Monday, April 24, 2017

Beef Stir Fry with Flat Rice Noodles

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This is a really easy dish which had a lot of flavor. I cooked the onions longer than the recipe called, only because I’m more of a fan of caramelized onions over crunchy ones.

Beef Stir Fry with Flat Rice Noodles

(Adapted from Gimmie Delicious Food)

 

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6 ounces uncooked wide rice flour noodles (rice sticks)

1 cup sliced green onions

1 cup sliced onions

1 cup green bean sprouts

⅔ pound top sirloin steak, cut into thin strips

1 tablespoon canola oil

 

Marinade

2 garlic cloves, finely minced

1 tablespoon rice vinegar

3 tablespoons soy sauce

2 teaspoons grated peeled fresh ginger ( or ½ teaspoon dry ginger)

2 teaspoons Sriracha (hot chile sauce) (optional but highly recommended)

1 tablespoon dark sesame oil

¼ teaspoon salt

 

Cook noodles according to package directions, omitting salt and fat, be sure not to over cook. Drain and rinse under cold water; drain. set aside

 

Combine all the ingredients for the marinade in a small bowl. Pour half the marinade mixture on the beef and fully combine. Set the rest of the marinade aside.

 

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Heat a large skillet or wok over high heat. Add canola oil to pan and heat for 30 seconds then add the beef. Stir fry for 1 minute, remove beef from pan into a small bowl and set aside. Next add the onions into the same pan, stir fry for 1 minute.

 

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Add the bean sprouts onto the onions and stir fry for 30 seconds. Now add the noodles, the rest of the marinade and the beef into the pan, stir fry for 1 minute or until noodles are thoroughly heated, tossing to combine.

 

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Lastly add the green onions and stir to combine. Serve hot!

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Friday, April 21, 2017

Boiled Eggs in the Oven

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I would love to say this worked, but sadly for me it didn’t. I can’t remember where exactly I came across this recipe, but I was so sad I didn’t get it to work. Mine over cooked and seemed to take longer than just making it boiled. Never know till you try!

Boiled Eggs in the Oven

Preheat your oven to 325 degrees F. In a muffin tin, place one egg per cup. Cook for 30 minutes. Remove eggs from oven and immediately place in a bowl of ice water to stop the cooking process (at least 10 minutes). After cooled, refrigerate until ready to use.

*A tip from them trying it in a mini muffin tin is that it leaves a brown ring around your egg while the regular muffin tins leave them white.

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Wednesday, April 19, 2017

Pineapple Rum Punch

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Summer is almost here. Heck what am I talking about it’s already here in the South! This is tasty little drink I wouldn’t mind sitting by the pool sipping on. It’s not strong with the coconut rum, but adding a floater of another rum doesn’t hurt.

Pineapple Rum Punch

(Adapted from A Night Owl Blog)

 

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3 cups Canada Dry® Ginger Ale

3 cups pineapple juice

1 cup Malibu rum

Fresh pineapple chunks

 

Mix together Canada Dry® Ginger Ale, pineapple juice and Malibu rum over ice.


Serve with skewers of fresh pineapple chunks as garnish.

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Monday, April 17, 2017

Company Chicken

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I love Trisha Yearwood. She’s so real and down to earth. Honestly one of my favorite famous people I have met. While watching one of her episodes my son said this dish looked really good and he wanted to make it with me. How can you turn that down. Trisha talked about how this is one of the recipes her mom used to make when company came over and that’s where it got it’s name. We really liked the dish. I do have to confess we sprinkled a little extra seasoning on top, but I would make this again for sure. It also freezes well if you want to pop it in the freezer before you bake it.

Company Chicken

(Adapted from Trisha Yearwood)

 

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6 boneless, skinless chicken breasts (about 3 1/2 pounds) 4 envelopes Italian dressing mix

2 tablespoons vegetable oil

2 tablespoons unsalted butter

1 pound white mushrooms, sliced

Kosher salt

One 10 3/4-ounce can cream of mushroom soup

6 ounces cream cheese

3/4 cup dry white wine

2 tablespoons chopped fresh flat-leaf parsley

 

Preheat the oven to 350 degrees F.

 

Coat the chicken breasts in the dressing mix.

 

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Heat the oil in a large nonstick skillet over medium-high heat until very hot.

 

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Add the chicken and cook undisturbed until well browned, about 4 minutes.

 

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Turn the chicken, add the butter to the pan, and cook until the chicken is just golden brown on the reverse side, 3 minutes more.

 

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Transfer the chicken to a large baking dish.

 

To the skillet, add the mushrooms and a pinch of salt; cook, stirring occasionally, until golden brown, about 5 minutes. Spoon the mushrooms on top of the chicken.

 

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In a medium saucepan combine the soup, cream cheese and wine.

 

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Stir over medium-high heat until well blended and heated through. Pour the sauce over the chicken and mushrooms.

 

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Bake, uncovered, until the chicken is cooked through, 1 hour. Sprinkle with parsley and serve.

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Friday, April 14, 2017

Slow Cooker Parmesan Honey Pork Roast

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Crock pot dishes have become my friend lately. I’m not even kidding our schedule has been so busy the months are just flying by! I like all sorts of things in the crockpot now as opposed to when I just mainly used it for roast and chili. This pork dish came out really tender.

Slow Cooker Parmesan Honey Pork Roast

(Adapted from Your Homebased Mom)

 

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1 3-4 lb. boneless pork loin roast

⅔ C grated parmesan cheese

½ C honey

3 Tbsp soy sauce

1 Tbsp dried basil

1 Tbsp dried oregano

2 Tbsp chopped garlic

2 Tbsp olive oil

½ tsp salt

2 Tbs cornstarch

¼ C chicken broth

1 tsp sugar, optional

 

Place roast in slow cooker.

 

In a bowl combine cheese, honey, soy sauce, basil, oregano, garlic, oil, and salt.

 

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Pour mixture over the top of roast.

 

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Cover and cook on low for 5-6 hours or until thermometer reads 160 degrees.

 

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Remove meat and place on platter.

 

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Strain juices in slow cooker and put into a small sauce pan.

 

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Mix cornstarch and chicken broth together.

 

Add into strained juices and stir until thickened over medium heat.

 

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Add in a teaspoon of sugar if sauce needs to be a bit sweeter, optional

 

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Slice roast and serve with glaze.

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