Chipotle Chicken Burgers with Chipotle Mayo

      I am always wanting to try new things and new dishes for my family.  Sometimes I will use my husband and I as guinea pigs when all of the kids aren't home (with their other parent) to determine whether or not the kids would like certain dishes.  This happens to be one of those dishes.  Not that they don't like burgers, are you kidding?  Our kids LOVE burgers, but these burgers are made with ground chicken, something foreign to them.  Yes, we've had turkey burgers and ground turkey in other dishes, but they've never had ground chicken.  These burgers are nicely seasoned and not too spicy despite the chipotle peppers, so we think they will really like them.  Hey, at least we really did!  

    When making burgers with other ground meats other than ground beef like ground turkey or ground chicken, you will need to be sure to add breadcrumbs and eggs.  There is not a lot of fat in these types of meat and won't hold together as well without the egg and breadcrumbs.

    I've seen similar recipes that call for 2 to 3 chipotles, diced, but holy cow, that's going to be an extremely spicy burger!  I used half of a pepper, and removed the seeds before dicing it.  That was a perfect amount of spice for us because I made a chipotle mayo to top the buns.  I used the other half of the pepper in the mayo.

    Quick tip!  When handling ANY spicy pepper, wear plastic gloves first.  I can't tell you how many times I've not worn gloves, diced spicy peppers, and then later rubbed my eyes...OUCH!!!!  Don't ever try it.  Trust me on this one.

    These burgers would be great served along with fries, a creamy coleslaw, creamy cucumbers (pictured above), Taco Pasta Salad, Mexican Street Corn Pasta Salad, or chips.  

This recipe makes 5 big burgers.  When I make this for all of us, I will add another pound of ground meat, and adjust ingredients accordingly.

Ingredients: 

Burgers

• 2 lbs. ground chicken
• 1/2 canned chipotle pepper, seeds removed and diced, include a little of the adobo sauce
• juice from 1/2 lime
• 2 eggs
• 1/4 c. chopped fresh parsley
• 1 1/2 c. breadcrumbs
• salt and pepper

Mayo

• 1/2 canned chipotle pepper, seeds removed and diced, include a little of the adobo sauce
• 1/2 c. mayo
• juice from 1/2 lime
• 2 tbsp chopped fresh parsley
• salt and pepper

Directions:

1. In a large mixing bowl add all of the ingredients for the burgers.  Using a wooden spoon, stir until thoroughly combined.  If the meat mixture feels extremely loose add a little more breadcrumbs until you can form a patty and it won't fall apart.
2. Line a baking sheet with parchment paper.  Set aside.  To form the burgers, make a ball of the meat mixture about the size of a baseball, slightly larger.  Flatten to a round patty about 3/4 in. thick.  Using a thumb, put an indentation into the center of the patty.  This will allow the burgers to rise evenly and not form into a baseball while cooking.  Set burger patties on the baking sheet.  Once all of the burgers are made, cover with foil and place in the fridge.  These burgers can be made early in the morning and grilled at dinner time.  It's better to grill these burgers when they are cold and not at room temperature.
3. Grill or broil until internal temperature reaches 165 degrees F.
4. While the burgers are grilling, make the mayo.  Combine all of the ingredients for the mayo in a small bowl.  Whisk to combine.  Set in the fridge until ready to use.
5. Serve burgers on toasted potato rolls, pretzel buns, with the chipotle mayo, lettuce, sliced onion, tomatoes and cheese.  Enjoy!!

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Taco Pasta Salad

Taco Pasta Salad with Cheese Quesadillas

        We have a longstanding joke in our family about this pasta salad.  I have mentioned many times before that we are a baseball/softball family.  Inevitably games are often scheduled during lunch and dinner times, so we have eaten many meals on while at a game.  This pasta salad was a staple for our game meals.  It's easy to pack and delicious whether it's served cold, at room temperature, or even warmed.  Every time we make this and we aren't at a game, we joke that we should be at a game since this is our "game meal."  I know, kinda silly, but it's what makes us, us.

    I've made this pasta salad with any cut of pasta, both long and short.  I will say it's easier to eat with the short cut pastas, but just as delicious with the long pastas like angel hair (pictured above).  This could be used as a side, or it's filling enough to be used as the main meal.  Above I served the pasta salad with cheese quesadillas, both regular and dairy free.  We also add in shredded cheese separately because of our dairy allergies, so every adds cheese on theirs on their plates.  

