i had a red cabbage from our veggie box i needed to use and this recipe seemed like a good idea… it was ok.. nothing special
Korean Tacos with Asian Slaw
adapted from womans day
2 tablespoon(s) rice vinegar
1/2 teaspoon(s) crushed red pepper flakes
2 tablespoon(s) low-sodium soy sauce
2 teaspoon(s) low-sodium soy sauce
1/2 small (about 1 pound) cabbage, cored and thinly sliced
1 medium carrot, cut into matchsticks
2 tablespoon(s) light brown sugar
2 clove(s) garlic, very finely chopped
1 tablespoon(s) grated fresh ginger
1 pound(s) ground turkey
1 tablespoon(s) canola oil
1 small onion, finely chopped
8 small flour tortillas, warmed
In a large bowl, whisk together the vinegar, red pepper, and 2 teaspoons soy sauce. Add the cabbage and carrot and toss to combine. Let sit, tossing occasionally, for 15 minutes or until ready to serve.
Meanwhile, in a second bowl, combine the sugar, garlic, ginger, and remaining 2 tablespoons soy sauce. Add the beef and mix to combine.
Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 4 to 5 minutes. Add the beef mixture, increase the heat to medium-high, and cook, breaking it up with a spoon, until cooked through, 4 to 5 minutes.
Fill the tortillas with the beef and top with the slaw.
i had really high expectations for this one.. cinnamon roll cake? yum! i should have known better after looking at the ingredients and actually making it! WAY TOO MUCH BUTTER! never thought there’d be such a thing! but WAY TOO MUCH BUTTER in this!!!!
cinnamon roll cake
adapted from cookinupnorth
3 c. flour
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 tsp. vanilla
1/2 c. butter, melted
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon
Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9×13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla
While warm drizzle the glaze over the cake.
this one was pretty unmemorable — took me awhile to remember what it was just by looking at the picture :-)
won’t be making it again
Slow Cooker Balsamic Chicken Caprese
adapted from thelawstudentswife
2 tablespoons extra virgin olive oil
2 pounds boneless, skinless chicken breasts
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1 (14 ounce) can diced tomatoes
1/2 cup balsamic vinegar
3 cloves of garlic, minced
1 teaspoon dried basil
1 small red onion, diced
Shredded mozzarella cheese, for serving
Thinly sliced fresh basil, for serving
Drizzle olive oil in the bottom of a 4-quart or larger slow cooker. Place chicken on top of oil and sprinkle with salt and pepper.
In a small bowl, stir together the tomatoes, balsamic vinegar, garlic, bayleaf, basil, and onion. Pour over the chicken. Cover and cook until chicken is no longer pink and juices run clear, 5 to 6 hours on low heat or 2 1/2 to 3 hours on high heat, depending upon your slow cooker. Transfer the chicken to a plate, then with a slotted spoon, scoop the tomato-balsamic slow cooker sauce over the chicken. Top with mozzarella and fresh basil.
the first monday of the month comes around too quickly! this month for secret recipe club i was assigned cook lisa cook. looking through the recipes i spied a bunch i wanted to try like these apple dumplings, cinnamon bun cookie bars, and this slow cooker chicken tikka masala! but ultimately the oatmeal coconut raspberry bars called my name! these were super delicious and addicting.. 3/4 of the pan was gone in no time!
Oatmeal Coconut Raspberry Bars
1 1/2 c. sweetened flaked coconut
3/4 c. all-purpose flour
1/2 c. whole wheat flour
3/4 c. light brown sugar
1/4 c. granulated sugar
1/4 tsp. salt
3/4 c. butter, cut in pieces
1 1/2 c. old fashioned oats
3/4 c. seedless raspberry jam
Preheat oven to 375F. Spread 3/4 cup coconut on a baking sheet and toast in middle of oven, stirring once until golden, about 8 minutes, then cool. Blend together flour, sugars, salt in a food processor then add butter and blend until dough begins to form. Transfer to a bowl and kneed in oats and toasted coconut until combined well. Reserve 3/4 cup of dough, then press remainder evenly into the bottom of a buttered 13-by-9-inch metal baking dish and spread jam over it. Crumble reserved dough evenly over jam then sprinkle with remaining 3/4 cup (untoasted) coconut. Bake in middle of oven until golden, 20 to 25 minutes, then cool completely in pan on a rack.
these came out delicious! served them with some stop top and broiled broccoli YUM!
