Sesame Chicken Salad

I love, love this salad. It is my favorite salad right now. I could drink the dressing, it’s so good, and the recipe is by my most favorite blogger, Pioneer Woman!

2 whole Boneless, Skinless Chicken Breasts
Salt And Pepper
Olive Oil, for cooking

Dressing:
2/3 cups Olive Oil
1/4 cup Soy Sauce
1/4 cup Rice Wine Vinegar
2 cloves Garlic, chopped

2 Tablespoons pickled ginger, chopped
1 teaspoon Toasted Sesame Oil
2 Tablespoons Brown Sugar
Pinch Of Crushed Red Pepper Flakes

For Salad:
1 package (10 Ounces) Mixed Greens
1/2 whole Red Onion, Sliced Very Thin
1 cup Red Grape Tomatoes, Halved
1 can Mandarin Oranges, drained
Sesame Seeds

Start with the dressing and you can either put everything in a blender or use a hand blender like I did.

So start with the olive oil

(I add everything to a large mason jar)

then add the soy sauce

vinegar

garlic, ginger, sesame oil,

brown sugar,

and crushed red pepper flakes

Grad your hand blender and blend everything until completely emulsified.

(by the way, it looks like a ton of dressing because I ALWAYS make a double batch of this dressing when I make it, as I LOVE it and I drown my salad in it and then the next day I want leftovers, But the recipe I am posting is for one batch).

Now taste the dressing and adjust to your taste

Now grab a medium pan and heat it to medium high heat and coat the bottom of the pan with oil and then grab the chicken breasts and salt and pepper both sides of the chicken.

Add chicken the pan

and cook the chicken on both sides over medium heat until it has nice color on the surface and is totally cooked through, about 10 minutes. Remove from heat, allow to rest for 5 minutes, and cut into cubes.

Place the cubed chicken into a bowl and pour 1/3 of the dressing over it, tossing to coat.

then sprinkle sesame seeds over the chicken and toss so that the seeds stick to the chicken. Add more seeds if you like a lot.

To assemble the salad, place the salad greens, in a large bowl

then add the sliced onion,

then add the halved tomatoes

mandarin oranges (I added a little bit more of sesame seeds as well)

Now grab a bowl for yourself and place desired amount of salad in the bowl

top with desired amount of chicken

and then pour desired amount of dressing (a LOT) over your salad

and pig out!

Recipe:

2 whole Boneless, Skinless Chicken Breasts
Salt And Pepper
Olive Oil, for cooking

Dressing:
2/3 cups Olive Oil
1/4 cup Soy Sauce
1/4 cup Rice Wine Vinegar
2 cloves Garlic, chopped

2 Tablespoons pickled ginger, chopped
1 teaspoon Toasted Sesame Oil
2 Tablespoons Brown Sugar
Pinch Of Crushed Red Pepper Flakes

For Salad:
1 package (10 Ounces) Mixed Greens
1/2 whole Red Onion, Sliced Very Thin
1 cup Red Grape Tomatoes, Halved
1 can Mandarin Oranges, drained
Sesame Seeds

Start with the dressing and you can either put everything in a blender or use a hand blender like I did.

So start with the olive oil (I add everything to a large mason jar) then add the soy sauce, vinegar, garlic, ginger, sesame oil, brown sugar, and crushed red pepper flakes

Grad your hand blender and blend everything until completely emulsified.

Now taste the dressing and adjust to your taste

Now grab a medium pan and heat it to medium high heat and coat the bottom of the pan with oil and then grab the chicken breasts and salt and pepper both sides of the chicken.
Add chicken the pan and cook the chicken on both sides over medium heat until it has nice color on the surface and is totally cooked through, about 10 minutes. Remove from heat, allow to rest for 5 minutes, and cut into cubes.

Place the cubed chicken into a bowl and pour 1/3 of the dressing over it, tossing to coat.
then sprinkle sesame seeds over the chicken and toss so that the seeds stick to the chicken. Add more seeds if you like a lot.