    You may all be familiar with the Doritos Taco Salad, and this is based on that recipe.  Sometimes I will add lettuce and crushed up tortilla chips.  Often I let everyone add their own chips since we make a lot of this this for leftovers and the chips become soggy in the pasta when in the fridge.  I originally added pasta to this salad so we could use it as a meal at games.  When everyone loved it as much as they did, I kept making it that way.  I also add in black beans, corn, and even green chilies sometimes.  However you like your tacos with all of the fixings, add in or omit whatever will work best for you and your family.

This recipe serves 6-8 with leftovers as a full meal.  Feel free to cut the recipe in half if you're making this as a side dish with your meal.

Ingredients:

• 2 tbsp olive oil
• 2.5 lbs ground beef
• 1/2 onion, diced
• 1 box of pasta
• 1 can of black beans, drained
• 1 4oz can of green chilies
• 1 c. frozen corn, defrosted or fresh corn
• 2 roma tomatoes, diced or 1 can of diced tomatoes
• 1 tbsp each of chili powder, cumin, paprika, and garlic powder
• salt and pepper
• 1 bottle of French or Catalina dressing
• extras: shredded cheese, tortilla chips or Doritos, lettuce, fresh cilantro, sour cream, guacamole

Directions:

1. Cook pasta according to package directions.
2. In a large skillet, add oil and heat to medium high heat.  Add ground beef.  Using a wooden or strong spatula spoon, break meat into small chunks while browning.  Season meat with spices, salt and pepper.  
3. Once the meat is cooked through, drain.
4. Drain pasta and allow to cool.  Transfer pasta to a large mixing bowl.  Add meat
5. Return skillet to medium high heat, adding a little extra oil if necessary.  Add onion and green chilies, sauteing until the onions are translucent.  Add the beans and corn to warm through. Add this mixture to the large bowl.  Toss together with dressing.  Add 1 c. of the dressing at a time.  You may not need to use the entire bottle, you will be able to tell once all of the pasta is evenly coated with the dressing.  Add more dressing accordingly.  
6. Add the following and/or serve on the side: shredded cheese, fresh cilantro, tortilla chips or Doritos, lettuce.  Serve sour cream and guacamole on the side if you'd like.

    I know you and your family will really enjoy this dish!  This has been our Taco Tuesday meal too once in a while!  Remember, this is great for a party as well.  Feel free to adjust the amounts listed above for the recipe.  Definitely a crowd pleaser!!  Enjoy!

Party Style Taco Pasta Salad

Served as a side with Chipotle Chicken Burgers

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Tomato and White Bean Soup

        I had such a taste for soup today.  I went grocery shopping this morning for my in-laws and one of the items on their list was soup.  Yes, it would have been "soup"er simple to buy a can and heat it up when I got home, but for me, it's more rewarding to make the soup from scratch.  I ran through a mental snapshot of what I had in our pantry and fridge, and knew exactly what kind of soup I wanted to make; tomato and white bean.  Why soup on a hot day during the month of July?  Why not, is what I say!  The best part of this soup is not only that it's filling and delicious, but takes no time at all!  I started making it as soon as I got home, which was around 11:30, and I was ready to eat by noon.  

    I normally add in lots of veggies too, but didn't have everything on hand that I would normally add, so added onions, carrots, tomatoes, and a baby kale mix.  Another great thing about this soup is it's basically dump and stir, let is simmer for a bit, and enjoy!

Ingredients:

• 2 tbsp olive oil
• 1 clove garlic, minced
• 1/2 yellow onion, diced
• 1 c. baby carrots, diced (we often get these in the free lunches from the school district)
• 1 14.5 oz can diced tomatoes
• 2 8oz cans tomato sauce
• 2 c. beef stock or water
• 1 c. baby kale salad mix
• 1 tsp dried basil and oregano
• salt and pepper

Directions:

1. Add oil to a medium dutch oven or pot on medium heat.
2. Add garlic, onion, and carrots.  Saute, stirring frequently to not let the garlic burn.  Saute until the onions become translucent.
3. Season with salt, pepper, oregano, and basil.  Stir.  Saute for another 2-3 minutes.
4. Add diced tomatoes and sauce.  Stir until well combined.  Add stock or water.  Check seasonings and adjust accordingly.
5. Bring to a low boil, then turn heat down to a simmer.  Simmer for 10 minutes.  Stir periodically during the 10 minutes.  Add baby kale mix and simmer for another 2 to 3 minutes.  You are now ready to enjoy!  

Feel free to serve with your favorite grilled cheese, a side salad, or as an appetizer to your pasta dinner.  Any leftovers would be a great base for a pasta sauce.  You may need to thicken it a bit.  