Pork Chops with Cranberry-Maple Pan Sauce
4 1-inch-thick bone-in pork chops (i used boneless)
2 tsp. chopped fresh thyme
Kosher salt and freshly ground black pepper
1-1/2 Tbs. olive oil
1 cup fresh or frozen cranberries
1/2 cup lower-salt chicken broth
1/2 cup pure maple syrup
2 tsp. cider vinegar
2 tsp. Dijon mustard
Pat the pork dry and season with 1 tsp. of the thyme, 1-1/4 tsp. salt, and 3/4 tsp. pepper.
Heat the oil in a heavy-duty 12-inch skillet over medium heat until shimmering hot. Add the pork chops and cook without moving until the pork is browned around the edges and easily releases when you lift a corner, 3 to 4 minutes. Flip the pork chops and continue to cook until firm to the touch and an instant-read thermometer inserted horizontally into a chop close to but not touching the bone registers 140°F, about 9 minutes.
Transfer the chops to a plate and cover loosely with foil to keep warm. Add the cranberries, chicken broth, maple syrup, cider vinegar, mustard, and the remaining 1 tsp. thyme to the skillet and raise the heat to medium high. Cook, whisking to incorporate the mustard and any browned bits from the bottom of the pan, until the cranberries soften and the liquid has reduced to a saucy consistency, about 7 minutes.
Return the pork chops and any accumulated juice to the skillet, turning to coat both sides. Serve the pork chops with the sauce.
i think the husband and little people have stopped eating bananas just so i’ll bake them into something. this cake was utterly delicious and definitely did not last long! didn’t even make the glaze it was still yummy!
Banana Bread Crumb Cake
adapted from cookiesandcups
2 cups flour
3 tsp baking powder
1 tsp salt
3 ripe bananas
1/2 cup butter, room temperature
2 cups granulated sugar
1 tsp vanilla
1 cup milk
Crumb Filling and topping
1 cup cold butter, cubed
2 cups light brown sugar
2 cups flour
1 cup powdered sugar
1-2 Tbsp milk
How to Make
Preheat oven to 350°
Spray a 9×13 baking dish with cooking spray, set aside
In a medium bowl whisk together flour, baking powder and salt. set aside.
In a large bowl mash bananas until they become liquified.
Mix in butter until combined and then stir in sugar, eggs and vanilla until mixed well.
Stir in milk and flour until combined.
Prepare crumb filling/topping by combining all the ingredients together cutting them together with a fork or pastry cutter until a coarse crumb forms.
Pour 1/2 of the batter into the prepared pan. Top with 1/3 of the crumb mixture. Cover the filling with the remaining batter and top with remaining crumb mixture.
Bake for 50-55 minutes until the center is set and a toothpick comes out clean.
Cool for 10 minutes.
*If desired mix powdered sugar and milk together and drizzle on top.
Can be served warm or at room temperature.
this came out yummy! the original recipe called for mixing the tomato and avocado into the sauce… i just added it on top…
Chicken Verde Enchiladas
adapted from cooking light
3/4 cup chopped onion
3/4 cup unsalted chicken stock
1/2 cup salsa verde
1/3 cup finely chopped cilantro
2 tablespoons sliced pickled jalapeño pepper
5 teaspoons all-purpose flour
1/2 teaspoon ground cumin
2 garlic cloves, thinly sliced
8 ounces shredded skinless, boneless rotisserie chicken breast (about 2 cups)
3/4 cup chopped tomato
1 ripe peeled avocado
4 ounces reduced-fat sharp cheddar cheese, shaved
2 tablespoons cilantro leaves
1. Place oven rack in lower third of oven, and preheat broiler to high.
2. Combine first 8 ingredients in a medium saucepan, stirring with a whisk. Bring to a boil; reduce heat, and simmer 4 minutes. Stir in chicken; cook 1 minute or until heated. Remove from heat.
3. Stack tortillas; wrap stack in damp paper towels, and microwave at HIGH for 45 seconds. Spoon 1 cup chicken mixture into an 11 x 7-inch glass or ceramic baking dish. Spoon 1/3 cup chicken mixture in center of each tortilla; roll up. Arrange tortillas, seam sides down, in baking dish. Top with cheese. Broil 3 minutes or until cheese melts. top with tomato and avocado. Sprinkle with cilantro leaves.
sometimes you want a meatball, but a different kind of meatball — these fit the bill, although i’m not sure i would make them again :) served them up with couscous and a black bean – corn salad
Baked Chili Chicken Meatballs
adapted from feedmephoebe
For the meatballs:
1 pound ground chicken meat
2 shallots, minced
2 garlic cloves, minced
1/2 cup cilantro, minced
3/4 cups fresh white breadcrumbs
1 tablespoon ketchup
1/2 teaspoon chili powder
1 teaspoon salt
For the sauce:
1 small yellow onion, diced
4 garlic cloves, minced
1 jalapeno, minced
One 28-ounce can crushed tomatoes (or tomato puree)
2 teaspoons salt
1/2 teaspoon chili powder
1/2 cup cilantro leaves, divided
1 cup shredded jack or mild cheddar cheese
Preheat the oven to 400°F.
