Chocolate Soothie for Scot

One cup of milk 

One banana 

Two scoops of protein powder 

Dollop of peanut butter 

Two scoops of ice 

Blend

Chow Down on Chow Mein

 

CHOW MEIN       https://www.sixsistersstuff.com/recipe/chow-mein-recipe

SAUCE

5 Tbsp hoisin sauce

½ cup soy sauce

2 Tbsp sesame oil

¼ cup sweet chili sauce

1 Tbsp rice wine vinegar

1 tsp ground ginger

1 Tbsp cornstarch

NOODLES:  12 oz chow mein noodles

CHICKEN:

2 Tbsp canola oil

2 chicken breasts, thinly sliced

1/2 tsp salt

VEGGIES:

4 green onions (green/white split)

1 tsp grated ginger

2 tsp minced garlic

4 medium carrots, julienned

8 oz shiitake mushrooms

½ head cabbage, sliced in ribbons

Broccoli, snap peas, red bell peppers

INSTRUCTIONS:

1. MAKE SAUCE. Whisk together hoisin, soy sauce, sesame oil, sweet chili sauce, rice wine vinegar, ginger, and cornstarch and set aside.

2. COOK THE NOODLES. Cook noodles per package instructions. Set aside.

3. BROWN CHICKEN. Heat 1 Tbsp canola oil over medium heat in large skillet. Add chicken & salt. Sauté until browned. Set aside chicken.

4. SAUTÉ VEGGIES. Return pan to heat & add 1 Tbsp canola oil. Add whites of scallions, ginger & garlic. Continue to sauté. Add carrots & mushrooms. Sauté until browned. Add cabbage & sauté until slightly softened.

5. PUT IT ALL TOGETHER. Stir sauce into veggies, chicken, & cooked noodles. Sauté until chicken is cooked through & sauce coats all ingredients.

6. SERVE. Serve warm garnished with the green parts of the scallions.

Chicken Burrito Bowls (Chipotle Copycat)

Ingredients for the Chicken:

• 2 boneless, skinless chicken breasts
• 2 TBLSP extra virgin olive oil
• 1 tsp ground paprika
• 1 tsp ground cumin
• ½ tsp ground chili pepper
• ½ tsp kosher salt
• ½ tsp ground black pepper

Ingredients for the Burrito Bowls:

• 1 cup dry white rice
• 2 cups chopped romaine lettuce
• 1 cup canned corn drained and rinsed
• 1 cup canned black beans drained and rinsed
• 1 avocado sliced
• ¼ cup sour cream 
• ¼ cup freshly shredded cheddar cheese

Ingredients for the Salsa:

• 1 TBLSP chopped fresh cilantro
• ½ tomato chopped
• ½ onion chopped
• 2 TBLSP white vinegar
• 4 TBLSP lime juice (from 2 limes)
• ⅛ tsp kosher salt

Classic Chipotle-style fajita vegetables

• slice bell peppers (red, yellow, or green) 
• and red onions into thin strips. 
• Toss them with 1 TBLSP of oil, 
• 1/2 tsp of dried Mexican oregano, 
• and salt. 
• Grill over medium-high heat 
• for about 7 minutes until slightly softened with a slight char, but still tender-crisp.

Instructions for the Chicken:

• Cut the chicken breast into bite-sized pieces, and add them to a medium-sized bowl.
• 2 boneless, skinless chicken breasts
• Add the olive oil, paprika, cumin, ground chili pepper, salt, and black pepper. Mix well until chicken is coated with spices and oil.
• 2 TBLSP extra virgin olive oil,1 tsp ground paprika,1 tsp ground cumin,½ tsp ground chili pepper,½ tsp kosher salt,½ tsp ground black pepper
• Heat a nonstick pan over medium heat, add the seasoned chicken, and cook for 7-8 minutes on each side, until thoroughly cooked. Set aside.