Want it creamy?  Add some heavy cream or half and half while it's simmering.  I have added oat milk before too as this recipe can be all dairy free.

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Avocado Toast

    I started making Avocado Toast last year sometime.  My daughter and I love it!  We are also huge fans of guacamole, and normally when I buy avocados, I use them to make guacamole and not think until after the fact about making avocado toast.  When making the Avocado Toast, I would normally slice the avocados into thin strips and fan onto the toasted bread.  Sprinkle a little of the ever popular "everything bagel seasoning" on top, scramble up some eggs, and call it breakfast.  Since I have begun making the avocado toast as it's pictured above, I will not go back to my old ways.  😂

    What's so spectacular about this version?  LIME!  I peel and dice the avocados, mash up with a fork, add some salt and pepper, and the juice of a fresh lime.  It gives the avocado some zing, and makes it that much more delicious!  

    Another aspect of this dish that is so lovable?  It's a quick go-to breakfast idea when you don't have a lot of time in the mornings.  While the bread is in the toaster oven, I'm getting the avocado prepped and getting the eggs ready to scramble.  I can generally get that taken care of before my toast is ready.  Quickly scramble the egg and mash the avocado, spread the avocado onto the toast, sprinkle with the everything bagel seasoning, serve with the eggs, and you're done!  I will add that the eggs are optional.  The toast itself can be filling.

    Now, before we get to the recipe, let's talk about the bagel seasoning quickly.  I am a huge fan of the "Everything But the Bagel Seasoning" from Trader Joe's.  When I shopped there more regularly, it was always on my list.  Lately I've been trying to limit my trips to any grocery store, and Aldi is our frontrunner.  Luckily enough, Aldi also has an everything bagel seasoning that is amazing, just like the TJ's version.  You will not be able to tell the difference.  I'm not telling you to buy one or the other, just some helpful advice if you're on a budget.

Ingredients:

• two pieces of wheat bread, toasted
• 1 avocado, diced
• 2 eggs, scrambled
• 2 tbsp milk
• 2 tbsp butter
• salt and pepper
• juice from one lime
• Everything Bagel Seasoning
• fresh fruit on the side

Directions:

1. Toast bread at your favorite setting.
2. While the bread is toasting, slice avocado in half, remove pit.  Score the flesh with a knife to a diced cut.  Scrape flesh into a small mixing bowl with salt and pepper and juice from one lime.  Mash with a fork.  Set aside.
3. Crack eggs into a small mixing bowl.  Add 2 tbsp milk and salt and pepper.  Whisk until well combined.  Add butter to a small skillet on medium heat.  Once butter has melted add the eggs.  Scramble using a spatula, gently pulling eggs to the middle until cooked.
4. Remove toast from the toaster oven.  Spread avocado on the toast and sprinkle everything bagel seasoning.  Serve with the eggs and fruit.  Enjoy!

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P.S. I Love You and Postscript

    When I finished P.S. I Love You, I knew I needed to start reading Postscript immediately.  I fell in love with the characters in these books.  I must live under a rock, because I never saw the movie, although so many have.  Ahern captivates you from the very beginning thinking that you are actually apart of Holly and Gerry's lives.

    I found myself thinking about what Holly would do next, about the next letter she would receive from Gerry, how would she continue to move on through this journey.  Postscript picks up 7 years after Gerry's death, and Holly is once again swept back into her old feelings.  I was impressed how Ahern developed her characters throughout both books, sharing with the readers their lives, memories, families, and more.  

    If you are ready for a love story that will stand the test of time, these books are for you!  They were both quick and easy reads, mainly because I was so immersed into them.  Thank you Cecelia Ahern for bringing Holly and Gerry to life, even in the afterlife.

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Aglio e Olio Pasta

 

   Who's ready for a quick, easy, and inexpensive pasta dish?  Me!!! This dish sounds fancier than it really is!  In a nutshell: cook the pasta to package directions, saute minced or grated garlic in olive oil, add red pepper flakes, drain pasta, add to pot with garlic and red pepper.  Toss with fresh parsley and parmesan cheese.  Now that are garden is going strong, I use the parsley from there, but during the winter months, I will buy fresh parsley.  I always keep dried parsley on hand, just in case.  

    I should add feel free to use your favorite cut of pasta!  This dish is extremely versatile that I've made it with angel hair, rigatoni, and orzo.  This would also be great with tortellini.  Super simple and quick meal!!  

    This recipe feeds our family of six as a side with a little leftover.