To assemble the salad, place the salad greens, in a large bowl, then add the sliced onion, then add the halved tomatoes, mandarin oranges (I added a little bit more of sesame seeds as well)

Now grab a bowl for yourself and place desired amount of salad in the bowl, top with desired amount of chicken and then pour desired amount of dressing (a LOT) over your salad

and pig out!

Mongolian Beef- Normy Cooks

So glad that Normy likes to cook and is willing to try new things to cook. He doesn’t like hard, complicated recipes and he doesn’t like recipes with a lot of chopping (as he thinks he is slow at it). But any recipe that has beef in it, he is all in for cooking it! So I found this recipe on good ol Pinterest (of course). So Normy cooked it and I (of course) took pictures.
For marinating the meat:
8 ounces flank steak, sliced (against the grain) 1/4 inch thin
1 tbsp vegetable oil
1 tbsp soy sauce
1 tbsp cornstarch + 1/4 cup
For cooking the meat:
1/3 cup vegetable oil, for frying the beef
1 tsp minced fresh ginger
5-7 dried red chili peppers
2 cloves garlic, minced
1/4 cup soy sauce
1/4 cup chicken stock
2 tbsp brown sugar
1 tbsp cornstarch, mixed with 1 tbsp water
2 scallions/green onions, cut diagonal, into 1-inch long slices
Start by slicing the beef into strips
add strips to a bowl
and marinate the beef for 1 hour in:
1 tablespoon oil
1 tablespoon soy sauce
1 tablespoon cornstarch
Now dredge the meat in the remaining 1/4 cup of cornstarch, lightly coated

Heat 1/3 cup oil in the wok over high heat.

When oil is smoking, add pieces of flank steak, in a single layer in wok and let the meat sear for about a minute, then turn meat over and sear the other side or another 30 seconds. Normy did the meat in batches.

Remove meat and place it on a sheet pan, that is slightly tilted, so that the oil can drain

The beef should be seared with a crusty coating.

Once all the meat is cooked, Drain the oil from the wok, leaving about 1 tablespoon in pan. Now turn the wok down to medium high heat and add in the ginger and dried chili peppers, then add in the garlic

Stir until you start to smell the garlic, then add the soy sauce and chicken stock

Bring the sauce to a simmer, now add the brown sugar, and stir until it’s dissolved.

Let the sauce simmer for a couple of minutes and then add in the cornstarch, water mixture. Simmer for a couple of minutes then add the beef

and scallions

toss everything together and cook for another minute or two.

There shouldn’t be hardly any sauce, as it has cooked into the beef. If there is some sauce, turn the heat up slightly and stir until thickened .

Serve up nice and hot with some jasmine rice

For marinating the meat:

8 ounces flank steak, sliced (against the grain) 1/4 inch thin
1 tbsp vegetable oil
1 tbsp soy sauce
1 tbsp cornstarch + 1/4 cup
For cooking the meat:
1/3 cup vegetable oil, for frying the beef
1 tsp minced fresh ginger
5-7 dried red chili peppers
2 cloves garlic, minced
1/4 cup soy sauce
1/4 cup chicken stock
2 tbsp brown sugar
1 tbsp cornstarch, mixed with 1 tbsp water
2 scallions/green onions, cut diagonal, into 1-inch long slices
Start by slicing the beef into strips
add strips to a bowl
and marinate the beef for 1 hour in:
1 tablespoon oil
1 tablespoon soy sauce
1 tablespoon cornstarch
Now dredge the meat in the remaining 1/4 cup of cornstarch, lightly coated
Heat 1/3 cup oil in the wok over high heat.

When oil is smoking, add pieces of flank steak, in a single layer in wok and let the meat sear for about a minute, then turn meat over and sear the other side or another 30 seconds. Normy did the meat in batches.

