Chicken Summer Rolls

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Chicken Summer Rolls
These crunchy Vietnamese-style rolls are healthy and light, and the addition of rice makes them filling. They're gluten-free, but anyone -- even adults -- will love them.
Course Main Dish
Cuisine Asian, Healthy
Prep Time 30 min
Cook Time 0 min
Servings
rolls
Ingredients
Course Main Dish
Cuisine Asian, Healthy
Prep Time 30 min
Cook Time 0 min
Servings
rolls
Ingredients
Instructions
  1. Whisk 1/4 cup rice vinegar with 2 teaspoons sugar in a medium bowl until sugar dissolves. Add chicken and carrot, season with salt to taste, set aside.
  2. Fill a large bowl with warm water. Working with 2 sheets of rice paper at a time (keep others covered with a barely damp cloth to prevent curling), immerse papers in the warm water until slightly softened (about 15 seconds). Remove and spread out on a clean surface or cutting board. Pat dry with a towel to remove excess water. Lay 2 pieces of lettuce over the bottom third of the rice paper, leaving about 1/2-inch clear on edges. Place about 1/3 cup chicken and carrot mixture on the lettuce, top with 4 to 5 pieces cucumber, scallion, several mint leaves and about 1 heaping tablespoon of rice. Roll up the paper halfway into a cylinder. Fold both edges in to tuck while continuing to roll the paper to seal. Place the rolls on a plate covered with a damp towel so they stay moist as you prepare the remaining rolls. Cut rolls in half and wrap in plastic wrap or place in an air-tight container.
  3. In a separate bowl, whisk together the peanut butter with the remaining 1 to 2 tablespoon rice vinegar, 2 teaspoons sugar, 2 tablespoons soy sauce and water until smooth. Put sauce in sealed containers.
  4. Tuck rolls and sauce into a lunch sack with a cold pack and send off to school.
Recipe Notes

Edible rice papers are sold in Asian food aisle in supermarkets or Asian markets. Time Saving Tip: Use leftover rice from Chinese takeout to make these quicker. Make them the night before or prep all ingredients including chicken and carrot mixture so in the morning you just need to roll.

Pork Belly Steamed Bun

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Pork Belly Steamed Bun
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Heat the bun in a steamer on the stovetop. It should be hot to the touch, which will take almost no time with just-made buns and 2 to 3 minutes with frozen buns
  2. Grab the bun from the steamer and flop it open on a plate. Slather the inside with the hoisin sauce, using a pastry brush or the back of a spoon. Arrange the pickles on one side of the fold in the bun and the slices of pork belly on the other. Scatter the belly and pickles with sliced scallion, fold closed, and voila; pork bun. Serve with sriracha.

Pork Belly for Ramen, Pork Buns & Just about anything else

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Pork Belly for Ramen, Pork Buns & Just about anything else
Get pork belly without the skin. If you can't find it that way you can cut it off with a sharp knife.
Prep Time 10 min
Cook Time 2 hrs
Passive Time 10 hrs
Servings
buns worth of meat
Ingredients
Prep Time 10 min
Cook Time 2 hrs
Passive Time 10 hrs
Servings
buns worth of meat
Ingredients
Instructions
  1. Nestle the belly into a roasting pan or other oven-safe vessel that holds it snugly. Mix together the salt and sugar in a small bowl and rub the mix all over the meat; discard any excess salt-and-sugar mixture. Cover the container with plastic wrap and put it into the fridge for at least 6 hours, but no longer than 24.
  2. Heat the oven to 450F
  3. Discard any liquid that accumulated in the container. Put the belly in the oven, fat side up, and cook for 1 hour, basting it with the rendered fat at the halfway point, until it's an appetizing golden brown.
  4. Turn the temperature down to 250F and cook for another 1 hour to 1 hour 15 minutes, until the belly is tender. It shouldn't be falling apart, but it should have a down pillow-like yield to a firm finger poke. Remove the pan from the oven and transfer the belly to a plate. Decant the fat and the meat juices from the pan and reserve. Allow the belly to cool slightly.
  5. When it's cool enough to handle, wrap the belly in plastic wrap or aluminum foil and put it in the fridge until it's thoroughly chilled and firm. (You can skip this step if you're pressed for time but the only way to get neat, nice-looking slices is to chill the belly thoroughly before slicing it)
  6. Cut the pork belly into 1/2 inch thick slices that are about 2 inches long. Warm them for serving in a pan over medium heat, just for a minute or two, until they are jiggly soft and heated through. Use at once.
Recipe Notes