Ingredients:

• 1 16 oz box of angel hair pasta or your favorite cut of pasta
• 1/2 c olive oil
• 2 cloves of garlic, grated or minced...your preference
• 1/2 tsp red pepper flakes
• 1/4 c fresh parsley, chopped (dried parsley is just fine)
• 1/2 c parmesan cheese

Directions:

1. Cook pasta according to package directions.  Drain.  
2. Add 2 tbsp of olive oil to the pot used to cook the pasta.  Turn to medium heat.  Grate garlic over pot into the oil or add minced garlic.  Saute until slightly brown.  Add red pepper flakes.  Return pasta to the pot.  Add remaining olive oil, parsley, and mix well.  Add parmesan.  Mix again.  Serve!  This pasta is fantastic hot or cold!  

    I usually serve this with chicken, steaks, meatballs, or pork chops. Sometimes I'll add a scrambled egg and a little bacon for a carbonara breakfast.  

Pictured: Aglio e Olio Orzo with Quick and Easy Meatballs in Marinara Sauce

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Homemade Pizza

    I LOVE Homemade Pizza nights.  Yes, it's always fun to get pizza delivered from your favorite pizza place, but nothing beats homemade pizzas when you can cater your pizzas to what your kids like.  When I make our pizzas, I start making the crust in the afternoon.  Don't panic!  It's a very easy pizza dough with only 4 ingredients...YES 4 INGREDIENTS!!!  The link for the dough is included below.  I'm not saying that you can't use flatbread, store bought pizza doughs, or even tortillas for your pizzas, but this dough is so easy to make and cheap, I just make our own.  The dough yields 3 doughs to make three separate pizzas.  If you don't have a reason to make 3, save the dough in the fridge overnight and use to make bread, empanadas, or anything else you can think of for it.

    Now, let's talk about toppings.  What are your favorite toppings?  When we have homemade pizza, we can have up to four pizzas at a time.  Why the madness you ask?  Because everyone has different tastes and I try to make the pizzas they like.  I will often ask for the kids help when making the pizzas and they have fun doing it.  So, what are our toppings?  The old standards of sausage and pepperoni, Hawaiian pizza (ham and pineapple), BBQ chicken, meatlovers, and more.  It could change from one time to the next.  

    I also make it easy on myself and will use jarred pasta sauce.  I usually buy that instead of pizza sauce since it's cheaper and we always have it on hand.  I don't use one brand or variety in particular, but I will say it's usually the Aldi sauce.  If we have it, or if I'm feeling up to it, I'll make an Alfredo sauce to use as a sauce as well.  I've also used pesto. And here I go, blowing your mind again.  When I add cheese to our pizzas, it's cheese that I bought in the block form and shredded in our cuisinart.  I will make my own combination of half sharp cheddar and half mozzarella.  

    Once you make your own pizza, you won't want to go back!  The possibilities are endless.

Ingredients:

• Homemade Pizza Dough by Giada de Laurentiis
• 1 jar of favorite pasta sauce (red sauce or Alfredo sauce)
• Choose one or all...it's up to you!!
• ground sausage
• pepperoni
• sliced ham lunch meat
• 1/2 can of pineapple chunks, cut in half and drained
• 2 chicken breasts, diced
• shredded cheese (regular and/or dairy free)
• olive oil
• your favorite pizza toppings

Directions:

1. Start the dough early in the afternoon.  It will need time to rise.  Once the dough is prepared, if you have pizza stones, put them in the oven as you preheat your oven.  The pizza stones are great when making homemade pizzas.  They give the bottom of the crust a little extra crunch.  Set oven temperature to 400 degrees. 
2. Place sheets of parchment paper on the stones and/or baking sheets.  Carefully transfer dough to stone and/or baking sheets.  Using a fork, poke holes all around the crust to let the air escape.  Drizzle olive oil on the doughs and place in the oven for 8-10 minutes.
3. Prepare the toppings!  In a medium skillet on medium high heat, add 2 tbsp of olive oil.  Brown the sausage.  Once the sausage is cooked, remove from the skillet, set aside.  Add a bit more olive oil, add the chicken.  Brown the chicken and season with salt and pepper.  Set aside.  Drain the pineapple chunks and slice in half.  Set aside.  Slice the ham lunch meat into thin strips, set aside.  Dice or slice any veggies you would like to add to your pizzas.  Set aside.
4. Remove doughs from the oven, top with sauce and your toppings of choice.  Add shredded cheeses.  I make two with dairy free cheese and two with regular cheese.
5. Place pizzas into the oven.  Bake for 10 minutes to melt the cheeses and fully cook the dough.
6. Remove from the oven.  Allow to cool for 5 minutes before cutting.  Use a large knife or pizza cutter for your pizzas!  Enjoy!!!

