Thursday, April 16, 2015

Pennsylvania Dutch Chicken Corn Soup

From: Joy of Cooking: All About Soups and Stews

6 cups water, or 3 cups water and 3 cups chicken stock
1 1/2 - 2 lbs chicken parts, cut into serving pieces
1 tsp salt
1/8 tsp ground black pepper
1 3/4 cups short, wide egg noodles
1 cup fresh or frozen corn kernels
1 hard-boiled egg, chopped
1 1/2 Tbsp chopped fresh parsley

Bring the water, chicken, salt and pepper to a boil in a soup pot. Skim the impurities from the surface. Reduce the heat and simmer, covered, until the chicken is well cooked, about an hour. Remove the chicken, discard the skin and bones, shred the meat, and set aside. Bring the stock to a boil. Stir in the egg noodles and corn. Cook, stirring occasionally, until the noodles are tender but firm. Stir in the shredded chicken along with the chopped egg and parsley. Ladle into warmed bowls. 

Thumbs up! This was a great, hearty, filling soup. I have made this a couple of times now and it is always a big hit! 

Tuesday, April 14, 2015

Chicken Honey Stir-Fry

From: An old index card

1 lb chicken breast
3/4 cup orange juice
1/3 cup honey
3 Tbsp soy sauce
1 Tbsp cornstarch
1/4 tsp ginger
2 Tbsp vegetable oil
2 carrots, some broccoli
hot rice

Cut chicken into thin strips. In a small bowl, mix orange juice, honey, soy sauce, cornstarch and ginger. Heat oil over medium heat in skillet. Add vegetables and cook for 3 minutes. Remove vegetables. Add a little more oil if necessary. Add meat and cook until it's not pink anymore. Add the vegetables and the sauce mixture. Cook until thick. Serve over rice.

Thumbs up! Yes, I ate the entire recipe by myself. No shame. This was totally delicious. The only change I made was I used one tablespoon of soy sauce instead of three. Sometimes I feel soy sauce is overwhelming. This was a really fast recipe that was filling and delicious. I will definitely be making this again. 

Friday, April 3, 2015

Italian-Style Beef and Pepperoni Soup

From: Southern Living

1 lb ground beef
1 cup sliced pepperoni
Cooking spray
1 cup sliced fresh mushrooms
1 green bell pepper, seeded and chopped
1 bunch green onions, chopped
2 garlic cloves, minced
1 tsp olive oil
2 Tbsp tomato paste
1 28-oz can crushed tomatoes
4 cups chicken broth
1 tsp dried basil
1 tsp dried oregano
1 tsp pepper

Cook ground beef and pepperoni in a Dutch oven coated with cooking spray over medium-high heat 8 minutes or until beef crumbles and is no longer pink. Rinse and drain.

Saute mushrooms and next 3 ingredients in hot oil in Dutch oven 5 minutes. Stir in beef mixture, tomato paste, and next 5 ingredients. Bring to a boil; reduce heat, and simmer 30 minutes. If desired, garnish and serve with parmesan cheese.


Thumbs up! I ended up having to leave out the mushrooms, onions and bell peppers because I didn't have them on hand, and it was still a really delicious soup! I will absolutely make this again. It had a great flavor, so I imagine it would be even better with the missing veggies added!

Thursday, March 12, 2015

Banana Egg Protein Pancakes

From: Undressed Skeleton

1 Scoop Vanilla Whey Protein
1 Extra Ripe Large Banana
2 Egg Whites
1 Egg
1 Tsp Dark Chocolate Chunks

Mash banana. Stir in protein powder and chocolate chunks. Mix together. Add eggs and mix. Cook!

I loved these. They tasted like regular pancakes, but they are packed with protein. I'm not a big fan of bananas but for some reason I love banana pancakes. I'll definitely be making these again in the future!

Baked Chicken Honey

From: Blisstree

Thighs, drumsticks, wings from 1 3-4 lb. chicken
1/2 cup soy sauce
the juice of 1 lime
1/4 cup honey
1 tablespoon brown sugar
3 tablespoons minced garlic
freshly ground black pepper to taste
salt, optional

Marinate chicken pieces in the rest of the ingredients, except for the salt, for 4 hours or overnight, turning occasionally to redistribute. Drain chicken from marinade and transfer to greased baking sheet. Bake at 350 degrees for 30 minutes, turning once, or just until cooked through and juices run clear. While chicken is baking, cook marinade in a small saucepan, until thickened. Adjust seasoning with salt and pepper if necessary. When chicken is done, dip each piece into the cooked marinade and return to baking sheet. Broil 2 minutes or until just golden. Serve hot with the sauce over steamed rice.

Thumbs up! I love trying new chicken recipes. I love recipes that involve ingredients I already have on hand, so I can decide to make them last minute! This is a yummy, quick-cooking recipe that I'll definitely make again in the future.

Seared Scallops in White Wine Butter Sauce

From: PopSugar

5-6 large scallops
Cooking spray
1/3 cup white wine
1 tablespoon minced white onion
3 tablespoons chilled butter
1 1/2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh green onion
Salt and pepper, to taste

Place a skillet over medium-high heat until thoroughly heated. Coat scallops with cooking spray, and then salt and pepper right before placing on skillet. Carefully place scallops in hot skillet. Sear 3-5 minutes or until browned, flip sides, and cook another 2-3 minutes. Remove scallops from pan, and keep them warm in an oven at 150-175ºF.

In same pan, add wine to deglaze the pan, or use a wooden spoon to scrape the brown bits from the pan. Add onion, and bring wine to a boil. Boil for 5 minutes or until liquid reduces to 2 tablespoons. Over low heat, whisk in butter cubes, 1 tablespoon at a time, until fully incorporated. Stir in parsley and green onion. Salt and pepper to taste. Serve scallops with sauce.

Thumbs up! I actually buy my scallops from the Dollar Tree, of all places. They are $1 for 4 ounces, which is much cheaper than at the grocery store. Scallops are very high in protein and they're delicious, so this is a great recipe for when I just need a snack or small appetizer for myself. 

Saturday, February 21, 2015

Tilapia Pasta

From: Better Homes and Gardens magazine

8 oz dried linguine
12 oz fresh or frzoen tilapia fillets, thawed if frozen
2 Tbsp olive oil
1 large onion, finely chopped
1 fennel bulb, trimmed, cored and chopped
6 cloves garlic, minded
1 Tbsp capers
1 tsp dried Italian seasoning
1 14-oz can diced tomatoes (undrained)
1 8-oz can tomato sauce
1 Tbsp snipped fresh Italian parsley

Cook pasta according to package directions. Drain, reserving 1/4 cup cooking water. Set pasta and water aside.

Season fish with 1/8 tsp salt and pepper. In a large skillet heat one tablespoon oil over medium-high heat. Add tilapia, cook about 6 minutes or until fish flakes easily with a fork. Remove; set aside.

Add remaining oil to skillet. Add onion and fennel. Cook and stir 5 minutes or until tender. Stir in garlic, capers, and Italian seasoning; cook and stir 1 minute more. Stir in undrained tomatoes, tomato sauce and reserved pasta water. Bring to boiling. Boil gently, uncovered, 8 minutes, stirring occasionally. Remove from heat.

Stir in pasta and fish, breaking up fish slightly. Sprinkle with parsley.

Thumbs up! I actually love tilapia because it doesn't have that "fishy" flavor that so many fish have. I also love pasta and pasta sauce, so I knew this was going to be a winner. I left out the fennel and capers and it still had a great flavor.