from momofuku

Steamed Buns

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Steamed Buns
ok, so 50 is a lot of buns. But the buns keep in the freezer for months and months without losing any quality, and if you cut the recipe down any more than this there's barely enough stuff in the bowl of the mixer for the dough hook to pick up. So clear out a couple of hours and some pace in the freezer and get to work.
Cuisine Asian
Prep Time 30 min
Cook Time 30 min
Passive Time 120 min
Servings
Buns
Ingredients
Cuisine Asian
Prep Time 30 min
Cook Time 30 min
Passive Time 120 min
Servings
Buns
Ingredients
Instructions
  1. Combine the yeast and water in the bowl of a stand mixer outfitted with the dough hook. Add the flour, sugar, milk powder, salt, baking powder, baking soda, and fat and mix on the lowest speed possible for 8 to 10 minutes. The dough should gather together into a neat, not too tacky ball on the hook. When it does, lightly oil a medium mixing bowl, put the dough in it and cover the bowl with a dry kitchen towel. Put it in a turned off oven with a pilot light or other warmish place and let rise until the dough doubles in bulk, about 1 hour 15 min.
  2. Punch the dough down and turn it out onto a clean work surface. Using a bench scraper or a knife, divide the dough in half, then divide each half into 5 equal pieces. Gently roll the pieces into logs, then cut each log into 5 pieces making 50 pieces total. They should be about the size of a ping-pong ball and weight about 25 grams, or a smidge under an ounce. Roll each piece into a ball. Cover the armada of little dough balls with a draping of plastic wrap and allow them to rest and rise for 30 minutes.
  3. Meanwhile, cut out fifty 4-inch squares of parchment paper. Coat a chopstick with whatever fat you're working with.
  4. Flatten one ball with the palm of your hand, then use a rolling pin to roll it out onto a 4-inch long oval. Lay the greased chopstick across the middle of the oval and fold the oval over onto itself to form the bun shape. Withdraw the chopstick, leaving the bun folded, and put the bun on a square of parchment paper. Stick it back under the pastic wrap (or a dry kitchen towel) and form the rest of the buns. Let the buns rest for 30-45 min; they will rise a little.
  5. Set up a steamer on the stove. Working in batches so you don't crowd the steamer, steam the buns on the parchment squares for 10 minutes. Remove the parchment. you can use the buns immediately (reheat them for a minute or so in the steamer if necessary) or allow to cool completely then seal in plastic freezer bags and freeze for up to a few months. Reheat frozen buns in a stove top steamer for 2 to 3 minutes, until puffy, soft, and warmed all the way through.

Plain Bacon

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Plain Bacon
Oven Bacon
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven 400 degrees F
  2. Check at 15 minute mark and if thick might need to flip or rotate pan based on browning

Teriyaki Sauce

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Teriyaki Sauce
Prep Time 1 min
Cook Time 10 min
Servings
people
Ingredients
Prep Time 1 min
Cook Time 10 min
Servings
people
Ingredients
Instructions
  1. Mix all but cornstarch and 1/4 cup water in a sauce pan and begin heating.
  2. Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.
  3. Heat until sauce thickens to desired thickness.
  4. Add water to thin if you over-thick it.

Curry Noodles Pot

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Curry Noodles Pot
Cuisine Asian, Healthy
Prep Time 20 min
Cook Time 15 min
Servings
bowls
Ingredients
Cuisine Asian, Healthy
Prep Time 20 min
Cook Time 15 min
Servings
bowls
Ingredients
Instructions
  1. Combine pasta, pepper, carrot, onion, curry paste, ginger, broth and coconut milk in a large soup pot
  2. Bring to a boil over high heat. Cook, uncovered, stirring and turning pasta frequently with tongs, 8 minutes.
  3. Stir in cabbage; cook, stirring, until pasta is al dente and liquid has reduced to a saucy consistency, about 2 minutes more.
  4. Remove pan from heat; stir in lime zest, lime juice and salt. Serve sprinkled with cilantro.
Recipe Notes

One bowl is
12 WW Points
402 calories
62 carbs
11 g fat
9 g protein
793 mg sodium
19 g sugar