Dairy Free Pepperoni Pizza

Chicken Pizza with Sliced Ham, Diced Red Onions, Fresh Basil

Half Meatlovers and Half Pepperoni

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Taco Tuesday "Tot"chos

Taco Tuesday "Tot"Chos with Mexican Coleslaw

    Every Tuesday we switch things up for "Taco" Tuesday.  This week I made "Tot"Chos.  We made two versions, one with dairy and the other non-dairy.  They were delicious!!  Nicky helped me assemble the non-dairy version, including making the cheese sauce for his and Emma's "tot"chos.  In this link I will share with you both versions, as they are pretty much identical with the major difference being dairy.

    First, I will make the tater tots according to the package directions.  Cooking them all the way through, even a little longer, will help to avoid them getting too soggy.  Don't despair, some will still get soggy from the meat and the cheese, but not as bad.  I brown the ground beef and add the seasonings.  Easy enough.  In our family, a 3 lb. log from Aldi is our go-to when making anything with ground beef.  When we have burgers though, two logs are needed.  I will use the beef for making taco meat, sloppy joes, meatloaf, burgers, meatballs, and more!  In this case, it was the taco meat.  

    Seasoning the beef with a taco seasoning blend is easy!  I shy away from using the packets because I like to control the salt.  Don't get me wrong, I definitely don't skimp on the salt, but it's hard to gauge the amount when using a prepackaged blend.  Having chili powder, cumin, paprika, onion and garlic powder are staples in our house.  We I also have an old jar of Wahoo! Chili from Pampered Chef that I'm trying to use up, so I use a little bit of that once in awhile.  I hate to waste things, that's why I also do my best to reinvent leftovers.  

    Next, after the meat is cooked and seasoned and the tater tots are ready, I spread the cheese sauce on the tater tots, followed by the meat, then top with another layer of cheese!!  Shredded cheese this time!  When making the non-dairy version, we make a cheese sauce with oat milk and non-dairy shredded cheese.  It gets thick, so no needed to thicken at all.  It will need to be seasoned with salt and pepper.  The dairy cheese sauce has milk, Velveeta chunks, shredded cheese, and salt and pepper.  Sure, it's easy to open a jar and pour, but we prefer it homemade.

    Finally, put your pan/s in the oven at 400 degrees for 15 minutes.  Everything will get bubbly and gooey.  DELICIOUS!!  Before serving, I will top the "tot"chos with shredded lettuce, tomatoes, green onions, and cilantro.  We have guacamole and our cream on the side.  Feel free to top with your favorite taco or nacho toppings.

This recipe serves 6.

Ingredients: (with dairy)

• 2 tbsp olive oil
• 3 lb. ground beef
• 1/2 yellow onion, diced
• 3 tsp each of chili powder, paprika, cumin, garlic powder
• 1 8oz can tomato sauce
• 1 15 oz can diced tomatoes
• salt and pepper
• 2 pkgs tater tots
• 1/2 brick of prepared soft cheese (I use the Clancy's brand from Aldi)
• 1 c. milk
• 2 c. shredded cheese: mix of cheddar and mozzarella
• cornstarch slurry (if needed to thicken sauce)
• shredded lettuce, diced tomatoes, cilantro, green onions

Ingredients: (NON-dairy)

Replace all dairy products with the following:

• 1 c. oat milk
• 1 c. non-dairy shredded cheese: mix of cheddar and mozzarella

Directions:

