Posted in Asian, Chicken, Crock Pot, Dinner

Slow Cooker Honey Sesame Chicken

Recipe

4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional – doesn’t really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds
DSC_0175-1

Season both sides of chicken with lightly with salt and pepper, put into crock pot.
DSC_0178-1

In a small bowl, combine honey,
DSC_0180-1

soy sauce,
DSC_0183-1

onion,
DSC_0185-1

DSC_0186-1
ketchup,
DSC_0188-1

DSC_0190-1

oil,
DSC_0191-1

garlic
DSC_0192-1

and pepper flakes.
DSC_0194-1

DSC_0196-1

Pour over chicken.
DSC_0199-1

DSC_0200-1

Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.
DSC_0231-1

Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch
DSC_0225-1

in 6 tablespoons of water
DSC_0230-1

and pour into crock pot.
DSC_0233-1

Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces,
DSC_0235-1

then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.
DSC_0237-1

DSC_0239-1

DSC_0242-1

DSC_0245-1

Posted in sandwiches, Veggies

Turkey, Veggie & Cheese Bagel

Got the idea for this recipe from the greatest blogger EVER! The Pioneer Woman of course!

1/2 block Of Cream Cheese
2 whole (to 3) Green Onions
Tomatoes
Cucumbers
Red Onion
1 whole Everything Bagel (or Any Kind Of Bagel)
Alfalfa Sprouts
1 Or 2 Slices Of Muenster Cheese
Slices of Turkey
DSC_0766-1

Place ½ a block of cream cheese on a plate and mash it a bit with a fork. Next, chop up 2-3 green onions
DSC_0753-1
and mix them with the cream cheese until thoroughly combined.

Slice all veggies (tomatoes, cucumbers, red onions) thinly.

Slice bagel in half. Toast Bagel.
DSC_0759-1

Spread the cream cheese generously on both sides of the bagel.
DSC_0768-1

Layer the vegetables. First lay the sprouts over the cream cheese to help them stay put. Next one slice of cheese.
DSC_0772-1

On the other half of the bagel arrange the cucumber slices in a circle.
DSC_0786-1

DSC_0788-1

Next lay tomatoes over cucumbers,
DSC_0790-1

followed by slices of red onion
DSC_0793-1

Then Turkey
DSC_0795-1

Put the whole thing together and Voila! A cool, crisp, and deliciously fabulous Bagel Sandwich.
DSC_0798-1

DSC_0778-1

Russ can’t WAIT to eat!
DSC_0804-1

DSC_0806-1

Hey YOU, yeah you, I am trying to eat my dinner!
DSC_0818-1

This is the best sandwhich I EVER had!
DSC_0819-1

Posted in Dinner, Soups, Stews, Chili

Creamy Cauliflower Soup

Recipe

2 tbsp. unsalted butter
2 shallots, minced
1 medium yellow onion, chopped
Kosher or sea salt
1 medium potato, peeled and diced into ¼-inch cubes
2 cloves garlic, minced
3½ cups vegetable broth
½ head cauliflower, chopped into small florets
DSC_0755-1

2/3 cup shredded sharp cheddar cheese, plus more for garnish
2 tsp. Dijon mustard
DSC_0723-1

Melt the butter in a large pot or Dutch oven over medium-high heat.
DSC_0726-1

Add the shallots
DSC_0730-1

and onion and cook,
DSC_0733-1

stirring occasionally, until slightly softened, about 4-5 minutes. Season with salt, then mix in the potato,
DSC_0740-1

garlic and vegetable broth.
DSC_0747-1

DSC_0751-1

Cover the pot and bring to a boil. Lower the heat to a simmer, keep covered, and let cook for about 8 minutes or until the potatoes are tender. Add the cauliflower
DSC_0757-1

and cook about 5-6 minutes more,
DSC_0758-1

until the cauliflower is tender. Stir in the cheese and mustard.
DSC_0761-1

Puree with an immersion blender
DSC_0762-1
(or a food processor, vented to allow the steam to escape). Mix in additional water or broth if the soup is too thick. Season with additional salt to taste.
DSC_0765-1

DSC_0801-1

DSC_0808-1

DSC_0810-1

DSC_0812-1

DSC_0821-1
Serve warm topped with additional shredded cheese

Posted in Salads, Side Dish

BLT pasta salad

Recipe

12 ounce corkscrew shaped pasta
DSC_0617-1

1/2 cup milk
DSC_0620-1

12 ounces lean bacon
DSC_0622-1

3 medium ripe tomatoes, cut into chunks
DSC_0623-1

1 tablespoon chopped fresh thyme
DSC_0626-1

1 clove garlic, minced
DSC_0627-1

Kosher salt and freshly ground pepper
DSC_0628-1

1/2 cup mayo
1/4 cup sour cream
DSC_0629-1

4 tablespoons chopped chives
DSC_0631-1

5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts
DSC_0642-1

Cook the pasta in a large pot of salted boiling water
DSC_0632-1

as the label directs.
DSC_0636-1

Drain
DSC_0643-1

and toss with the milk in a large bowl;
DSC_0645-1
set aside.

Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. (I baked mine)
DSC_0639-1

Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes,
DSC_0648-1

thyme
DSC_0649-1

and garlic to the pan
DSC_0650-1

and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces;
DSC_0653-1

set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.
DSC_0656-1

Mix the mayonnaise,
DSC_0661-1

sour cream and 3 tablespoons chives
DSC_0663-1

with the pasta until evenly combined.
DSC_0668-1

DSC_0672-1

DSC_0674-1

Season with salt and pepper.
DSC_0676-1

Add the lettuce;
DSC_0679-1

toss again to coat.
DSC_0681-1

Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.

DSC_0685-1

DSC_0689-1

DSC_0717-1

Posted in Beef, Dinner, Steak

Flank Steak With Lime-Chipotle Sauce

Recipe

½ lb flank steaks or ½ lb tri-tip steak
½ cup honey
2 tablespoons chipotle chiles in adobo , minced
3 tablespoons Dijon mustard
½ cup lime juice
3 garlic cloves , minced
½ teaspoon allspice , ground
1 teaspoon cumin , ground
½ cup cilantro , chopped
salt and fresh pepper , ground
DSC_0595-1

Mix honey
DSC_0596-1

DSC_0597-1
with chilies,
DSC_0599-1

mustard,
DSC_0600-1

DSC_0601-1

lime juice,
DSC_0603-1

DSC_0604-1

garlic,
DSC_0606-1

cumin,
DSC_0607-1

DSC_0608-1

allspice,
DSC_0609-1

DSC_0610-1

and cilantro.
DSC_0611-1

DSC_0613-1

Season to taste with salt and pepper.

Marinate steak at least 1 hour.

Drain off marinade into small sauce pan and simmer.
DSC_0692-1

Grill or BBQ steak, basting with marinade.
DSC_0696-1

DSC_0698-1

DSC_0700-1

Slice steak against the grain and pour remaining marinade over meat.

DSC_0705-1

DSC_0707-1

DSC_0713-1

Posted in Dinner, Italian, Lasagna, Pasta, Soups, Stews, Chili

Lasagna Soup

Recipe

I just thought this soup sounded so damn good! (oh and it was).

for the soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions

DSC_0481-1

4 garlic cloves, minced
DSC_0478-1

2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste
DSC_0472-1

for the cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper
2 c. shredded mozzarella cheese

Heat olive oil in a large pot over medium heat. Add sausage,
DSC_0474-1

My sausage was from Colorado MMMMMM
DSC_0477-1

breaking up into bite sized pieces, and brown for about 5 minutes.
DSC_0484-1

DSC_0486-1

DSC_0487-1

Add onions and cook until softened,
DSC_0490-1

DSC_0492-1

about 6 minutes. Add garlic,

DSC_0495-1

oregano,
DSC_0496-1

DSC_0499-1

and red pepper flakes.
DSC_0500-1

Cook for 1 minute. Add tomato paste
DSC_0503-1

and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes,
DSC_0504-1

bay leaves,
DSC_0510-1

and chicken stock.
DSC_0513-1

Stir to combine.
DSC_0517-1

Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta
DSC_0518-1

DSC_0520-1

DSC_0522-1

and cook until al dente.
DSC_0526-1

Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

DSC_0528-1

DSC_0537-1

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
DSC_0538-1

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.
DSC_0539-1

DSC_0543-1

DSC_0552-1

DSC_0554-1

Posted in Side Dish, Veggies

Corn with Bacon & Mushrooms

Recipe

2 slices bacon
1/2 cup thinly sliced shallots
DSC_0384-1

3 cups sliced mixed mushrooms, such as oyster, shiitake and/or baby bella
DSC_0381-1

4 ears corn, kernels cut from cob (see Tip)
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Cook bacon in a large nonstick skillet over medium heat until crisp,
DSC_0379-1

5 to 7 minutes. Transfer to a cutting board and chop.

Discard all but 1 tablespoon of the bacon fat from the pan. Add shallots and cook,
DSC_0389-1

stirring, until softened, about 2 minutes. Add mushrooms and cook,
DSC_0394-1

stirring, until they begin to release their juices, about 3 minutes more. Add corn kernels
DSC_0413-1

and water and cook until the corn is tender-crisp,
DSC_0414-1

about 5 minutes. Remove from the heat; stir in chopped bacon and season with salt and pepper.
DSC_0416-1

DSC_0429-1