Instructions for the Burrito Bowls:

• Cook the rice according to package instructions.
• 1 cup dry white rice
• To make the salsa, add all salsa ingredients to a bowl and mix well until combined.
• 1 tablespoon chopped fresh cilantro,½ tomato,½ onion,2 tablespoons white vinegar,4 tablespoons lime juice,⅛ teaspoon kosher salt
• Evenly divide the chopped lettuce, corn, beans, rice, and cooked chicken into serving bowls.
• 2 cups chopped romaine lettuce,1 cup canned corn,1 cup canned black beans
• Add the salsa, sliced avocado, sour cream, and cheddar cheese on top of the chicken burrito bowls. Enjoy!
• 1 avocado,¼ cup sour cream,¼ cup freshly shredded cheddar cheese

Notes

• If you like your salsa extra smooth, you can pulse all the ingredients in a blender for 10-15 seconds.
• Save time by using rice packets, which only take 90 seconds to cook!
• Make low-carb burrito bowls by replacing the rice with cauliflower rice.
• The ingredients and measurements are simply suggestions.  You can add/swap any ingredients to customize these burrito bowls.
• Storage: Store chicken burrito bowls in airtight containers in the refrigerator for up to 3 days. It’s best to store ingredients separately and assemble fresh.

Source: https://easychickenrecipes.com/copycat-chicken-burrito-bowl/#wprm-recipe-container-2776

Chicken Lettuce Wraps - P.F. Chang's Copycat

 Ingredients

• 1 tbsp sesame oil
• 1 1/4 lb ground chicken
• 1 (8-oz) can water chestnuts, drained and diced
• 3 oz shiitake mushrooms diced (optional, we don't use it)
• 3  scallions/green onions thinly sliced
• 1 head of iceberg lettuce, or bunch of romaine lettuce, separated and washed

Sauce

• 1/4 cup hoisin sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1/2 tbsp sesame oil
• 2 tsp lightly packed fresh grated ginger (optional, we don't use it)
• 3 garlic cloves minced
• 1 shallot diced (optional, we don't use it)

Instructions

• In a small bowl, add all sauce ingredients and whisk together.
• In a large skillet, add 1 tbsp sesame oil and bring to medium high heat. 
• Add in ground chicken and cook and stir until crumbled and browned. 
• Add in water chestnuts and mushrooms.
• Reduce heat to medium. 
• Pour in sauce and stir into ingredients until ingredients are evenly coated in sauce. 
• Cover skillet with lid to cook a few minutes and allow ingredients to absorb sauce. 
• Then assemble your lettuce wraps.

From https://kirbiecravings.com/chicken-lettuce-wraps-meal-prep/#recipe

Asian Rice Bowl with Sausage

 Ingredients:

• 2 cups uncooked rice
• 1 pound ground pork sausage
• 4 cups shredded cabbage (or coleslaw mix)
• 1 cups shredded carrots
• 8 oz. can of water chestnuts (chopped)
• 1/4 cup green onion
• 1 Tablespoon Soy Sauce

Directions:

• Cook rice according to package instructions. Plan time so it will be done at same time as the sausage/cabbage mixture.
• Heat a large skillet over medium heat.
• Add the ground sausage and cook, stirring often to crumble until cooked through. Do not drain.
• Add the shredded cabbage, chopped water chestnuts, shredded carrots, and soy sauce to the skillet.
• Sauté for 3-4 minutes or until cabbage has softened.
• Serve over rice.
• Optional: top with wonton strips and sweet and sour sauce.

Recipe courtesy of Lisa Smith with modifications by Heather Smith. 

Shredded Beef Chili Con Carne

Ingredients:

Roast

• 1kg / 2lb beef chuck roast

• 1 tbsp olive oil

• 0.5 tsp EACH salt and pepper

Flavor Base 

• 2 cloves garlic, minced

• 1 onion, diced

• Half large red bell pepper, diced

• 1/2 can beef broth/stock

Beans and Tomatoes 

• 14oz can of black beans (or red kidney or pinto beans, drained)

• 14oz crushed tomato

• 1/8 cup tomato paste

Chili Spices

• 0.5 tbsp EACH cumin, garlic powder, onion powder, oregano, paprika

• 0.5 tsp salt

• 0.25 tsp black pepper

• 0.5 tsp cayenne pepper (optional, very spicy hot, use only to taste)

Sauce Thickener

• 3 tbsp flour, corn flour or corn starch

• 1/2 can beef broth

Instructions:

Season and Sear Roast

• Heat 1/2 tbsp olive oil in Instant Pot on Sauté. 