1. Preheat the oven to 425 degrees.  Cook the tater tots according to package directions and your oven.  Leave the tots in the oven for 5 extra minutes to continue to cook and get crispy.
2. Preheat large skillet with oil.  Add ground beef.  Break into small pieces and season with spices, salt and pepper.  Drain.  In any remaining oil/grease in the skillet, saute the onions.  Once onions are translucent, add the meat back to the pan with tomatoes and sauce.  If the mixture becomes too thick as it's cooking, add 1/2 c. water to thin it out.  Continue to stir and allow to simmer for 5-10 minutes.
3. As the meat is cooking prepare the cheese sauce.
1. Dairy version: Add milk to a medium size pot.  Bring milk to a low boil. Keep your heat low so as not to scald the milk.  It could brown at the bottom of your pan.  Once the milk is at a low boil, add the prepared cheese in large chunks.  This will help it melt more evenly.  Stir constantly to avoid sticking.  Once all of the cheese is melted, slowly add 1 cup of the shredded cheeses.  Stir well to combine.  Don't leave the sauce unattended or it will burn.  Season with salt and pepper.  When the shredded cheese has melted, if the consistency of the sauce is too thin, make a cornstarch slurry of equal parts of cornstarch and water.  Whisk into the sauce to combine.  Remove from heat.
2. Non-dairy version: Add oat milk to a medium size pot.  Bring milk to a low boil. Keep your heat low so as not to scald the oat milk.  It could brown at the bottom of your pan.  Once the oat milk is at a low boil, add 1 cup of the non-dairy cheeses.  Stir constantly to avoid sticking.  It will take some time for all of the cheese to melt.  It doesn't melt as quickly as regular cheese.  Don't leave the sauce unattended or it will burn.  Season with salt and pepper.  Remove from heat.
4. Time to layer!  Remove the tater tots from the oven.  Reduce the oven temperature to 400.  Coat the tater tots with the cheese sauce.  Top with the taco meat.  Layer on the remaining shredded cheeses.  Place in the oven for 15 minutes, or until the cheese sauce is bubbling and the shredded cheese is melted.  FYI: If you are making the non-dairy version, the shredded cheese won't fully melt.
5. Remove the "tot"chos from the oven.  Add your favorite nacho toppings!  We add shredded lettuce, diced tomatoes, diced green onions, and chopped cilantro.  Sour cream, guacamole, and pickled jalapeños are on the side for anyone to add to their own plates.  ENJOY!

NON-DAIRY VERSION OF "TOT"CHOS

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Mexican Coleslaw

Mexican Coleslaw

    Tonight with our dinner we had one of our family favorites as a side dish for "Taco Tuesday," Mexican Coleslaw!  When I make this, I base it after my typical coleslaw recipe, just add a few different ingredients and alter the dressing.  Because we have dairy allergies in our home, I make my dressing with a mayo base.  This helps to make it more creamy.  We are not huge fans of a mostly vinegar based slaw.

    This recipe can most definitely be made in advance.  I'd actually recommend it so the flavors can come together and "chill" in the fridge for a little while before serving.  In my humble opinion, room temperature slaw doesn't taste as good as "cold"slaw...haha..."cold"slaw.  Sorry, bad joke.  

    We've had this recipe with tacos, enchiladas, nachos, and other meals with our "Taco" Tuesday theme.  This is a great dish to bring to a party or BBQ, or just for a weekly dinner.

This recipe serves 6 with a little leftover.

Ingredients:

• 1 bag of coleslaw
• 1 jalapeño, remove seeds, diced
• 3 green onions, diced
• 1 c. frozen corn, defrosted
• 1 c. mayo
• 1/2 c. olive oil
• 1 lime, zest and juice
• 1 tsp. paprika
• 1 tsp. chili powder
• 1 tsp. onion powder
• 1/8 c. chopped cilantro
• salt and pepper

Directions:

1. Combine last 8 ingredients in a small bowl.  Whisk together.
2. Add first 4 ingredients into a large bowl.  Add dressing.  Mix well.
3. Refrigerate for up to 4 hours.  Serve with your favorite burger, tacos, nachos, burritos, or more!  Enjoy!!

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Easy Orange Chicken

Easy Orange Chicken with Chicken Fried Rice and Homemade Egg Rolls

    Sure it's extremely quick and easy to open a bag of frozen orange chicken or order it for takeout, but there is something rewarding about making it at home.  Because we are a big family, I usually buy the large family size packages of chicken breasts from Aldi.  Each package typically contains 4 large or 5 medium size chicken breasts.  When making a meal like Orange Chicken with Chicken Fried Rice, I will use the entire package of chicken, but the good thing is that I get two meals or dishes out of it!  

    I will warn you that this recipe can get time consuming, but make it in stages.  This will definitely help.  I will cut the chicken into 1 inch chunks the night before.  Put them in a large freezer bag or air tight container and store in the fridge.  In the morning or early afternoon, I will make the coating for the chicken.  Combine the chicken and allow it to sit in the coating in the fridge.  Then about an hour or so before dinner, I will start to fry the chicken.  I have the oven on a lower temperature to keep the chicken warm after frying it.  

  

    Yes, you can definitely make the orange sauce from scratch, but after making the chicken, I get a little lazy and open two jars of orange sauce and heat it.  😃  We serve the chicken and sauce separately.  Everyone can add the amount of sauce they would like and this makes it easier to store leftovers so the chicken doesn't get soggy in the sauce.  Serve with plain white rice, brown rice, or fried rice.  Our preference...fried rice.

