I wanted to share this yummy product I came across in the store. Hubby requested some enchiladas and I wanted to jazz up the flavor so I found this Stubbs Hatch Chile Cookin’ Sauce. I followed the directions for the crockpot and let it cook away. Honestly I had to finally rush through shredding the chicken, because I kept eating so much of it! It’s really really good and packed with flavor!! Highly recommend it for chicken alone as tacos or in enchiladas or something where you need shredded chicken.
Monday, September 19, 2016
This is one that I wish I would have grilled the shrimp for some added flavor, but I was in a hurry and now eating it I’m kicking myself for not taking the extra time. Overall, it’s a light dish and easy to whip up for lunch.
Healthy Shrimp Pasta
(Adapted from The Realistic Nutritionist)
12 ounces shrimp, tails removed
8 ounces of pasta (I used linguine)
3 cups fresh spinach
5 ounces light cream cheese
1/4 cup crisp wine (I used Masi Masianco Pinot Grigio & Verduzzo)
3/4 cup shrimp or vegetable broth
1/4 cup light cream
1/3 cup parmesan
1 small onion, finely chopped
2 cloves of garlic, minced
1/2 yellow pepper, chopped
2 tablespoons butter
Liberal dashes salt and pepper
Prepare pasta according to box. Rinse and set aside.
Heat 1 tablespoon butter in a medium size 3 quart pan over medium high heat. Add onions and cook until soft, about 2 minutes.
Add garlic and peppers and cook until fragrant, about 3 minutes. Reduce heat to medium and add in wine, broth, cream, cream cheese and salt and pepper.
Cook until mixture begins to thicken a bit, about 6 minutes. Stir in parmesan, lemon zest and additional salt and pepper to taste.
Let simmer another 4 or 5 minutes to thicken up. Remove from heat.
In a small pan, heat remaining 1 tablespoon of butter. Cook shrimp for about 2 – 4 minutes or until done.
Remove from pan and add to cream sauce. Add spinach to the small pan and heat just until wilted, about 3 minutes. Toss spinach and shrimp with cream sauce.
Pour over pasta and enjoy!
Friday, September 16, 2016
This is a super easy dinner! Also perfect for football season. It may be a little messy for tailgating, but that’s half the fun! You could make the meatballs ahead of time if you have a busy week, then assemble the casserole as you are waiting for the oven to heat up. I actually really liked the flavor of the meat. We added a few extra sprinkles of red pepper flakes, but it would be fine without it. Even my son gobbled these up! Next time I’ll add in some finely shredded carrot and extra veggies so he won’t know.
Garlic Bread Meatball Sliders
(Adapted from BuzzFeed)
1 lb ground beef
½ Tbsp. kosher salt
½ Tbsp. freshly ground black pepper
1 Tbsp. garlic powder
¼ cup grated parmesan
2 tablespoons chopped basil
1 Tbsp. canola oil
1 cup marinara sauce
1 package dinner rolls, sheet of 12 rolls left intact (not pulled apart)
6 slices mozzarella cheese
4 Tbsp. melted unsalted butter
2 Tbsp. chopped garlic
2 Tbsp. chopped basil
2 Tbsp. grated parmesan
Preheat the oven to 350° F.
In a large bowl, combine the ground beef, egg, salt, pepper, garlic powder, parmesan, and chopped basil until thoroughly mixed.
Take a golf ball-sized amount of the beef mixture and roll it into a ball. Repeat with the rest of the beef mixture, setting the meatballs aside on a plate.
Heat oil in a pan over high heat. Sear meatballs on one side for about one to two minutes, then flip.
Cook for another one to two minutes, then remove the meatballs from the pan and drain any excess fat.
Pour the marinara sauce into the pan and place the meatballs in the sauce.
Cook for about eight to 10 minutes, flipping the meatballs in the sauce, until the sauce has reduced to a thick consistency. Remove from heat.