• Season beef with a little salt and pepper.

• Sear beef well all over - about 1 1/2 minute on each side, then remove onto a plate.

Sauté Garlic, Onion, and Pepper Flavor Base

• Add 2 cloves minced garlic, 1 diced onion, and 1 diced red pepper 

• Sauté in slow cooker for 2 to 3 minutes.

• Add 1/2 can beef broth, bring to simmer, scraping the bottom of the skillet 

Beans, Tomatoes, and Slow Cook

• In the slow cooker, add 14oz can of black beans, 14oz can of crushed tomatoes, 1/8 cup tomato paste, and Chili Spices. Stir.

• Add beef - it may not be fully submerged.

• Cook on for 8 hours.

Shred Beef and Thicken Sauce

• Remove beef from slow cooker and shred with two forks.

• Mix flour and 1/2 can beef stock, then pour into slow cooker. 

• Add beef, then slow cook for a further 20 minutes to allow sauce to thicken and beef to re-heat.

Serve with corn chips, cornbread, or over rice.

*******Original Instructions*********

Ingredients

BEEF BROWNING

• 1kg / 2lb beef chuck roast (Note 1)
• 1 tbsp olive oil
• 0.5 tsp EACH salt and pepper

FLAVOUR BASE

• 2 cloves garlic , minced
• 1 onions , diced (brown, yellow, white)
• 0.5 large red capsicum/bell pepper , seeds removed and diced
• 1/2 cup beef broth/stock

BEANS & TOMATOES

• 14oz canned red kidney or pinto beans, drained (2 x 400g/14oz cans)
• 14oz crushed tomato
• 1/8 cup tomato paste

HOMEMADE CHILI SPICES (NOTE 2)

• 0.5 tbsp EACH cumin, garlic powder, onion powder, oregano, paprika
• 0.5 tsp cayenne pepper (optional, very spicy hot, use only to taste)
• 0.5 tsp salt
• 0.25 tsp black pepper

SAUCE THICKENER

• 3 tbsp flour, corn flour or corn starch
• 1/2 cup beef broth/stock or water

Instructions

BROWN BEEF

• Heat 1/2 the oil in a heavy skillet over high heat. 
• Season beef with a little salt and pepper.
• Sear beef well all over - about 1 1/2 minute on each side, then remove onto a plate.

SAUTE FLAVOUR BASE

• Add a touch more oil if needed.
• Add the garlic, onion and capsicum (bell peppers) and sauté until caramelized, around 2 to 3 minutes.
• Add 1/2 cup beef broth, bring to simmer, scraping the bottom of the skillet to dissolve brown bits into the liquid. Simmer for 30 seconds then scrape it all into the slow cooker.

SLOW COOK!

• In the slow cooker, add the beans, tomato, tomato paste, and Chili Spices. Stir.
• Then add beef - it may not be fully submerged, beef juices will raise liquid level.
• Cook on low for 8 hours.
• Remove beef from slow cooker and shred with two forks.

THICKEN SAUCE

• Mix flour and 1/2 cup beef stock, then pour into slow cooker. Add beef, then slow cook for a further 20 minutes to allow sauce to thicken.
• Adjust seasoning to taste with salt and pepper.

TO SERVE

Serve with garnishes of choice, such as sour cream, guacamole or diced avocado, grated cheese, coriander/cilantro. Serve either with corn chips or cornbread for dunking, or serve over rice!

Recipe Notes:

1. Beef - beef chuck is ideal, it's marble with fat so it's juicy and it shreds well. Boneless beef short rib is also ideal - beautifully juicy and also shreds well (slightly stringier than chuck).

2. Homemade Chili Powder - Chili Powder as sold in the US is a mix of spices. The flavour differs from brand to brand and also it's not readily available outside the Sites. So I prefer to make my own - more consistent flavour outcome of the dish.

3. Searing the beef adds extra flavour as well as helping to seal the juices in the beef. But it's an optional step - skip it to save time, just place everything in the slow cooker Still super delicious!