Remove meat and place it on a sheet pan, that is slightly tilted, so that the oil can drain.   The beef should be seared with a crusty coating.                                                             Once all the meat is cooked, Drain the oil from the wok, leaving about 1 tablespoon in pan. Now turn the wok down to medium high heat and add in the ginger and dried chili peppers, then add in the garlic. Stir until you start to smell the garlic, then add the soy sauce and chicken stock.                                                                                                   Bring the sauce to a simmer, now add the brown sugar, and stir until it’s dissolved.     Let the sauce simmer for a couple of minutes and then add in the cornstarch, water mixture. Simmer for a couple of minutes then add the beef and scallions, toss everything together and cook for another minute or two.

There shouldn’t be hardly any sauce, as it has cooked into the beef. If there is some sauce, turn the heat up slightly and stir until thickened .

Serve up nice and hot with some jasmine rice

Lasagna

I hardly ever make lasagna because it is such a process. But one night I was craving it big time. Heck I had been craving it for a couple of weeks, so I decided to make it…so this is how I do lasagna…

So start with the meat sauce. (I did mine this time with fresh tomatoes).

So you will need:
9 Roma tomatoes, cored and cut an X in the bottom of tomato
28 oz can of whole peeled tomatoes (I used San Marzano, of course)
6 oz can of tomato paste
Lasagna noodles
1 large yellow onion, chopped
DSC_0286-1

3 garlic cloves, minced
DSC_0288-1

(about) 1/2 a pound of spicy Italian chicken sausage (or you could just use spicy Italian Sausage)
(about) 1 pound ground beef
Olive oil
DSC_0283-1

Start by filling a pot with water and bringing to a boil.
DSC_0295-1

Add the tomatoes and boil 10-12 minutes, or until the skins split or lift
DSC_0297-1

While the tomatoes boil grab another pot or dutch oven and place it on burner and turn to medium heat and coat the bottom of the pan with olive oil
DSC_0285-1

add the chopped onion to the pan
DSC_0287-1

saute for about 7 minutes stirring a couple of times, so the onions don’t burn. Then add the garlic
DSC_0289-1

saute the garlic for about a minute or two, stirring into onions

Then add the meat
DSC_0293-1

ground the meat up into small chunks.
DSC_0294-1

cook until meat is browned though
DSC_0299-1

DSC_0301-1

Next add the can of whole peeled tomatoes to a blender or use a hand blender and blend them into a sauce

Then add the sauce to the meat
DSC_0302-1

Next the tomatoes that are boiling, go ahead and remove them and add them to an ice bath
DSC_0304-1

Peel the skins off, then add them to a blender or use a hand blender and blend them into a sauce as well
DSC_0305-1

DSC_0308-1

add that sauce to the meat
DSC_0309-1

Then add in 1 Tbsp of balsamic Vinegar
DSC_0311-1

add in the tomato paste
DSC_0313-1

DSC_0314-1

Then add in about 3/4 cup of red wine
DSC_0316-1

1 tbsp brown sugar
DSC_0317-1

stir everything together

Now add the spices

I added these all on taste
Herbes de Provence, Basil, Oregano, Garlic Salt, Freshly ground black pepper and salt
DSC_0315-1

DSC_0319-1

Stir everything together and let the sauce simmer for a bit
DSC_0321-1

Next fill a pot with water and bring to a boil and follow instructions on box for the lasagna noodles
DSC_0322-1

Heat your oven to 350 degrees

and once the pasta noodles have boiled, drain them and now you can assemble your lasagna

So grab a baking dish, I think mine is a 12″ x 9″ Rectangular Baking Dish.

