Firecracker Chicken

It's been a crazy summer and a minute since I cooked dinner.  When I saw this recipe here, it looked quick, delicious, and worth a try.  I made a few modifications to ensure it wasn't too hot for my heat-averse husband (iykyk), and it was a winner! It got the "I'd eat this twice a week" rating from said husband :).  The original recipe post has a lot of tips for making this chicken, so if you're looking for more detailed instructions, visit the link above.  

Prep Time:  10 minutes

Cook Time: 8 minutes

Servings: 6 servings (I had to double this for my family, but will probably triple or quadruple it in the future so there will be plenty, with leftovers for lunches)

Ingredients

For the Chicken:

2 lbs boneless, skinless chicken breast cut into 1 inch pieces

2 tbsp corn starch

1 tsp salt

2 tbsp vegetable oil (or canola) (I used olive oil)

4 cloves garlic pressed

2 tsp fresh ginger grated

For the Sauce:

1/3 cup light brown sugar

1/4 cup orange juice

2 tbsp sriracha (I substituted an equal amount of Thai sweet chili sauce (Trader Joe's) to minimize heat)

2 tbsp rice wine vinegar

1/2 tsp crushed red pepper (I omitted this, but let those who wished add some to their plate)

1/4 cup green onions sliced

Instructions

Make the sauce by whisking together the brown sugar, orange juice, sriracha (or sweet chili sauce), rice wine vinegar, and crushed red pepper (if you're using it).

Season the chicken with salt, then toss it with the cornstarch until evenly coated.

Heat the oil in a large skillet over medium high heat. Once the oil is hot, place the chicken in the skillet and let it cook for 2 minutes, then flip it and let it cook for 2 additional minutes.

Stir in the garlic and ginger then add the sauce mixture and reduce the heat to low. Let the sauce simmer for 3-4 minutes or until it reduces and becomes thick. 

Stir in the green onions and remove from heat.  Garnish with fresh green onions and additional red pepper flakes and sriracha as desired and serve hot with rice (we used brown).

Notes

Substitutions:

• Chicken breast – You can substitute chicken thighs or tenderloins per your preference
• Spiciness:  As mentioned above, to minimize the heat, you can substitute Thai sweet chili sauce for the sriracha, and you can omit the red chili flakes
• How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store:
• in the refrigerator for 3-4 days
• in the freezer up to a month

How to Freeze: This meal can be prepared as a freezer meal and will keep for up to 6 months in the freezer.

• Prepare and cook chicken as directed.
• Mix ingredients for sauce and store in a freezer bag or freezer friendly container.
• Store chicken in a separate container.
• Freeze.
• Once ready to eat, reheat chicken in a hot skillet and then add sauce and reduce as directed.

How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.

Chicken Salad

This is great on croissants, toasted (or not) bread, or with crackers.  It's definitely better after the flavors have had a few hours to combine, so make it ahead if possible.  I got the original recipe here.

Yield: 8 servings        Prep Time: 30minutes        Total Time: 30minutes 

Ingredients

Chicken Salad:

4 cups cooked, shredded (or small chopped) chicken (see note)

1 cup small diced celery (I usually just use a full bunch)

1 cup red grapes, halved or quartered

½ cup chopped slivered almonds or cashews (I usually omit these)

2-3 tablespoons finely diced green onions or chives

2 tablespoons chopped fresh parsley (I never put this in)

Dressing:

1 cup mayonnaise (I like to use the Primal Kitchens avocado oil mayo)

2 tablespoons sour cream

1 tablespoon freshly squeezed lemon juice or red wine vinegar

1 tablespoon dijon mustard

½ teaspoon coarse, kosher salt (use a bit less for table salt)

⅛ teaspoon black pepper, I use coarsely ground

⅛ teaspoon dried dill (I'm not a dill fan, so don't use this)

⅛ teaspoon garlic powder

⅛ teaspoon onion powder

Salt and pepper, to taste

Instructions 

Combine all of the salad ingredients in a large bowl.

Whisk together all of the dressing ingredients until smooth.

Pour the dressing over the salad ingredients and mix until evenly combined. Season to taste with additional salt and pepper, if needed.

Refrigerate until ready to serve.

Serve on lettuce, bread, croissants, or rolled up in tortillas or flatbread.