4. Other cook methods: Stove & oven - Add 1 cup water and simmer covered for 2.5 hours on low heat, or 3 hours (covered) in the oven at 160C/320F. Adjust sauce quantity at end with water if needed (depends how much evaporation there is which depends on how heavy your pot lid is). Pressure cooker / instant pot - 60 minutes on high

5. Storage - leftovers keeps 100% perfectly in the fridge for 4 - 5 days, or in the freezer for 3 months (thaw then reheat).

From: https://www.recipetineats.com/shredded-beef-chili-con-carne/#wprm-recipe-container-20420

Pan-Grilled Chicken Tenderloins

Ingredients:

• Chicken Tenderloins (or chicken breast cut into tenderloin sized pieces)
• Spices (Salt, Pepper, Garlic Salt, etc.)
• Oil (Olive Oil is healthier, but Canola Oil or Vegetable Oil works too)

Directions:

• Heat frying pan on medium-high temperature
• Add oil to frying pan (between a teaspoon or two for a single tenderloin, but could be a tablespoon or two for a larger quantity).
• Season tenderloins with spices per your liking and then place them in the frying pan with the seasoned side down.
• Season top of tenderloins and allow to cook, uncovered, for about 5 minutes.
• Flip tenderloins, reduce heat to medium, and cover the frying pan while they cook for another 5 to 7 minutes. 
• That's it. 

Spanish Rice and Bean Wraps/Burritos

Ingredients:

• Spanish Rice from Rice a Roni
• 2 Tablespoons butter or margarine
• 16 oz can of crushed tomatoes (or salsa, if you prefer)
• 1 can of Black Beans (or pinto or kidney, if you prefer)
• 1 cup of canned Corn, drained
• Shredded cheese
• Burrito sized flour tortillas
• Sour cream (optional)
• Bacon (optional)

Directions:

• In large skillet over medium-high heat, sauté rice and vermicelli mix with butter until vermicelli is golden brown.
• Add 2 cups water, tomatoes/salsa, and special seasonings from Rice a Roni and bring to a boil.
• Reduce to low, cover, and simmer for 15 to 20 minutes or until rice is tender.
• Stir in beans and corn and let stand for 5 minutes before serving.
• Serve on flour tortillas with desired toppings (cheese, sour cream, bacon, etc.)

Hash Browns / Country Fried Potatoes

Ingredients:

• Russet Potatoes (1 small one or half a big one, roughly, per person)
• Oil (1 tablespoon, roughly, per serving. Canola Oil or Vegetable Oil is best for crispiness, but you can also use Olive Oil)
• Salt 
• Pepper
• Cubed ham (optional)
• Toppings, optional, like cheese, bacon bits, sour cream

Directions:

• Shred or dice potatoes: We usually use a salad shooter to shred them, but you can also use a cheese grater. Absent one of those tools, you can simply dice the potatoes into small pieces.
• Rinse the starch off the potatoes: Put the shredded or diced potatoes into a big bowl, fill the bowl with water, and then drain the water through a colander. Repeat until all the starch is rinsed off.
• Dry the potatoes: We usually take the rinsed potatoes from the colander and put them on a plate with a paper towel. Take another paper towel and pat dry the top of the potatoes. Don't ignore this step because if the potatoes are wet, they will not fry up as crispy. 
• In a frying pan commensurate with the amount of potatoes, turn the burner to medium-high, and then add the oil.
• Let the oil get hot for a minute, and then add the potatoes across the frying pan to form a layer about half an inch thick. If the layer of potatoes is too think, they will not fry up as crispy. 
• Put salt and pepper (and other spices, if you desire) on the potatoes and let them cook for about 5 minutes. Resist the urge to stir because stirring them will turn them to mush. 
• If you are adding cubed ham, now is the time. We love putting left over Honey Baked Ham (from Thanksgiving or Christmas) in the hash browns. 
• Flip the potatoes. The up side should be a crispy brown.
• Allow the second side to cook for about 3 minutes, and then they will be done. 
• You can add additional oil during the cooking process if they seem dry or not frying well, but be careful not to add too much.