Next grab the cheeses you will use:
I used shredded mozzarella
Grated Parmesan Romano blend
15 oz container Ricotta cheese

and grab everything else to assemble the lasagna with, sauce
DSC_0323-1

Mix the ricotta and 1 egg together in a bowl, and set aside

So take some meat sauce and add a little amount to just cover the bottom of the baking dish
DSC_0324-1

Then do a single layer of lasagna noodles
DSC_0325-1

Then smear a thin layer of the ricotta cheese over the noodles
DSC_0326-1

Then sprinkle a thin layer of mozzarella cheese and Parmesan cheese
DSC_0327-1

Then another layer of meat sauce
DSC_0329-1

Noodles, cheese
DSC_0330-1

repeat until you have used all noodles (you may have a few left over) cheese, sauce

for the last layer do noodles then ricotta cheese, then sauce and top the sauce with any cheese left over. I added Parmesan cheese only because I ran out of Mozzarella.
DSC_0331-1

Cover lasagna with foil and bake in 350 degree oven for 35 minutes.

When done baking, remove foil and the cheese should be all melted and gooey

Let the lasagna cool for 10 minutes before serving
DSC_0336-1

DSC_0011-1

DSC_0012-1

DSC_0013-1

Recipe

  • So you will need:
  • 9 Roma tomatoes, cored and cut an X in the bottom of tomato
  • 28 oz can of whole peeled tomatoes (I used San Marzano, of course)
  • 6 oz can of tomato paste
  • Lasagna noodles
  • 1 large yellow onion, chopped
  • 3 garlic cloves, minced
  • (about) 1/2 a pound of spicy Italian chicken sausage (or you could just use spicy Italian Sausage)
  • (about) 1 pound ground beef
  • Olive oil
  • 1 Tbsp of balsamic Vinegar
  • 3/4 cup of red wine
  • 1 tbsp brown sugar
  • Herbes de Provence, Basil, Oregano, Garlic Salt, Freshly ground black pepper and salt, to taste
  • shredded mozzarella cheese
  • Grated Parmesan Romano blend
  • 15 oz container Ricotta cheese
  • 1 egg
  • Start by filling a pot with water and bringing to a boil.
  • Add the tomatoes and boil 10-12 minutes, or until the skins split or lift
  • While the tomatoes boil grab another pot or dutch oven and place it on burner and turn to medium heat and coat the bottom of the pan with olive oil
  • add the chopped onion to the pan
  • saute for about 7 minutes stirring a couple of times, so the onions don’t burn. Then add the garlic
  • saute the garlic for about a minute or two, stirring into onions
  • Then add the meat, ground the meat up into small chunks.
  • cook until meat is browned though
  • Next add the can of whole peeled tomatoes to a blender or use a hand blender and blend them into a sauce
  • Then add the sauce to the meat
  • Next the tomatoes that are boiling, go ahead and remove them and add them to an ice bath
  • Peel the skins off, then add them to a blender or use a hand blender and blend them into a sauce as well, add that sauce to the meat
  • Then add in 1 Tbsp of balsamic Vinegar
  • add in the tomato paste
  • Then add in about 3/4 cup of red wine, 1 tbsp brown sugar
  • stir everything together
  • Now add the spices
  • I added these all on taste
  • Herbes de Provence, Basil, Oregano, Garlic Salt, Freshly ground black pepper and salt
  • Stir everything together and let the sauce simmer for a bit
  • Next fill a pot with water and bring to a boil and follow instructions on box for the lasagna noodles
  • Heat your oven to 350 degrees
  • and once the pasta noodles have boiled drain them and now you can assemble you lasagna
  • So grab a baking dish, I think mine is a 12″ x 9″ Rectangular Baking Dish. (not 100% sure)
  • Next grab the cheeses you will use
  • I used shreeded mozzerella
  • Grated Parmesan Romano blend
  • 15 oz container Ricotta cheese
  • and place the sauce next to baking dish
  • Mix the ricotta and 1 egg together in a bowl, and set aside
  • So take some meat sauce and add a little amount to just cover the bottom of the baking dish
  • Then do a single layer of lasagna noodles
  • Then smear a thin layer of the ricotta cheese over the noodles
  • Then sprinkle a thin layer of mozzarella cheese and Parmesan cheese
  • Then another layer of meat sauce, Noodles, cheese
  • repeat until you have used all noodles (you may have a few left over) cheese, sauce
  • for the last layer do noodles then ricotta cheese, then sauce and top the sauce with any cheese left over. I added Parmesan cheese only because I ran out of Mozzarella.
  • Cover lasagna with foil and bake in 350 degree oven for 35 minutes.
  • When done baking, remove foil and the cheese should be all melted and gooey
  • Let lasagna cool for 10 minutes before serving

