So far, this has been my favorite recipe from Blue Apron. Original recipe found HERE.
- Prepare the ingredients: Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut the mushrooms into bite-sized pieces. Remove and discard the collard green stems; thinly slice the leaves. Peel and mince the garlic and ginger. Cut off and discard the root end of the scallion; thinly slice on an angle, separating the white bottom and green top. Cut off and discard the stems and root end of the fennel; small dice.
- Cook the chicken: Pat the chicken dry with paper towels; season with salt, pepper and the five-spice powder on both sides. In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side, or until browned and cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan, and loosely cover with aluminum foil.
- Start the broth: Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Season with salt and pepper. Add the collard greens and ¾ cup of water (be careful, as the water may splatter). Cook, stirring occasionally and scraping up any fond, 8 to 10 minutes, or until the collard greens have wilted and the water has cooked off.
- Cook & dress the noodles: While the vegetables cook, add the noodles to the pot of boiling water and cook, stirring gently to separate, 8 to 10 minutes, or until tender. Drain thoroughly and rinse under warm water for 30 seconds to 1 minute to prevent sticking. Return to the pot. Off the heat, add the sesame oil and toss to coat; season with salt and pepper to taste. Divide the dressed noodles between 2 bowls.
- Finish the broth & plate your dish: Add the garlic, ginger, white bottom of the scallion and fennel to the pan; season with salt and pepper. (If the pan seems dry, add 2 teaspoons of olive oil.) Cook, stirring occasionally, 2 to 4 minutes, or until softened. Add the hoisin sauce, soy sauce and 1½ cups of water. Cook, stirring occasionally, 6 to 8 minutes, or until the liquid has reduced in volume by about half; season with salt and pepper to taste. Divide between the bowls of dressed noodles. Slice the cooked chicken; divide between the bowls and top with spoonfuls of the broth. Garnish with the green top of the scallion. Enjoy!
A 1970s classic from my mom’s Betty Crocker recipe box she mailed away for in high school and has been cooking from since. This is one of her favorites.
- 16 oz egg noodles, uncooked
- 1/2 cup onion, chopped
- 2 tbsp butter
- 3 cans cream of mushroom soup
- 1 can (4 oz) pimentos, diced
- 1 can (4 oz) chopped green chilis
- 3-4 cups cooked chicken, chopped
- 8-12 oz shredded cheese (cheddar, monterey jack, etc.)
Heat oven to 350 degrees. Cook noodles according to package instructions. Drain and set aside.
In a large skillet, melt butter and cook onion until translucent. Stir in soup, pimento, and chili pepper.
In a greased 3 quart casserole dish, layer half the noodles and half the chicken; season with salt and pepper. Top with half the soup mixture and half the cheese. Repeat layers.
Bake, uncovered, about 45 minutes.
I love this delicious and interesting take on tuna salad. I’ve usually got the ingredients lying around my house, and it’s great to whip up for a last minute lunch. Or, throw a little chopped parsley on top, and it’s elegant enough to be served as a dip or atop crostini at a party! Recipe doubles easily.
- 1 (7 ounce) can tuna, drained
- 3 Tbsp mayonnaise
- 1 Tbsp Parmesan cheese, shredded/grated
- 1 Tbsp sweet pickle relish
- 2 Tbsp onion, minced
- 1/4 tsp curry powder (or a little more)
- 1 tsp fresh dill (may substitute dried)
- 1 pinch garlic powder
- Salt & Pepper to taste
- Parsley, for garnish
Stir everything together (except the parsley), and refrigerate until ready to use. Garnish with fresh parsley before serving as a dip, on crackers, in cucumber boats, on a sandwich, on crostini, in lettuce cups, on an avocado half…
Another hearty, delicious, old-school casserole to fill your belly.
- 5 cups cooked chicken, chopped or shredded (about 1 whole chicken)
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 1 tbsp poppy seeds (plush more for sprinkling on top)
- 1/2 tsp celery salt
- 1 1/2 cups crushed buttery round crackers
- 1/4 cup butter, melted
Preheat the oven to 350 degrees F.
In a bowl, mix together the chicken, soup, sour cream, celery salt, and poppy seeds. Pour into a greased 9×13 inch baking dish.
Stir/toss together the melted butter and crushed crackers. Sprinkle on top of the chicken mixture. Sprinkle a few more poppy seeds on top.
Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly.
Serve with rice.
A delicious and easy casserole to warm you on those cold winter days!
- 1 (16 ounce) package linguine pasta
- 1/2 cup butter
- 1 carton mushrooms, sliced
- 1 onion, chopped fine
- 1 bell pepper (any color), chopped fine
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 2 cups chicken broth
- 2 cups shredded sharp Cheddar cheese
- 1/2 cup dry white wine
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 tsp red pepper flakes (optional)
- 4 cups chopped cooked turkey (or chicken) – (about 1 whole chicken)
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko
- Paprika to taste
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain and set aside.
- Preheat oven to 375 degrees F (190 degrees C).
- Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms, onion and bell pepper and saute until tender. Stir in cream of mushroom soup and chicken broth; cook, stirring, until heated through. Stir in pasta, Cheddar cheese, wine, Worcestershire sauce, salt, pepper, red pepper flakes, and chicken. Mix well and transfer mixture to a lightly greased 11×14 inch baking dish. Sprinkle with Parmesan cheese, panko, and paprika.
- Bake in the preheated oven for 25 to 35 minutes, or until heated through.
