December Cookie Swap

Cookie exchange will be on December 16th at Bowling. Please bring 2 dozen for each person.

Nikki - Grinch Cookies

Melanie - Fudge

Sarah - Truffles

Jess - Surprise

Carrie - Peanut Butter Kiss Cookies

Please send recipes so we can share!

Chicken Stir Fry

1-1.5 lbs chicken breast, cut into cubes

1-2 Tbsp Soy sauce

2-3 Tbsp cornstarch

veggies of choice - 1/2 c. each

    Broccoli, red pepper, carrots, sugar snap peas, green beans, water chestnuts, mushrooms

For the Sauce:

1/2 cup soy sauce

1/4 cup cooking sherry or rice wine vinegar

3 1/2 Tbsp sugar (can sub. honey)

1 1/2 Tbsp white vinegar

1/2 tsp crushed red pepper

Mix chicken, soy sauce and cornstarch until you get a paste like consistency coating the chicken. Let that sit while you prepare the other ingredients. Whisk sauce ingredients together until sugar is dissolved. Heat a bit of oil in a pan on med high heat. Add the chicken in a single layer and let brown a few minutes, flip and break up the pieces. Heat until almost cooked through then add your sauce and veggies. Bring to a boil then reduce heat to medium low and simmer until the sauce thickens. Serve over rice or noodles.

Honey Lime Chicken Bowls

Honey Lime Chicken Bowls

1 1/2 pounds boneless, skinless chicken breasts
3 tablespoons honey
1/4 cup freshly squeezed lime juice
1 teaspoon lime zest
2 tablespoons olive oil
3 cloves garlic, minced
2 tablespoons soy sauce
3 cups cooked rice (jasmine or basmati recommended)
1 avocado, sliced
1 cup corn kernels, roasted or grilled
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/4 cup cilantro, chopped
Salt and pepper to taste

Preheat a large skillet or grill pan over medium-high heat and lightly oil the surface.In a mixing bowl, whisk together honey, lime juice, lime zest, olive oil, minced garlic, soy sauce, salt, and pepper. Add chicken and coat thoroughly. Marinate at least 30 minutes if time allows.Prepare your cooking vessel by ensuring it is hot and lightly oiled to prevent sticking and to encourage caramelization.Reserve a small portion of the marinade for basting. Place the marinated chicken into the hot skillet or on the grill pan without overcrowding.Cook the chicken 5 to 7 minutes per side, basting occasionally with the reserved marinade, until the exterior is golden and the internal temperature reaches 165°F (74°C). Work in batches if needed to avoid steaming the chicken. Remove the chicken and let it rest for a few minutes, then slice thinly. While resting, warm the cooked rice and assemble bowls with rice, avocado slices, roasted corn, cherry tomatoes, and red onion. Finish each bowl by placing sliced chicken on top, sprinkling with chopped cilantro, and adding an extra squeeze of lime juice if desired. Serve immediately and enjoy.

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November Supper Swap

Swapping at bowling Tuesday, November 4th

Carrie - Ham & Cheese Sliders

Sarah - Roasted Chicken with Garlic Cream Sauce

Jess - Asian Chicken & Veggie Stir Fry

Nikki - Breakfast Burritos

Melanie - Honey Lime Chicken Bowls

Don't forget to use Freezer storage bags and include the instructions for cooking day. If possible, send the recipe to me so I can post and use for reference!  

Cheesy Bacon Burger Melts

 Cheesy Bacon Burger Melts

2 pounds ground beef

1 pound bacon

1 small onion, chopped

2 cans tomato soup

1/2 pound velveeta cheese

4 oz shredded cheddar cheese

1/2 teaspoon garlic

Salt & pepper to taste

Buns, for serving day

Cooking Day:

Over medium heat brown ground beef, onions, garlic and spices until beef is thoroughly cooked.  Stir in tomato soup and heat until bubbly.  Add cheeses and stir until melted.  Remove from heat, cool completely, package and freeze.

Serving Day:

Thaw mixture in fridge.  Preheat over to 425 degrees.  Heat mixture on stove top and then spoon on bun half.  Bake until hot and bubbly. 

Italian Sandwiches

 Italian Sandwiches

6 Hoagie rolls

1 6oz package classic salami

1 6oz package classic pepperoni

1 6oz package smoked ham

18 slices thin provolone

1/2 stick butter

1 teaspoon dry Italian seasoning

Giardiniera mix, optional

Mix butter and Italian seasoning.  Evenly spread butter on inside of hoagie rolls.  Layer 3 slices of provolone, 4-5 slices salami, 4-5 slices pepperoni and 3-4 slices ham.  Freeze assembled sandwiches.

Preheat oven to 350 degrees while thawing sandwiches.  Bake for 10 minutes for a hot, melty sandwich or bake longer if you prefer a toasted sandwich.

Breakfast Burritos

 8 oz. shredded cheddar

1 yellow onion, diced

1 bell pepper, diced

2 Tbsp. butter

2 pinches salt & pepper

2 lb cooked bacon

12 large eggs

8 large flour tortillas

Add the onion and bell pepper to a large skillet with ½ Tbsp butter and sauté over medium heat until the onions are soft and translucent (about 5 minutes). Season the bell pepper and onion with a pinch of salt and pepper. Transfer the bell pepper and onion to a bowl. Dice the bacon, then add it to the skillet with another ½ Tbsp butter. Sauté the bacon over medium heat until it is browned (about 5 minutes). Transfer the bacon to a separate bowl and clean the skillet. Crack 12 eggs into a bowl and lightly whisk. Add the last tablespoon butter to the skillet and heat over medium. Once the skillet is hot, spread the butter to coat the surface, then pour in the whisked eggs. Cook the eggs in toward the center of the skillet as they set on the bottom, until most of the eggs have set, but the eggs still look moist. Do not over cook the eggs or they will become dry. Season the eggs with a pinch of salt and pepper. To assemble the burritos, add a scoop of scrambled eggs to the middle of each tortilla, then top with a scoop of cooked bell pepper and onion, a handful of cheese, and some of the cooked bacon. To roll the burritos, first fold the tortilla up from the bottom, then fold in the sides, and then finish rolling the burrito up until it has closed. Wrap each burrito in parchment paper using the same folding and rolling method (bottom up, sides in, finish rolling up). Transfer the wrapped burritos to freezer bags, label and date the bags, then place in the freezer.

To reheat the burritos: Cook from frozen at 350F for 50-60 mins (or) Transfer to fridge day before to thaw, then microwave on high 1-2 mins or heat in skillet over medium low for about 5 mins on each side until tortilla is crispy. To reheat from frozen, defrost in microwave for about 5 minutes then microwave on high for 1-2 minutes or until heater through.