Teriyaki Meatballs over Rice

Got the inspiration for this recipe here

For the Meatballs:
1 pound ground pork
1 large egg
½ cup plain breadcrumbs
1 clove garlic, minced
2 inches fresh ginger
16896597052_29b9d12162_o
½ tsp soy sauce
2 whole green onions
freshly cracked black pepper
DSC_0003-1

for the Glaze:
½ cup soy sauce
½ cup brown sugar
½ cup water
½ Tbsp toasted sesame oil
1 Tbsp rice vinegar
2 inches fresh ginger
2 Tbsp corn starch
1 Tbsp sesame seeds

Preheat oven to 400 degrees.

Grab a baking sheet and cover it with foil, and spray the foil with Pam non-stick spray, set aside. (helps the meatballs not stick to the foil)

Place the ground pork in a large bowl.

Peel the ginger and then grate it

Then mince the garlic, chop the green onions, and add them to the bowl with the ground pork.

Then add the egg,
DSC_0006-1

breadcrumbs,
DSC_0007-1

soy sauce,
DSC_0013-1

and black pepper.

Mix everything together really well until everything is evenly combined, I just used my clean hands to mix everything together.
DSC_0016-1

Roll the meatball mixture into small balls (about a tablespoon) you should get about 30 meatballs.
DSC_0019-1

as you roll the meatballs place them on the foil covered baking sheetDSC_0021-1

when you are done rolling all the meatballs, Place the sheet pan in your preheated 400 degree oven until they are golden brown about 30-35 minutes. I recommend checking them at 15 minutes and turning them over . (I did not do this the 1st time and I ended up browning one side of the metballs, more than the other side. So I flip them balls over)

While the meatballs are in the oven, cook your rice according to the package directions, once it’s done, set aside.

While the meatballs are in the oven, and your rice is cooking also prepare the teriyaki glaze.

Grab a medium sauce pan and turn it to medium low heat and combine the soy sauce, water, brown sugar, rice vinegar, and sesame oil. Then Peel and grate the ginger into the pan. Heat until the brown sugar is dissolved.

Dissolve the cornstarch in just enough water to make it pourable.

Pour that into the pan with the other ingredients. Now turn the heat up to medium high heat, stir and cook until thickened.

Once the sauce has thickened, add the sesame seeds.

When your meatballs are all baked pull them out of the oven and then transfer them into the pot with the glaze.
DSC_0033-1

Stir to coat.

Fluff the rice with a fork.

Grab a bowl and place a spoonful of rice (or 2-3) and desired amount of meatballs and extra glaze. Then top with the chopped green onions.