In a large bowl, combine all the ingredients for the meatballs. Form into small 1 1/2 inch balls (you should get 2o or so), and arrange them about 1 inch apart on a parchment-lined baking sheet.Bake in the oven until golden brown, 20-25 minutes. Set aside.
In the meantime, make the sauce. In a large saucepan or Dutch oven, heat 1 tablespoon of olive oil over a medium-low flame. Saute the onions, garlic, and jalapenos, stirring occasionally, until soft and translucent, about 5 minutes. Add the tomatoes, salt, and chili powder. Stir to combine, and simmer uncovered over medium heat until the sauce has thickened, and the flavors have come together, about 10 minutes.
Roughly chop half of the cilantro. Gently add the meatballs and the cilantro to the pot and fold into the sauce. Transfer the meatballs to a casserole dish (or bake directly in the Dutch oven/pot you were using). Sprinkle with the cheese and bake in the oven for 5 minutes, until the cheese is bubbly. Garnish with the remaining cilantro and serve immediately.
This was super delicious! I topped mine with some cilantro and guacamole! Yum!
chicken enchilada quinoa bake
adapted from tablespoon
2 tablespoons olive oil
1 small onion, finely chopped
2 1/2 cups cooked quinoa
1 1/2 cups shredded cooked chicken breast
1 can black beans
1 can chopped green chiles
1 tablespoon chili powder
2 cups enchilada sauce
1/2 cup shredded sharp Cheddar cheese (2 oz)
1 cup shredded pepper Jack cheese (4 oz)
Sour cream or plain Greek yogurt
Crumbled cotija (white Mexican) cheese, if desired
Heat oven to 350°F. Spray 8-inch square (2-quart) or 13×9-inch (3-quart) ceramic or broiler-proof baking dish with cooking spray.
Heat 10- or 12-inch skillet over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft.
Reduce heat to low. Add quinoa, chicken, black beans, green chiles, chili powder and 2 cups of the enchilada sauce; stir to combine. Remove from heat.
Stir in Cheddar cheese. Transfer quinoa mixture to baking dish. Top evenly with pepper Jack cheese.
Bake 10 to 15 minutes.
Turn oven control to broil. Place baking dish about 5 inches from broiler; broil 1 to 2 minutes or until cheese is golden and bubbly. Remove from broiler. Top with sour cream, avocado, cilantro and cotija cheese. Serve immediately.
This was so good I already made it twice! Pretty quick and easy. And definitely yummy!
BLACK PEPPER STIR FRIED NOODLES
adapted from pinch of yum
For the Black Pepper Sauce:
½ tablespoon freshly ground black peppercorns
5-6 tablespoons soy sauce
3 tablespoons rice vinegar
2 tablespoons honey or sugar
1 1-inch piece ginger
3 cloves garlic
2 tablespoons cornstarch dissolved in 6 tablespoons water
For the Stir Fried Noodles:
2 tablespoons sesame oil
8 ounces udon noodles (soba or rice noodles would also work)
2 cups spinach leaves
1-2 cups shredded cooked chicken
sesame seeds for topping
Bring a large pot of water to boil. Add the noodles and cook for 1-2 minutes (they should NOT be all the way cooked – just enough to barely soften). Drain and rinse with cold water – this removes starch and helps them stir fry without turning into a big blob. Set aside.
Place all the sauce ingredients in the food processor and give it a whirl. When it’s smooth, taste it and adjust to your liking. Heat 1 tablespoon sesame oil in a large wok or nonstick skillet. When the oil is shiny, add the chicken. Stir fry for 5-10 minutes until deep golden brown. Add a tiny splash of black pepper sauce, a tiny splash of water, and ½ tablespoon oil and shake the pan around – everything will be all sizzly and awesome. When the tofu is cooked to your liking, transfer to a bowl and set aside.
Heat the remaining ½ tablespoon oil in the skillet. When the oil is shiny, add the noodles and black pepper sauce. Add a splash of water if the sauce becomes too thick. Stir fry until the noodles are softened completely, covered with sauce, and piping hot. Remove from heat and toss with the spinach and chicken. Serve sprinkled with sesame seeds.