Note: Freezes beautifully! Freeze before baking, thaw in the fridge 24 hours, and bake as normal.
A 1960s Southern classic…
- 1 1/2 cups chicken stock
- 2 Tbsp olive oil
- 1 sweet onion, chopped
- 2 garlic cloves, minced
- 1 cup rice, any variety
- 1/2 tsp curry powder
- 12 green olives, sliced
- 12 ounces marinated artichoke hearts, quartered (reserve liquid)
- 1 celery stalk, thinly sliced
- 1 handful baby spinach (optional)
- Salt & Pepper
Bring stock to a simmer. Meanwhile, heat oil in a saucepan over medium heat. Add onion and garlic. Cook until onion is translucent. Add rice and curry powder. Season with salt and pepper. Cook, stirring, 1 minute.
Raise heat, and add the stock. Stir 30 seconds. Bring to a boil, then reduce heat to low, and cover. Cook 20 minutes.
Combine olives, artichoke hearts, and celery in a large bowl. Add rice, and toss. Add 1 tablespoon reserved artichoke liquid, and toss. Add baby spinach, and toss (optional).
Salad can be refrigerated and served cold, warm, or at room temperature.
*Tip: add cooked, chopped chicken or cooked shrimp to make it a complete meal! Also, sprinkle with Parmesan cheese before serving to make it extra delicious!
- 1 lb ground beef (or venison)
- 1 egg
- 1 container crumbled feta
- 1 tbsp fresh rosemary, chopped
- 2 cloves garlic, minced
- 1 scallion, chopped
- 1/2 tsp cumin
- Salt and Pepper
Combine all burger ingredients thoroughly, and shape into patties (making sure to make a small indentation in the middle of each so that they don’t turn into baseballs). Grill over medium-high heat until they are done to your preferred level (don’t you dare press down on teh burgers and squeeze out all the juices!). Serve on toasted buns with lettuce, sauteed mushrooms, pickles, cucumbers, picked onions, and condiments. Yum!
Optional: Sauteed mushrooms – sautee mushrooms in a buttered skillet until browned. Season with salt and pepper and a splash of white wine. Cook wine off, and serve on top of the burgers.
It is soooo unbelievably easy!
Recipe adapted from THIS recipe from The Pioneer Woman.
FOR THE CRUST (MAKES TWO CRUSTS):
- 1 teaspoon Active Dry Or Instant Yeast
- 4 cups All-purpose Flour
- 1 teaspoon Kosher Salt
- 1/3 cup Extra Virgin Olive Oil
FOR THE PIZZA:
- 1 cup tomato or marinara sauce
- 2 cups mozzarella cheese, shredded
- Assorted toppings (basil, pepperoni, mushrooms, olives, spinach… whatever!)
To make the crust:
Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined. (You can also do this by hand.)
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. ***It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
To make the pizza:
Preheat oven to 500 degrees.
Drizzle a little olive oil on a large baking sheet or skillet and use fingers to coat thoroughly. Remove about half of the pizza dough from the bowl. Stretch pizza dough, pressing with fingers to form. Dough should be very thin.
Spread tomato sauce on dough – not too much or it’ll be soggy! Top with cheese and desired toppings.
Bake on a lower rack in the preheated oven for about 12 minutes. Move to a higher rack and broil for a few minutes at the end to char the crust and bubble the cheese. Cool slightly, slice, and serve!
You know I love a good casserole… and this is just a Mexican casserole, basically! So delicious and easy (and pretty!). Also freezes beautifully. Enjoy!
- 1 package of 8 large flour (or corn) tortillas
- 1 lb (approx) skirt steak, flank steak, or similar
- 2 tbsp vegetable oil
- 4 tbsp seasoning (you can use any combo you like: premixed taco seasoning, chili seasoning, chipotle seasoning, chili powder, cumin, oregano, etc…)
- Salt & Pepper
- 2 cans (10 oz each) red/rojo enchilada sauce
- 1 can chopped green chilis
- 1 small onion, diced
- 1 1/2 cups monterey jack cheese, shredded
- Chopped cilantro, for garnish
- Optional: sour cream, guacamole, shredded lettuce, pickled onions
Heat a large skillet over high heat. Pat the steak dry, drizzle with a SMALL amount of oil, and season liberally with seasoning combo and s&p (make sure your mix doesn’t already have salt in it). Place steaks in the dry skillet and cook until meat is at desired level of done-ness, but making sure to get a good sear on the outside. For medium rare, cook 2-3 minutes per side over high heat. Do not crowd the pan! Cook steak in batches if necessary. (You can also cook your steaks on the grill – yum!)
Remove steaks to a cutting board to cool, then slice thinly.
Now it’s time to assemble the enchiladas! Preheat your oven to 375 degrees. Set all of your ingredients out around you (mise en place) so that you don’t forget anything.
Lightly spray a 9×13 casserole dish with oil. Pour 1 can of enchilada sauce into the bottom of the pan and spread it out evenly.
Here’s how you assemble an enchilada: Place 1/8 of the steak on a tortilla, top with 1/8 of the chopped chilis and 1/8 of the chopped onion. Roll up like you would a burrito (great instructions HERE). Place in the pan, seam side down. Repeat with the remaining 7 enchiladas.
Top enchiladas with remaining can of enchilada sauce and sprinkle with cheese. Bake in the preheated oven for 20-30 minutes, or until bubbly and cheese has melted. Garnish with cilantro and serve with accompaniments!