Spaghetti with Meat Sauce

Ingredients:

• 1/2 pound Ground Beef
• Spaghetti Sauce (we usually get Prego Traditional)
• Noodles (we prefer angel hair or thin spaghetti), usually about 16 oz for our family
• Petite Diced Tomatoes (optional, 14.5 ounces and drained)
• 1/2 Green Pepper (optional, diced)
• Parmesan Cheese (optional)

Directions:

• Brown ground beef
• Add diced green pepper, if desired
• Add Prego spaghetti sauce
• Add petite diced tomatoes, if desired. If you do, you'll want to add a little salt as well.
• Bring 2 or 3 quarts water to boil in large pot. 
• Add pasta and cook until al dente. 
• Drain pasta and transfer back to cooking pot.
• Put the noodles on your plate and add your sauce.

Chicken Quesadilla

Ingredients:

• 1 (or more) flour tortillas
• 1 cup shredded cheese or the equivalent slices (Cheddar, Colby Jack, or other cheeses work)
• 1 Can of Chunk Chicken
• Butter, Margarine, or Spray Oil
• Diced tomato (optional)
• Salsa (optional)
• Diced Onion (optional)
• Sour Cream (optional)
• Guacamole (optional)

Directions:

• Warm up a frying pan on medium to medium-high temperature. Alternatively, you can use an electric griddle at around 300 to 325 degrees. 
• Apply a small amount of Butter, Margarine, or Spray Oil, just enough to coat the pan/griddle.
• Place one tortilla on a griddle/pan and sprinkle with cheese, chicken, and optional onion, tomato, and salsa. 
• Top with remaining tortillas. 
• Cook over medium heat for 3-4 minutes on each side or until lightly browned. 
• Cut into wedges.
• Enjoy with optional sour cream and guacamole. 

Grilled Cheese Sandwich

Ingredients:

• Two Slices of Bread
• Cheese (cheddar, or Colby Jack, or whatever king you like)
• Spreadable Butter or Margarine
• Deli Sliced Ham (optional)

Directions:

• Warm up a frying pan on medium temperature. 
• Alternatively, you can use an electric griddle at around 300 degrees. 
• Butter one side of each piece of bread.
• Put one slice of bread, butter side down, on the frying pan or griddle. 
• Start stopwatch or 2:45 timer.
• Add cheese (can be in slices or shredded cheese) to cover the bread.
• (Optional) Add a piece of deli sliced ham on top of the cheese.
• Put the second slice of bread on the sandwich with butter side up.
• After the 2:45 timer is up, flip the sandwich over with a spatula. 
• The first side of bread should be fried/toasted to a golden brown
• Cook the other side for 1:30.
• Remove from heat. Enjoy! 

Oven Baked French Fries

Soak the potatoes in cold water after cutting for 30 minutes. (I usually just rinse them well.) This step removes a lot of starch resulting in a crispier French fry!

Preheat oven to 375°F.

Dry the fries thoroughly after soaking and before seasoning. You make sure to dry them well so they don’t steam and get soft when they bake! 

Generously oil and season the oven fries. I usually do this in a bowl with a tablespoon or two of oil. Season to taste with salt, pepper, rosemary, garlic, etc.

Use parchment paper or spray oil on the cookie sheet to keep them from sticking.

Spread evenly in a single layer of a cookie sheet. Try to prevent the individual fries from touching. 

Cook 20 minutes at 375°F.

Take out and turn/rotate/flip the fries.

Turn the heat up to 425°F and continue baking until crisp, about 20 minutes.

Two temp cooking is key technique that allows the fries to bake perfectly crispy! 

See https://www.spendwithpennies.com/crispy-oven-fries/

Sloppy Joes

INGREDIENTS

• ½ cup diced onion
• 2 ½ pounds ground beef or ground turkey
• 2 tablespoons tomato paste
• ⅔ cup BBQ sauce (we usually use Sweet Baby Ray's)
• ½ cup ketchup
• ¼ cup Worcestershire sauce
• ¼ cup soy sauce
• Salt and pepper, to taste
• Rolls or buns, for serving

We usually half it: 1/2 INGREDIENTS =

• 1/4 cup diced onion
• 1 1/4 pounds ground beef or ground turkey
• 1 tablespoon tomato paste
• 1/3 cup BBQ sauce (we usually use Sweet Baby Ray's)
• 1/4 cup ketchup
• 1/8 cup Worcestershire sauce
• 1/8 cup soy sauce
• Salt and pepper, to taste
• Rolls or buns, for serving

INSTRUCTIONS

• Brown ground beef in a nonstick skillet set over medium heat. Drain excess grease. Add the onions. 
• Stir in the tomato paste, BBQ sauce, ketchup, Worcestershire, and soy sauce and a pinch of black pepper. Bring the mixture to a simmer ,and cook until the sauce is slightly thickened, 4 to 5 minutes. Add additional salt and pepper, to taste, if needed.
• Serve the sloppy joe meat warm on buns or rolls.