Perfection!
DSC_0042-1

Recipe

  • Meatballs
  • 1 pound ground pork
  • 1 large egg
  • ½ cup plain breadcrumbs
  • 1 clove garlic, minced
  • 2 inches fresh ginger
  • ½ tsp soy sauce
  • 2 whole green onions
  • freshly cracked black pepper
  • Glaze
  • ½ cup soy sauce
  • ½ cup brown sugar
  • ½ cup water
  • ½ Tbsp toasted sesame oil
  • 1 Tbsp rice vinegar
  • 2 inches fresh ginger
  • 2 Tbsp corn starch
  • 1 Tbsp sesame seeds
  • Preheat oven to 400 degrees.
  • Grab a baking sheet and cover it with foil, and spray the foil with Pam non-stick spray, set aside. (helps the meatballs not stick to the foil)
  • Place the ground pork in a large bowl.
  • Peel the ginger and then grate it
  • Then mince the garlic, chop the green onions, and add them to the bowl with the ground pork.
  • Then add the egg, breadcrumbs, soy sauce, and black pepper.
  • Mix everything together really well until everything is evenly combined, I just used my clean hands to mix everything together.
  • Roll the meatball mixture into small balls (about a tablespoon) you should get about 30 meatballs.
  • as you roll the meatballs place them on the foil covered baking sheet when you are done rolling all the meatballs, Place the sheet pan in your 400 degree oven until they are golden brown about 30-35 minutes. I recommend checking them at 15 minutes and turning them over . (I did not do this the 1st time and I ended up browning one side of the meatballs, more than the other side. So I flip them balls over)
  • While the meatballs are in the oven, cook your rice according to the package directions, once it’s done, set aside.
  • While the meatballs are in the oven, and your rice is cooking also prepare the teriyaki glaze.
  • Grab a medium sauce pan and turn it to medium low heat and combine the soy sauce, water, brown sugar, rice vinegar, and sesame oil. Then Peel and grate the ginger into the pan. Heat until the brown sugar is dissolved.
  • Dissolve the cornstarch in just enough water to make it pourable.
  • Pour that into the pan with the other ingredients. Now turn the heat up to medium high, stir and cook until thickened.
  • Once the sauce has thickened, add the sesame seeds.
  • When your meatballs are all baked pull them out of the oven and then transfer them into the pot with the glaze.
  • Stir to coat.
  • Fluff the rice with a fork.
  • Grab a bowl and place a spoonful of rice (or 2-3) and desired amount of meatballs and extra glaze. Then top with the chopped green onions.

Easy French Bread Pizza

Found the inspiration for this recipe from http://www.twopeasandtheirpod.com

1 loaf French Bread
Pizza sauce, homemade
freshly Shredded Mozzarella cheese

favorite pizza toppings
They suggested sausage,
DSC_0003.JPG-1

caramelized onions, roasted red peppers
DSC_0002.JPG-1

Preheat oven to 400 degrees
DSC_0004.JPG-1

Cook Sausage
DSC_0005.JPG-1

DSC_0008.JPG-1

DSC_0010.JPG-1

and Caramelized onions
I used this recipe for the caramelized onions:
DSC_0006.JPG-1

DSC_0007.JPG-1

DSC_0015.JPG-1

DSC_0019.JPG-1

DSC_0020.JPG-1

DSC_0044.JPG-1

I made my own Pizza Sauce as well

Grab a sauce pan and coated the bottom with a little vegetable oil
DSC_0018.JPG-1

added 2-3 cloves of minced garlic
DSC_0021.JPG-1

DSC_0023.JPG-1

I added in
1 15 oz can of tomato sauce
1 8 oz can of tomato sauce
DSC_0025.JPG-1
1 6 oz can tomato paste
DSC_0027.JPG-1

1 tbsp balsamic vinegar
DSC_0028.JPG-1

Garlic salt, to taste
DSC_0029.JPG-1

DSC_0030.JPG-1

Freeze dried basil, to taste
DSC_0031.JPG-1

Freeze dried Parsley, to taste
DSC_0033.JPG-1

dried Oregano, to taste
DSC_0035.JPG-1

DSC_0037.JPG-1

Stir everything together
DSC_0038.JPG-1

Season with Salt & Pepper, To taste
DSC_0041.JPG-1

Then add in 1 Tbsp brown Sugar
DSC_0042.JPG-1

Stir everything together and turn to medium low and let simmer until you need the sauce
DSC_0043.JPG-1