Notes

Chicken: A rotisserie chicken works great here. Otherwise, here's a great method for cooking chicken for recipes like this. Another option is to throw a couple chicken breasts in an electric pressure cooker with 1-2 cups chicken broth, salt and pepper, and cook for 8-10 minutes high pressure. Naturally release pressure for 10 minutes, then quick release remaining pressure. Drain liquid and shred chicken to use in recipe.

Dressing: the flavors of the dressing get better with time so while the chicken salad can be served right away, it tastes better if it is refrigerated for 1-2 hours. The dressing can be made ahead several days in advance.

Adaptable: this recipe is very adaptable. Leave out ingredients (like nuts) if you can't eat them/don't like them, or add in others that you like (dried cranberries, drained mandarin oranges, etc).

Pizza Dough

I found this recipe on Sally's Baking Addiction.  I've long been in search of a pizza dough recipe that didn't take all day, but tasted more like restaurant pizza than bread with sauce.  This recipe is the closest I've found thus far!  I doubled the recipe for my family.

Follow these basic instructions for a thick, crisp, and chewy pizza crust at home. The recipe yields enough pizza dough for two 12-inch pizzas and you can freeze half of the dough for later. Close to 2 pounds of dough total.

Ingredients

• 1 and 1/3 cups (320ml) warm water (between 100-110°F, 38-43°C)
• 2 and 1/4 teaspoons (7g) instant yeast (1 standard packet)*
• 1 Tablespoon (13g) granulated sugar
• 2 Tablespoons (30ml) olive oil, plus more for pan and brushing on dough
• 1 teaspoon salt
• 3 and 1/2 cups (about 450g) unbleached all-purpose flour or bread flour (I used bread flour), plus more for hands and surface
• 1 tsp. garlic powder
• 1 tsp. Italian seasoning
• sprinkle of cornmeal for dusting the pan

Instructions

1. Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or silicone spatula in the next step.
2. Add the olive oil, salt, and flour. Beat on low speed for 2 minutes.  Add garlic powder and Italian seasoning.
3. Knead the dough: Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes.  If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golf ball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
4. Rise: Lightly grease a large bowl with oil or nonstick spray—just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)
5. Preheat oven to 475°F (246°C) (I cooked my pizza at 500°F). Allow it to heat for at least 15-20 minutes as you shape the pizza. (If using a pizza stone, place it in the oven to preheat as well.) Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor.
6. Shape the dough: When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half of the dough for another time. See freezing instructions below.) On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle, about 1/2-inch thick. If the dough keeps shrinking back as you try to stretch it, stop what you’re doing, cover it lightly for 5-10 minutes, then try again. Once shaped into a 12-inch circle, lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on baker’s peels dusted with cornmeal.
7. Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings. 
8. Top & bake the pizza: Using your fingers, push dents into the surface of the dough to prevent bubbling. To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Top with your favorite toppings and bake for 13-15 minutes or until the crust is golden brown.
9. Slice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer. Baked pizza slices can be frozen up to 3 months.

Notes

1. Freezing Instructions: This recipe yields enough dough for two 12-inch pizzas, a little less than 2 pounds total. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months. To thaw, place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 1 hour on the counter. Preheat the oven and continue with step 5, punching down the dough to release air if needed.
2. Overnight/All Day Instructions: Prepare the dough through step 3, but allow the dough to rise for 8-12 hours in the refrigerator. (If it needs to be in the refrigerator for longer, use cooler water (about 70°F/21°C) in the dough, which will slow the dough’s rise and allow for more time.) The slow rise gives the pizza dough wonderful flavor! When ready, continue with step 4. If the dough didn’t quite double in size overnight, let it sit at room temperature for 30-45 minutes before punching down (step 5).
3. Yeast: This recipe calls for instant yeast. You can use active dry yeast instead. If you do, the rise time will be at least 90 minutes. 

Mom's Pot Pie

 This is the yummiest pot pie.  It comes from my mom's old recipe book...I think the green one.  It takes some effort (it's easy, but time-consuming), so while you're at it, make a second batch to freeze.

Filling:

3 cups cooked diced potatoes

2 cups cooked diced carrots

1 cup cooked peas

Protein of choice (typically chicken, but I like to substitute lentils :))

(These measurements are from my mom's original recipe book.  I never measure.)

Gravy:

7 Tbsp. butter

7 Tbsp. flour

1 tsp. salt

1/8 tsp. pepper

1 cup milk or cream (I've always used milk)

2 cups chicken broth

Dash nutmeg

1/2 tsp. Worcestershire sauce

Pinch tarragon

Arrange filling mixture in casserole or shallow baking pan (I typically use a 9x13 glass pan).