See: https://www.melskitchencafe.com/the-best-sloppy-joes/ 

Bacon Ranch French Bread Pizza

 INGREDIENTS

• 1 loaf about 12.5 ounces French Bread or Sourdough Bread
• 2/3 cup Hidden Valley® Simply Ranch Classic Ranch dressing
• 1/2 cup pizza sauce
• 4 cups shredded cheese cheddar or mozzarella or a mix
• 6 slices cooked bacon crumbled
• 2 green onions sliced small, optional

INSTRUCTIONS

1. Preheat oven to 400°F. Line a cookie sheet with foil and spray with nonstick cooking spray.
2. Slice loaf of bread horizontally. Place two halves face up on the cookie sheet.
3. Stir together ranch dressing and pizza sauce in a small bowl. Coat each bread half with sauce.
4. Sprinkle with cheese, then bacon, then onions.
5. Bake for 10-12 minutes, or until cheese is melted.
6. Serve immediately. May be stored in an airtight container for up to 2 days, but best the day it’s made.

Source: https://www.crazyforcrust.com/cheesy-bacon-ranch-french-bread-pizza/

Alfredo Sauce

Ingredients:
1/2 cup (1 stick) butter
1 Tblsp minced garlic
1 1/2 - 2 cups heavy cream
1/4 tsp salt
1/4 tsp black pepper
3/4 cup grated parmesan cheese

Directions:
Melt butter in a medium saucepan over medium heat.
Add the garlic to the butter and cook for 1 minute.
Whisk in the cream, salt, pepper, and cheese.
Bring mixture to a boil.
Reduce heat to med/low and simmer uncovered for 12-15 minutes or until thick, stirring often.

Makes 2 1/2 cups

Serving Ideas: with pasta, chicken, vegetables, and/or bread sticks.

Notes: I have never been able to get it thick enough with 2 cups heavy cream, so perhaps use 1.5 cups and if too thick, add the additional 1/2 cup. (Heather)

Recipe courtesy of Alison Robinson

Quick and Easy Foolproof Pizza Dough

For use in Pizza Pockets

INGREDIENTS
 1 cup warm water
 1 tablespoon honey
 1 tablespoon oil
 1 tablespoon instant yeast
 1 teaspoon salt
 2-3 cups flour (see note)

INSTRUCTIONS
1. In a large bowl or in the bowl of an electric stand mixer fitted with the dough hook, mix the water, honey, oil, yeast and salt. Add the flour gradually until a soft dough forms and pulls away from the sides of the bowl. The exact flour amount will vary so go by the touch and feel of the dough versus the exact cup measurements in the recipe. The dough should be soft and smooth (not leaving a residue on your fingers but not super stiff, either).

2. Knead the dough for 2-3 minutes (more like 5-6 minutes if kneading by hand or if using whole wheat flour).

3. Let the dough rest, covered, for 10 minutes. Shape the dough into pizza(s), spread with sauce and toppings, and bake at 475 or 500 degrees on a preheated pizza stone or on a lightly greased baking sheet for 8-10 minutes (for an in-depth look at baking methods, here is a great tutorial).

NOTES
I almost always use 1/2 or up to 3/4 whole wheat flour with good results - I let it knead for a few minutes longer.

Also, this recipe doubles, triples and quadruples really well. If doubling, use double the amount for all the ingredients. For triple and quadruple batches, increase all the ingredients accordingly except the yeast - only use 2 tablespoons yeast for a tripled batch and 2 1/2 tablespoons yeast for a quadrupled batch. Keep an eye on the flour if increasing the recipe. You want a soft, smooth dough - not too sticky and definitely not overfloured.