Slice French bread loaf in half lengthwise and then each half in half and place on baking sheet.
DSC_0046.JPG-1

spread the pizza sauce over the bread evenly.
DSC_0047.JPG-1

DSC_0048.JPG-1

DSC_0049.JPG-1

Then add roasted bell peppers
DSC_0051.JPG-1

Then add the Caramelized onions
DSC_0052-1

DSC_0053-1

Then add shredded cheese
DSC_0054-1

DSC_0056-1

Then add sausage
DSC_0058-1

DSC_0059-1

DSC_0062-1

Bake for 10-12 minutes or until cheese is bubbly and melted
DSC_0068-1

You can cut the slices in half again or leave whole and Serve up nice and hot
DSC_0071-1

Recipe

  • 1 loaf French Bread
  • Pizza sauce, homemade
  • freshly Shredded Mozzarella cheese
  • favorite pizza toppings-
  • They suggested sausage,
  • caramelized onions, roasted red peppers
  • Preheat oven to 400 degrees
  • Cook Sausage
  • and Caramelized onions
  • I made my own Pizza Sauce as well
  • Grab a sauce pan and coated the bottom with a little vegetable oil
  • added 2-3 cloves of minced garlic
  • I added in
  • 1 15 oz can of tomato sauce
  • 1 8 oz can of tomato sauce
  • 1 6 oz can tomato paste
  • 1 tbsp balsamic vinegar
  • Garlic salt, to taste
  • Freeze dried basil, to taste
  • Freeze dried Parsley, to taste
  • Oregano, to taste
  • Stir everything together
  • Season with Salt & Pepper, To taste
  • Then add in 1 Tbsp brown Sugar
  • Stir everything together and turn to medium low and let simmer until you need the sauce
  • Slice French bread loaf in half lengthwise and then each half in half and place on baking sheet.
  • spread the pizza sauce over the bread evenly.
  • Then add roasted bell peppers
  • Then add the Caramelized onions
  • Then add shredded cheese
  • Then add sausage
  • Bake for 10-12 minutes or until cheese is bubbly and melted
  • You can cut the slices in half again or leave whole and Serve up nice and hot

My go to Pecan Pie

Recipe

1 whole Unbaked Pie Crust (I used this recipe)
1 cup Sugar
3 Tablespoons Brown Sugar
1/2 teaspoon Salt
1 cup Corn Syrup
3/4 teaspoon Vanilla
1/3 cup Melted salted Butter
3 whole Eggs, Beaten
1 heaping cup Chopped Pecans
DSC_0503-1

First, make your pie crust

then mix sugar,
DSC_0505-1

brown sugar,
DSC_0507-1

DSC_0508-1

salt,
DSC_0510-1

corn syrup,
DSC_0511-1

DSC_0514-1

butter,
DSC_0520-1

eggs,
DSC_0524-1

and vanilla
DSC_0519-1

together in a bowl.
DSC_0526-1

Pour chopped pecans in the bottom of the unbaked pie shell.
DSC_0528-1

DSC_0529-1

DSC_0530-1

Pour syrup mixture over the top.
DSC_0533-1

DSC_0534-1

DSC_0535-1

DSC_0538-1

Cover top and crust lightly/gently with foil.
DSC_0545-1

DSC_0546-1

Bake pie at 350º for 30 minutes. Remove foil,
DSC_0547-1

then continue baking for 20 minutes, being careful not to burn the crust or pecans.

NOTE: The pie should not be very jiggly when its done baking . If it shakes a lot, cover it with foil and bake for an extra 20-30 minutes until its no longer jiggly and sets. I think I ended up baking mine an extra 50 minutes.

Allow to cool for several hours or overnight.