This recipe will serve 6 to 8 with leftovers.

Ingredients:

• 2 to 3 large boneless, skinless chicken breasts, cut into 1 inch chunks
• 3/4 c. corn starch
• 1/4 c. flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• salt and pepper
• 2/3 c. water
• oil for frying
• 2 bottles of Orange Chicken Sauce

Directions:

1. Cut chicken into 1 inch or bite size pieces.  Feel free to do this ahead of time.
2. Whisk together corn starch, flour, baking powder, baking soda, salt and pepper.  Add water slowly to combine.
3. Add chicken to the flour mixture.  Coat chicken on all sides.  You can prepare in advance, and can place in the fridge for up to 4 hours.
4. When ready to fry, heat 1/2 inch of oil in a large skillet.  Preheat the oven to 300 degrees.  Prepare a pan to put chicken after it's fried.  Cover a baking sheet with foil.  Place a cooling rack on the foil covered baking sheet.  This will allow excess oil to drain after frying.  After each batch of chicken is fried, place it on the cooling rack and put in the oven to keep warm.  
5. To test the oil if it's ready, dip the end of a wooden spoon into the oil.  If bubbles form around the spoon, the oil is ready.
6. Add chicken pieces one at a time to the hot oil.  Be sure not to crowd the skillet.  This will reduce the oil temperature and cause the chicken to stick together.  The chicken will cook quickly in the hot oil.  Flip once to brown both sides of the chicken.  Remove to cooling rack and season with salt.  Place the chicken in the oven and start to fry the next batch.  Continue this process until you are finished.
7. While the chicken is staying warm in the oven, heat the Orange Chicken sauce in a separate pot.
8. Serve with white or brown rice or fried rice.  You may choose to combine both the chicken and the sauce, but we prefer to serve them separately.  ENJOY!!

NOTE: If you keep the chicken and sauce separate when serving, keep them separate for leftovers.  The chicken will not get soggy.

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Chicken Fried Rice

Chicken Fried Rice with Orange Chicken and Turkey Egg Rolls

    It's nice to know that my kids prefer my Orange Chicken, Chicken Fried Rice and Egg Rolls to Chinese takeout.  It's a rewarding experience for me to make this for my family because I know they really enjoy it.  This Chicken Fried Rice is extremely quick and easy to make, and what I like best about making it at home, I get to control the salt.  Also, not everyone in our family likes eggs, so I scramble up the eggs separately.  Those who like eggs may add it to his or her individual plate.

    I often use fried rice as a way to incorporate veggies that we have on-hand, something I can use up from the freezer or fridge.  I've used carrots, onions, corn, broccoli, and peas.  The recipe pictured above includes carrots, onions, corn, and broccoli.  Cauliflower or mixed veggies would also be good in this dish.

This recipe serves 6 - 8.

Ingredients:

• 2 tbsp sesame oil, you may also use olive oil
• 1 clove of garlic, grated
• 1 small onion, diced
• 3/4 c. baby carrots, diced
• 2 chicken breasts, diced into small pieces
• 3 tbsp soy sauce
• 1 c. frozen corn or peas, for this recipe I used leftover corn from the cob
• 1 pkg. chopped frozen broccoli
• 2 eggs, scrambled
• 2 green onions, diced for garnish
• salt and pepper

Directions:

1. Heat sesame oil in a large skillet or wok.  Add grated garlic, onions and carrots.  Saute for 5 minutes.  Veggies will brown a little.  Season lightly with salt and pepper.
2. Add chicken.  Saute for 10 minutes on medium high heat.  Stir frequently.  Add soy sauce.  Stir to combine.
3. Add broccoli, corn or peas.  Combine.  Adjust seasonings, adding more soy sauce if needed.  Turn down the heat to low.  Allow to cook for another 5 minutes to finished cooking the broccoli.
4. Scramble eggs in a separate skillet. If your family likes eggs, feel free to add eggs to your fried rice.  We serve ours separately.
5. Before serving, sprinkle green onions on top of the fried rice.  Serve and ENJOY!