YIELD:  1 LARGE OR 2 MEDIUM PIZZAS
PREP TIME:  10 MINUTES
COOK TIME:  10 MINUTES
TOTAL TIME:  20 MINUTES

From https://www.melskitchencafe.com/quick-and-easy-pizza-dough/

Hot Mexican Dip

• 1/2 pound Ground Beef
• 1 Tablespoon Taco Seasoning
• 16 oz. can of Refried Beans
• 16 oz. Sour Cream 
• 16 oz. Salsa
• 1 to 2 cups Shredded Cheese (cheddar jack is what we usually use, but plain cheddar would be fine)

The ingredient portions do not have to be exact. For example, sometimes I use less sour cream and refried beans or more salsa and cheese. It just depends what I'm feeling like.

Directions: In a large frying pan:

• Brown the ground beef. Add taco seasoning (and salt and pepper, if you like).
• Layer on the refried beans (or what I typically do is just mix the refried beans together with the cooked ground beef).
• Spread the sour cream in a layer over the meat and beans.
• Pour the salsa in as the next layer
• Sprinkle the cheese over the top for the final layer

You can, of course, do other layers, for instance some people like a layer of diced olives on top.

Serve the dip in bowls and eat with tortilla chips.

Stir Fry / Stir Fry Sauce

Ingredients for Sauce:

6 tablespoons soy sauce (3/8 cup)
2 garlic clove, minced (clove ~ teaspoon)
4 teaspoons cornstarch
6 tablespoons water (3/8 cup)
1 teaspoon fresh ginger, finely chopped (optional, we usually don't)
2 scallion, white and green parts, finely chopped (optional)
1 teaspoon chili oil (optional, we usually don't)

Directions for Sauce:
1 - Dissolve cornstarch in water.
2 - Stir in all other ingredients.

Ingredients for Stir Fry:

2 cups uncooked rice

1 cup of broccoli, washed and cut into bite sized pieces

1 cup carrots, washed and cut into bite sized pieces

1 cup celery, diced

1 cup green pepper (optional)

1 cup water chestnuts, diced (optional)

1 to 2 chicken breasts

Directions for Stir Fry:

1. Cook rice separately following rice directions.

2. Cut chicken into small, bite sized pieces. 

3. Grill chicken bites in frying pan with a little oil.

4. Once chicken is almost fully cooked, stir in diced vegetables and sauce. 

5. Bring to a simmer to thickened the sauce and soften the vegetables.

Serve over rice. Yummmmm.

Double Sauce Recipe:
3/4 cup tablespoons soy sauce
4 garlic clove, minced
3 tablespoons cornstarch
3/4 cup water
2 teaspoons fresh ginger, finely chopped (optional)
4 scallion, white and green parts, finely chopped (optional)
2 teaspoons chili oil (optional)

Tandoori Chicken

Tandoori Sauce
1/2 cup coconut milk (can sub regular milk, or yogurt)
1/2 teaspoon salt
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1/4 teaspoon turmeric
1/4 teaspoon black pepper
(the spices have been modified by us. the original recipe called for a full teaspoon of each of the spices. way too hot for us.)

Combine all the spices into a small bowl and add the coconut milk and mix until fully incorporated. Adjust spices to suit taste.

Pulled Chicken
2 pounds chicken breasts cut into palm sized portions
4 cups chicken stock
1/2 onion, chopped
2 cloves of garlic, minced
Pinch of salt

1. Fill a large pot with chicken stock and add the garlic and onion and bring to a boil.
2. Once boiling, add the chicken breasts and after 2 minutes reduce to low and allow to simmer for 12 to 15 minutes until chicken is just cooked and no longer pink. Remove from heat and drain immediately and allow chicken to cool.
3. Once cooled, place chicken back into the pot and using two forks shred the chicken finely. Add the tandoori sauce and serve immediately.

Serving Suggestions
Serve over naan bread or rice or both.

Crock Pot / Slow Cooker Method

Throw all ingredients into the crock pot with these modifications... Instead of half cup milk, add 15 oz can of coconut milk. Cook for 6 to 8 hours. During last 30 minutes, add a thickening agent (3 Tablespoons flour whisked with half a cup chicken broth). Take the chicken out, pull it apart, and add it back into the slow cooker.

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