Melt butter in sauce pan.  

Stir in flour, salt, pepper.

Add milk, chicken broth, nutmeg, Worcestershire sauce, and tarragon.

Cook over low heat, stirring constantly until thickened.  

Pour over filling mixture.

Top with crust of choice (baking powder biscuits, flaky pie crust, mashed white or sweet potatoes, stuffing, puff pastry).

Brush with milk.

Bake 20-25 minutes in 425 oven.

(Six servings.)

Red Enchilada Sauce

Here's the recipe for a good, homemade red enchilada sauce.  It's great in the Vegetarian Enchiladas.  I found the sauce recipe here.

This homemade Enchilada Sauce Recipe is easy, authentic, and made from scratch with simple ingredients. It's much healthier and lower in sodium than what you would buy at the store!

Prep Time5 mins

Cook Time15 mins

Total Time15 mins

Servings: 8

Ingredients

• 3 Tablespoons oil (vegetable or canola oil)
• 2 Tablespoons all-purpose flour
• 1/4 cup chili powder
• 1 Tablespoon cumin
• 1/2 teaspoon dried oregano leaves
• 2 cups low-sodium beef broth
• 2 1/2 cups tomato sauce
• 1 clove garlic , minced
• salt to taste

Instructions

• Stir oil, flour, chili powder, cumin and oregano in a saucepan on low heat until bubbly.
• Add beef broth, tomato sauce, garlic and salt. 
• Simmer on low heat for 15 min, stirring occasionally. 

Storing Enchilada Sauce:

• Enchilada sauce can be stored in the fridge for up to 1 week, or you can freeze enchilada sauce for up to 3 months, in a freezer safe container. Thaw in the fridge overnight before using.
• We enjoy this enchilada sauce with cheese enchiladas, loaded chicken enchiladas, and veggie enchiladas.

Notes

This recipe makes 4 cups of enchilada sauce.

Vegetarian Enchiladas

We really liked these vegetarian enchiladas.  I've not found a canned enchilada sauce I like, so I made her red enchilada sauce.  I recommend it - it was great.  I found the enchilada recipe here.  (The enchilada sauce recipe will be in an adjacent post.)

These Vegetarian Enchiladas are packed with flavor and loaded  with brown rice, sweet potatoes, and black beans. A healthy dinner your family will love!

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Servings: 12

Ingredients

• 2 cups cooked brown rice
• 1 batch homemade red enchilada sauce*
• 2 small/medium sweet potatoes , peeled and chopped into small pieces
• 2 Tablespoons olive oil
• salt and freshly ground black pepper
• 1 teaspoon garlic , minced
• 1 bell pepper , diced (any color you like)
• 1/4 cup onion , chopped
• 15 ounce can black beans , drained and rinsed
• 10-12 large flour tortillas (or whole wheat)
• 2 cups cheddar cheese , divided
• fresh cilantro , Chopped (for topping)
• 1 avocado , peeled, seeded and chopped, for topping

Instructions

• Add the chopped sweet potato to a large skillet over medium heat. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. 
• Cook for about 5 minutes, until they begin to get tender. Add 1 tsp minced garlic. 
• Add chopped bell pepper, onions, and black beans and toss to combine. 
• Cook for a few more minutes, until sweet potatoes are completely tender. 
• Add cooked rice and 3/4 cup of the enchilada sauce and toss to combine. 
• Preheat oven to 350 degrees F.
• Cover the bottom of a large casserole dish with a thin layer of enchilada sauce. 
• Add a big spoonful of filling along the edge of a tortilla and sprinkle with cheese. 
• Roll tightly and place, seam side down, in the pan. Repeat with remaining tortillas and filling.
• Pour sauce over the enchiladas (you may not need to use all of it, depending on how much sauce you like). 
• Sprinkle remaining cheese over top. Bake at 350 degrees F. for 20-30 minutes.
• Garnish with chopped avocado and cilantro.

Notes

Vegan enchiladas: leave out the cheese!

Additional vegetable ideas: sautéed broccoli, cauliflower, asparagus, spinach, corn, butternut squash, chopped zucchini, or mushrooms would all make great additions.

Green sauce: You can also substitute red sauce for green, if that's what you prefer.