Cut the 4×3 sheet of dinner rolls in half lengthwise. Arrange the bottom half into a 9×13 baking pan. Place the meatballs evenly in a 4×3 grid, putting one on each roll.
Layer the mozzarella evenly on top.
Cover with the top half of the dinner rolls.
In a small bowl, combine the melted butter, garlic, basil, and parmesan, stirring until evenly mixed.
Pour the garlic butter mixture over the top of the sliders.
Bake for 20 minutes until the rolls are golden brown and cheese is melted. Cut into individual sandwiches, and serve!
Wednesday, September 14, 2016
I saw this on Pinterest and figured it would make an easy thing to make for on the lake instead of Jell-O shots. They ended up being a fail sadly. I made them on Wednesday then brought them to the lake to separate them to Jell-O shot containers Friday night to have on the lake Saturday. Well…..they turned into a thick syrup. I was so mad I went back to the original post then quickly realized I probably should have read the directions! You can’t make these too far ahead of time. It’s only a few hours to overnight most of soak time. Oops! Well, lesson learned I’ll have to give them another try next year!
Monday, September 12, 2016
I love a good dim sum dinner, but honestly I have never had a baked bun before. I thought I would give it a shot since I love to make bread and we had some left over smoked pork. I told my Chinese neighbor it’s the white girl version since I didn’t have the authentic cha siu. I thought they came out really good with a nice smoky flavor to them.
Chinese BBQ Pork Buns (Cha Siu Bao)
(Adapted from The Woks of Life)
5 cups bread flour or all purpose flour, plus 1/3 cup
2/3 cup water
1 1/3 cup milk, divided
1/3 cup sugar
1 teaspoon salt
4 teaspoons instant yeast
4 tablespoons melted butter
egg wash (1 egg, beaten with a tablespoon of milk)
1 tablespoon sesame seeds (optional)
For the filling:
2 tablespoons oil
1/2 cup finely chopped shallots or red onion
2 tablespoons sugar
1 ½ tablespoons soy sauce
2 tablespoons oyster sauce
1 ½ tablespoon sesame oil
1 tablespoon dark soy sauce
¾ cup chicken stock
3 tablespoons flour
2 cups diced Chinese roast pork (cha siu)
In a medium saucepan, mix ⅓ cup flour with ⅔ cup water and ⅓ cup milk until the flour is dissolved.
Put the pan over medium heat and stir constantly until the mixture resembles a thick paste, about 3-5 minutes. Set aside.
In a large mixing bowl, combine 5 cups of flour, sugar, salt, and yeast.
Add the flour paste (tangzhong), 1 cup milk, 2 eggs, and melted butter.
Stir together to form a soft dough, and knead (by hand or with the dough hook attachment of your mixer) for 15-20 minutes. Form the dough into a ball and place into a lightly greased bowl. Cover with a damp cloth, and let rise for 1 hour.
While that’s happening, make the meat filling. Heat 2 tablespoons oil in a wok over medium high heat. Add the onion and stir-fry for 2 minutes.
Add the sugar, soy sauce, oyster sauce, sesame oil, and dark soy.
Stir and cook until it starts to bubble up.
Add the chicken stock and flour. Reduce the heat to medium low and cook, stirring, for a couple minutes until thickened.
Remove from the heat and stir in the roast pork. Set aside to cool.
After it has risen, separate the dough into 16 equal pieces.
Shape each piece into a small circle, where the center is slightly thicker than the edges. Fill each with meat filling, and crimp them closed, making sure they’re tightly sealed. Lay them out seam side down on baking sheets lined with parchment paper, and let rise for another hour. Preheat the oven to 400 degrees (200 degrees C)
Brush with egg wash, sprinkle with sesame seeds (if using). Put them in the oven and immediately turn the oven down from 400 degrees (about 200 degrees C) to 350 degrees (about 175 degrees). Bake for about 25 minutes, or until golden brown.