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Slow Cooker Sloppy Joes

Slow Cooker Sloppy Joes

    For our son's 11th birthday this year, we gave him the opportunity to pick what he wanted to eat.  Normally we would take the kids out to dinner on their birthday at a restaurant of their choice, but this year is a bit different, so we make the best of it!  When asked, Matthew picked my Sloppy Joes with coleslaw without hesitation.  Sloppy Joes it is!  I like to make Sloppy Joes in the slow cooker to save some time, and this time, since we were having the Sloppy Joes for lunch, I decided to set them to cook overnight.  One important tip: when you are making Sloppy Joes or taco meat in your slow cooker, it helps to brown the meat a bit.  This will give the meat more flavor, but depending on the type of meat, you may need to drain it before setting your slow cooker.  If you have a slow cooker with the capability of browning, GREAT!  Just be sure to drain the meat.  If you don't, you will need to brown the meat in a separate skillet first, and then transfer it to the slow cooker

    We like to serve Sloppy Joes with coleslaw and fries, chips or tater tots.  A simple creamy pasta salad would also serve as a nice compliment to the Sloppy Joes.

This recipe will yield 6 - 8 servings.

Ingredients:

• 2 tbsp olive oil
• 3 lbs ground beef
• 1 small onion, diced
• 1 sweet pepper: green, red, yellow or orange; diced
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp ground mustard (yellow mustard will work too)
• 1/2 c. BBQ sauce
• 3/4 c. ketchup
• 1 8 oz. can tomato sauce
• 1 4 oz can tomato paste
• 1 c. water, may not use all of it
• salt and pepper

Directions:

1. Heat oil in either slow cooker (one that has browning setting) or in a large skillet.  Add onion and peppers.  After 2-3 minutes, add ground beef.  Break up into small chunks.  Season with garlic powder, paprika, salt and pepper.  Brown the meat, but no need to cook all of the way through.  Once most of the meat is browned, drain the pan/slow cooker.
2. Return the meat, onions, and peppers back to the slow cooker.  Add remaining ingredients with 1/2 of the water.  Stir well to combine.  Set the slow cooker for 6 to 8 hours on low, 3 to 4 hours on high.  Stir periodically while cooking.  If the Sloppy Joes get too thick, add a little more water.
3. Stir before serving.  Serve on hamburger buns with your favorite coleslaw, pasta salad, chips, or fries.  Top the Sloppy Joes with your favorite toppings!  ENJOY!!

NOTE: This recipe reheats easily for leftovers! 

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Dairy Free Mac and Cheese

    Looking at this picture, I bet you never would have guessed that this is dairy free mac and cheese, but it is!  How does this look just like the real thing you ask?  I'm just about to tell you.  My secret to making it super creamy is oat milk.  Yes, oat milk!  We have found that it has a much better taste with cooking than soy milk.  With Emma's dairy allergy we are always making things dairy free or having the same dishes, one with dairy, the other dairy free.  We have tried both soy and oat milks in cooking, and soy tends to be better with breakfast items, especially the vanilla flavor.  Since oat milk is thicker to begin with, it makes "creamy" dishes the consistency of having real dairy in them.  I honestly can't remember the last time we've used soy milk.  Almond milk is out for us because Emma has a nut allergy too, and coconut milk is good for certain meals, but NOT mac and cheese.  

    To make this sauce, I begin with a roux of flour and butter.  The butter is dairy free.  We buy an oil based butter, whichever is on sale.  Since we usually shop at Aldi, they are generally cheaper than most stores.  After my flour cooks down a bit, I whisk in the oat milk.  Once that has started a low boil, I will add an assortment of dairy free cheese.  We have provolone and cheddar on hand, both the slices and shredded.  Yes, they are costly, but definitely worth if for my kids to enjoy foods that normally have dairy.  

    Don't worry!  I also have a dairy version of the mac and cheese on the blog for you, which is EXTREMELY easy!!!  Even easier than this dairy free version.  I'm sure you love cooking recipes without many steps, don't you?

Ingredients:

• 1 lb elbow macaroni noodles
• 2 tbsp of non-dairy butter
• 2 tbsp flour
• 1 1/2-2 c. of oat milk
• 1 c. shredded cheddar cheese
• 2 slices each of dairy free provolone and cheddar cheeses
• salt and pepper

Directions:

• Heat a large pot with 4 c. water.  Bring water to a boil.  Season with salt.  Once the water boils, drop the pasta and cook until al dente, just shy of the time on the box.  Drain.  You don't want to cook your pasta all the way through because you will be warming it in the cheese sauce.  It will continue to cook in the sauce.
• In a medium skillet, melt the non-dairy butter.  Once melted, add flour.  Whisk together and allow flour to cook out a bit.  It will become slightly brown.  
• Whisk in the oat milk.  Continue to whisk to mix in all of the bits of flour and butter.  Season with salt and pepper.
• Once the milk has come to a low boil and all of the bits are combined, add the cheeses.  Stir until well combined.
• Add pasta to the sauce.  Stir to combine.  Adjust any seasonings.

You are ready to serve and ENJOY!!!

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