Make ahead Instructions:  Make the enchilada filling and store it separately in the refrigerator up to 2 days ahead of time.  Assemble enchiladas when ready to bake. You can also make the enchilada sauce sauce several days in advance. Store in the fridge in an air-tight container

Freezing Instructions: Make the enchiladas through step 9 (roll the filling in tortillas but don't cover them in sauce).  Cover the pan with a double layer of tinfoil and freeze for 2-3 months.  Allow the enchiladas to thaw overnight in the refrigerator.  Bake as directed.

Pasta with Sausage, Fire-Roasted Tomatoes, and Basil

This is a really flavorful dish, and really quick to throw together (especially if you have frozen, cooked sausage prepared).  This meal is yummy fresh, but actually much better the second day after the sauce has thickened and the pasta has had a chance to soak up the flavors.  I found the recipe here.

INGREDIENTS:

*1/2 pound of dry spaghetti, cooked (or your favorite pasta) (I generally use a shaped pasta)
*1 pound regular sausage, cooked and crumbled
*1/2 of an onion, diced (or use 3 Tablespoons dehydrated minced onions)
*1 clove garlic, minced
*2 cups chicken broth
*2 Tablespoons cornstarch
*1, 15 oz. can fire roasted diced tomatoes (I always puree these because we don't like chunks)
*1 cup Parmesan cheese (I don't like cheese, so I just leave this out)
*1 cup fresh basil, snipped into little pieces (I typically use dried basil b/c I don't have fresh)

DIRECTIONS:

1. In a large pan, cook sausage and onion together, stirring often, until onion is soft, sausage is crumbled and browned and cooked all the way through.

2. In a large pot, boil some water. When it comes to a boil, add a generous pinch of salt and add your pasta to the water. Stir so it doesn’t clump together. When pasta is al dente, turn off the heat and drain most of the water.

3. Back to the sausage and onions- add the minced garlic, and cook on low for only a minute or two, being careful not to burn. (Garlic burns easily!) 

4. Mix the cornstarch with the broth until completely dissolved, then add the broth mixture to the pan. Cook on medium-high heat, stirring often, for a few minutes until sauce is thickened. Then add the can of tomatoes and stir.

5. Add the fresh grated Parmesan and the chopped basil to the sauce. Stir.

6. Drain the pasta and add it to the pot that holds the sauce. Mix together, then garnish with the more basil and parmesan. Serve warm. Enjoy!

Baked Tacos

 My family LOVED these the first time I made them and asked for seconds and thirds.  The second time the kids were all content with one.  Such is the case of cooking for kids.  Brett and I really enjoyed them both times.  As we trend meatless, I substituted cooked lentils for the ground beef in this recipe.  It was delicious!  I found the recipe here.

Delicious Baked Tacos include crunchy tortilla shells filled with a seasoned meat and bean taco filling, topped with cheese and then baked.

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Servings: 20 tacos

Ingredients

• 1 pound lean ground beef (or ground turkey) (or cooked lentils ;))
• 1 small onion , chopped
• 1 Tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 8 ounces tomato sauce
• 16 ounce can pinto beans , or black beans
• 20 hard tacos shells
• 1 1/2 cups shredded cheddar cheese , or your preffered kind of cheese
• 1 romaine heart , chopped
• 2 Roma tomatoes , chopped
• salsa and sour cream , for topping, optional

Instructions

• Cook the ground beef in a large skillet over medium heat, breaking it into very small pieces until browned. Remove grease. Add onion and saute for a few minutes. Stir in the dry spices.
  
• Add tomato sauce and pinto beans and stir to combine. Turn the heat to low and simmer for 5-10 minutes, stirring occasionally.
  
• Preheat oven to 375 degrees F. Line two 9x13'' pans with the taco shells. 
• Spoon taco mixture into tacos. Top with cheese. Bake for 10-15 minutes.
  
• Top with a little bit of lettuce, tomatoes, and sour cream and salsa, if desired.

Notes

Make Ahead Instructions: The taco meat filling can be made 2-3 days in advance (depending on the freshness of your ingredients), stored in the fridge. When ready to use, fill tacos and bake as instructed. Assembled tacos, in the shells, will keep for a few hours stored in covered in the refrigerator (the taco shells will start to soften too much if assembled for longer than a few hours before baking).

Freezing Instructions: You can freeze taco meat filling in a freezer safe container for up to 3 months. Thaw overnight in the refrigerator, fill tacos and bake as directed.