Imgur Brownie Recipe

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Imgur Brownie Recipe
Recipe from Imgur http://imgur.com/gallery/5sK6I
Prep Time 10 min
Cook Time 35 min
Passive Time 20 min
Servings
elephants
Ingredients
Glaze
Prep Time 10 min
Cook Time 35 min
Passive Time 20 min
Servings
elephants
Ingredients
Glaze
Instructions
  1. For the brownie, melt your butter over medium heat. Add the sugar and mix until combined.
  2. Let sit for 5 mins then add eggs one at a time.
  3. Mix in vanilla.
  4. Mix dry ingredients separately (flour, powders, salt, chocolate chips), then add to the wet mixture stirring until no streaks remain.
  5. Prepare a 9x13" pan with parchment hanging off the edges.
  6. Pour mixture into the prepared pan and bake for 35 mins @ 350F
  7. For the glaze, combine butter and chocolate in a bowl.
  8. Heat cream until just simmering and pour over chocolate/butter.
  9. Allow to sit for 30 seconds and then whisk until smooth.
  10. Once brownies are baked pour glaze over top.
  11. Sprinkle liberally with seasalt (I like to use Malden salt )
  12. Allow to cool down (either at room temperature or in the fridge) then depan, cut and enjoy!! 🙂
Recipe Notes

http://imgur.com/gallery/F9G2G

Recipe:
BROWNIE
1.5C/ 340g butter
3C/600g sugar
6 eggs
1tsp/5g vanilla
3/4C/130g flour
1C/100g cocoa powder
1tsp/5g baking powder
1tsp/3g salt
1/2C/ 87g chocolate chips
GLAZE
4oz/ 113g chocolate chips
1.5tbsp/22g butter
1/2C/ 150ml cream
seasalt for sprinkling

1. For the brownie, melt your butter over medium heat. Add the sugar and mix until combined.
2. Let sit for 5 mins then add eggs one at a time.
3. Mix in vanilla.
4. Mix dry ingredients separately (flour, powders, salt, chocolate chips), then add to the wet mixture stirring until no streaks remain.
5. Prepare a 9x13" pan with parchment hanging off the edges.
6. Pour mixture into the prepared pan and bake for 35 mins @ 350F
7. For the glaze, combine butter and chocolate in a bowl.
8. Heat cream until just simmering and pour over chocolate/butter.
9. Allow to sit for 30 seconds and then whisk until smooth.
10. Once brownies are baked pour glaze over top.
11. Sprinkle liberally with seasalt (I like to use Malden salt )
12. Allow to cool down (either at room temperature or in the fridge) then depan, cut and enjoy!! 🙂

Glazed Chicken

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Glazed Chicken
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 350°F.
  2. Stir together brown sugar, red pepper, garlic powder, paprika, salt and pepper in a bowl.
  3. Pound chicken to an even thickness; rub with spice mixture.
  4. Heat oil in an ovenproof skillet over medium-high heat.
  5. Cook chicken 3 minutes per side or until browned.
  6. Transfer to oven. Bake 10 minutes or until done.

Pork Medallions in Gravy Sauce

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Pork Medallions in Gravy Sauce
Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Cut pork into 1-inch-thick slices.
  2. Stir together garlic, brown sugar and steak seasoning; rub mixture over pork slices.
  3. Cook pork in hot oil in a nonstick skillet over medium heat 2 to 3 minutes per side or until done.
  4. Remove from pan, and keep warm.
  5. Melt butter in skillet; stir in beef broth.
  6. Bring to a boil, reduce heat, and simmer 1 minute, stirring often.
  7. Serve sauce over pork.

Ground Beef Stroganoff Buttery Egg Noodles

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Ground Beef Stroganoff Buttery Egg Noodles
Cuisine Classic
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Cuisine Classic
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
Topping Prep
  1. Cook ground beef, mushrooms, onion and garlic in a nonstick skillet over medium heat, stirring until beef is browned and crumbly.
  2. Stir in flour, salt and pepper. Cook, stirring constantly, 2 minutes.
  3. Stir in broth and Worcestershire sauce; cook, stirring occasionally, 10 minutes or until thickened.
  4. Stir in sour cream; cook 2 minutes. Serve over egg noodles.
Egg Noodles Prep
  1. Cook egg noodles according to package directions; stir in butter.

Crunchy Barbecue Chicken

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Crunchy Barbecue Chicken
Course Main Dish
Cuisine Southwestern
Prep Time 15 minutes
Cook Time 25 minutes
Servings
people
Course Main Dish
Cuisine Southwestern
Prep Time 15 minutes
Cook Time 25 minutes
Servings
people
Instructions
  1. Preheat oven to 400°F.
  2. Pound chicken to even thickness.
  3. Pour barbecue sauce into a shallow dish.
  4. Combine onions, cheese and pepper in a separate shallow dish.
  5. Dip chicken in barbecue sauce; dredge 1 side of chicken in onion mixture.
  6. Place chicken, crumb sides up, in a greased 9-inch baking dish.
  7. Bake 20 to 25 minutes or until chicken is done.