Check out all my pies I made for Thanksgiving
DSC_0583-1

 

Recipe

  • 1 whole Unbaked Pie Crust
  • 1 cup Sugar
  • 3 Tablespoons Brown Sugar
  • 1/2 teaspoon Salt
  • 1 cup Corn Syrup
  • 3/4 teaspoon Vanilla
  • 1/3 cup Melted salted Butter
  • 3 whole Eggs, Beaten
  • 1 heaping cup Chopped Pecans
  • First, make your pie crust
  • then mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla
  • together in a bowl.
  • Pour chopped pecans in the bottom of the unbaked pie shell.
  • Pour syrup mixture over the top.
  • Cover top and crust lightly/gently with foil.
  • Bake pie at 350º for 30 minutes. Remove foil,
  • then continue baking for 20 minutes, being careful not to burn the crust or pecans.
  • NOTE: The pie should not be very jiggly when its done baking . If it shakes a lot, cover it with foil and bake for an extra 20-30 minutes until its no longer jiggly and sets. I think I ended up baking mine an extra 50 minutes.
  • Allow to cool for several hours or overnight.

Turkey Lettuce Wraps

Got the recipe from here 

Filling:
12 ounces ground turkey
2 teaspoons vegetable oil
8 ounces white mushrooms, chopped
3 scallions, chopped
2 cloves garlic, minced
One 6-ounce can water chestnuts, chopped
1/4 cup soy sauce
1 tablespoon brown sugar
1 tablespoon rice wine vinegar

Drizzling Sauce:
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon Sriracha sauce
1/2 teaspoon sesame oil
8 to 12 large iceberg lettuce leaves, cleaned and dry
Shredded carrots, for serving
Bean sprouts, for serving
Chopped fresh cilantro, for serving

DSC_0119-1

For the filling: Brown the turkey in the oil
DSC_0121-1

in a large saute pan
DSC_0122-1

over medium-high heat until no longer pink.
DSC_0123-1

Add the mushrooms,
DSC_0124-1

scallions,
DSC_0126-1

garlic
DSC_0127-1

and water chestnuts,
DSC_0128-1

and cook until the mushrooms soften.
DSC_0130-1

In a small bowl, mix the soy sauce, brown sugar
DSC_0133-1

and vinegar,
DSC_0134-1

pour over the turkey mixture
DSC_0152-1

and cook 1 minute.
DSC_0155-1

Remove from the heat.

For the drizzling sauce: In a small bowl, whisk together the soy sauce,
DSC_0135-1

vinegar,
DSC_0141-1

honey, mustard,
DSC_0146-1

Sriracha,
DSC_0147-1

sesame oil
DSC_0149-1

and 1/4 cup water.

Serve the turkey mixture with the lettuce leaves, drizzling sauce and vegetables for lettuce wrap assembly.
DSC_0158-1

DSC_0160-1

DSC_0162-1

DSC_0166-1

DSC_0167-1

 

Recipe

  • Filling:
  • 12 ounces ground turkey
  • 2 teaspoons vegetable oil
  • 8 ounces white mushrooms, chopped
  • 3 scallions, chopped
  • 2 cloves garlic, minced
  • One 6-ounce can water chestnuts, chopped
  • 1/4 cup soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon rice wine vinegar
  • Drizzling Sauce:
  • 3 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard or spicy mustard
  • 1 tablespoon Sriracha sauce
  • 1/2 teaspoon sesame oil
  • 8 to 12 large iceberg lettuce leaves, cleaned and dry
  • Shredded carrots, for serving
  • Bean sprouts, for serving
  • Chopped fresh cilantro, for serving
  • For the filling: Brown the turkey in the oil in a large saute pan
  • over medium-high heat until no longer pink.
  • Add the mushrooms, scallions, garlic and water chestnuts, and cook until the mushrooms soften.
  • In a small bowl, mix the soy sauce, brown sugar and vinegar, pour over the turkey mixture and cook 1 minute.
  • Remove from the heat.
  • For the drizzling sauce: In a small bowl, whisk together the soy sauce, vinegar, honey, mustard, Sriracha, sesame oil and 1/4 cup water.
  • Serve the turkey mixture with the lettuce leaves, drizzling sauce and vegetables for lettuce wrap assembly.