Taco-Stuffed Shells

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Taco-Stuffed Shells
Course Main Dish
Cuisine Italian, Mexican
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian, Mexican
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 350F. Cook pasta shells according to package directions; drain and set aside.
  2. Cook ground beef in a skillet over medium heat, stiffing until beef is browned and crumbly; drain and return to skillet.
  3. Stir in taco seasoning mix and water; bring to a boil, reduce heat, and simmer until thickened.
  4. Stir in cream cheese until melted.
  5. Pour half of enchilada sauce in a lightly greased 8-inch baking dish. Spoon beef mixture into pasta shells; place shells, filled side up, over sauce. Pour remaining sauce over shells; sprinkle with cheese.
  6. Bake 25 to 30 minutes or until hot and bubbly. Top with salad mix, sour cream and tomatoes.
Recipe Notes

Serve with Chips and salsa

Roast Beef, Arugula and Shaved Parmesan on a Baguette

Ingredients

  • 2.75 oz baguette or French bread
  • 2 oz lean roast beef
  • 1//2 cup baby arugula (aka rocket)
  • .25 oz shaved Parmesan
  • fresh cracked pepper

Instructions

  1. Slice bread in half and layer with roast beef, arugula, shaved Parmesan and fresh cracked pepper.
  2. Add lots of Mayo
  3. cut up cucumbers
  4. find a pickle
  5. devour
http://yumbb.com/?p=534

Chicken Soup

Ingredients

  • 1 tbsp butter
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1/2 tbsp of minced garlic or about two cloves of garlic
  • 1/2 tsp dried thyme
  • 1 bay leave
  • Salt to taste
  • Fresh ground pepper to taste
  • 4 cups of chicken broth
  • 1 1/2 cups of shredded chicken
  • 1 1/2 cups of cooked brown or white rice or cooked noodles of your choice

Directions

  1. Melt butter in pot.
  2. Add carrots, celery, and onion to butter and saute until vegetables are soft.
  3. Add thyme, bay leaf and garlic until fragrant then add chicken broth and salt and pepper.
  4. Simmer for about 15-20 minutes.
  5. Divide into 3 big bowls. Then divide up the chicken and rice or noodles among the bowls.
WW Points Plus Values:

The broth without the chicken and rice or noodles is 3 points plus per bowl.

Add Chicken, rice and noodle points respectively to that.

 

 

Apple avocado salad

3 cups fresh greens (we like the spring greens package with spinach in it)
1 apple, cut into cubes
1 medium avocado, cubed
1/2 cup croutons
1/2 cucumber, sliced
1/3 cup salad dressing (creamy or house italian)

Toss the salad dressing into the greens first and then add other ingredients on top.

This just sort of happened when I asked Matt to make a salad to go along with spaghetti last night. It was delicious! We really liked the variety in flavors and textures.
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Chicken Parmesan

  • 6 chicken breast halves- skinned and deboned
Combine:
  • 1 cup bread or cracker crumbs
  • 1/4-1/2 cup Parmesan cheese grated
  • 2 tsp Accent salt (or less)
  • 3/4 tsp paprika
  • 1/2 tsp Seasoned salt

1/2 cup butter or margarine melted

Dip chicken in butter and roll in bread crumb mixture.

Bake at 400 degrees F. for 35 mins.

Nana Grunewald’s Cinnamon Rolls

2 yeast cakes – dissolve in 1/2 cup warm water

Combine:

  • 1 Tbsp sugar
  • 1 cup lukewarm water
  • 1 cup scalded milk
Add and mix well:
  • 1/2 cup sugar
  • 1 tsp salt
  • 6 Tbsp shortening
  • 7 cups flour
  • 3 eggs beaten
Let rise.
Pat out. Add cinnamon, butter, raisins, nuts, brown sugar.
Bake at 375 degrees F. *No baking time mentioned in recipe.

Grandma Cox’s Dilly Beans

Cook young tender green beans 5-10 mins – until tender to bite. Cool.

For each pint:

  • 1/4 tsp cayenne pepper
  • 1 tsp dill seed
  • 1 clove garlic
  • 1/8 tsp alum or crystal of alum
Bring to boil and pour over beans:
  • 2 cups water
  • 2 cups vinegar
  • 1/4 tsp salt
Makes 3-4 pints.

Butter Tarts

Melt:

  • 1/4 cup butter or margarine
  • 1/2 cup brown sugar
  • 1/4 tsp nutmeg
  • 1 cup washed currants
  • 1/2 cup light white corn syrup
  • pinch of salt
Mix and pour into shells – small frozen pastry tarts.
Bake 10 mins @ 425 degrees F.