California Sushi Roll in a Bowl

 Sushi Rice

6 cups sushi rice (short/medium grain) – (I usually plan on ¾ - 1 cup uncooked rice per person)

½ cup rice vinegar

¼ cup sugar

2 tsp salt 

Rinse rice and then cook with a 1 to 1 water ratio in an instapot for 5-6 minutes, do a 10 minute slow release.

Warm up rice vinegar enough to dissolve the sugar. Spread cooked rice on a large cookie sheet to cool. Pour vinegar mixture over rice and continue to cool.

 

Spicey Mayo Sauce:

1 cup mayo

3 tablespoons Sriracha chili sauce

2 tablespoons lime juice

½ tsp garlic (optional)

Salt to taste

 

Toppings:

Avocado

English Cucumber

Thin sliced carrots

Crab meat (Imitation crab is great!)

French Fried Onions (if you make your own, it adds so much yum! - also homemade gluten free is easy)

Nori (Seaweed sheets, found on the Asian isle at most supermarkets)

Sesame Seeds

Hawaiian Sliders

This is the recipe I used for the Sliders

https://www.chelseasmessyapron.com/ham-cheese-sliders/

St. Louis Style Smoked Pork Ribs

 -Remove the silver skin off the back of the ribs.

- Rub with mustard (for a binder, just enough to cover the ribs)

-Sprinkle/cover with 

• pepper
• salt
• garlic powder
• onion powder
• paprika

- Smoke @ 225

- When internal temp gets to 130, slice 1/2 cube of butter on top and wrap with tinfoil tightly.

- Put back on until internal temp gets to 205.

- Take off smoker and let rest for 15 mins.

-Take about 4-5 hours

-Apple wood pellets

Million Dollar Chicken Bake

• 2 lbs boneless, skinless chicken breasts thinly cut or pounded
•  6 oz cream cheese softened
•  1/4 cup mayonnaise
•  1/2 cup crispy bacon crumbled (about 8 slices)
•  1/2 cup green onions chopped (about 4 onions)
• 1.5 cups colby jack cheese shredded

Garnish

•  crumbled bacon
•  green onions

Instructions

• 1. Preheat the oven to 350˚F
• In a medium sized bowl, mix cream cheese, mayo, bacon crumbles, green onion and half of the cheddar cheese together until combined.
• Place the chicken breast in a baking dish and spread the cheese mixture over the chicken. Top with remaining cheddar cheese.
• Bake for 30-40 minutes or until chicken is cooked through (165˚F internal temperature)
• Garnish with additional bacon and green onions and serve hot!

 taken from easyfamilyrecipes.com

Tiffany 2020

Stephanie Insta Pot Chicken

Leige Waffles

Liege Waffles

• 3 teaspoons active dry yeast
• 1 teaspoon granulated sugar
• ½ cup whole milk, lukewarm
• ⅓ cup water, lukewarm
• 2 large eggs warmed up to room temperature
• 2 Tablespoons honey
• 1½ Tablespoons vanilla
• ½ teaspoons salt
• 3 Tablespoons brown sugar
• 1 cup butter, softened to room temperature
• 4 cups bread flour
• 1½ cups Belgian Pearl Sugar

Sweetened Whipped Cream

• 3 cups heavy whipping cream
• ¾ cup granulated sugar
• 2 teaspoons vanilla

Remaining ingredients

• Nutella
• Strawberries
• Cookie Butter
• Raspberries
• Caramel
• Bananas
• Whatever you'd like

Instructions

1. In stand mixer, combine yeast, granulated sugar, whole milk and water. Stir to combine and let yeast sit and activate for 5 minutes.
2. Add in eggs honey, vanilla and salt and beat until well combined.
3. Add in brown sugar and butter and beat until well combined.
4. Add Flour last and knead until dough is formed and is smooth in consistency.
5. Place dough in a medium greased bowl and cover tightly with saran wrap. Let rest for about 3 hours until dough has bulked up more than double in size. Punch dough down, place back in bowl, cover tightly with saran wrap and place in fridge over night. DO NO MIX IN YOUR BELGIAN PEARL SUGAR YET. That step comes in the morning.
6. In the morning, heat up waffle iron.

Prepare Sweetened Whipped Cream

1. Beat heavy cream on high and gradually add in sugar and vanilla until whipped cream is formed. You want it someone on the stiffer side.

Making waffles

1. Remove dough from fridge, it will be very firm. Knead in the Belgian Pearl Sugars.
2. Divide dough into 8-10 equal pieces and roll each piece into a ball.
3. Place on greased waffle iron and cook until golden brown in color.
4. I spread Nutella over my warm waffle, topped with Sweetened whipped cream sliced strawberries but the options are completely up to you!

Tiffany 

2019

Hawaiian chicken meatballs

1 pound ground chicken (I used turkey)

1 egg

1 tsp paprika ( I used smoked)

1 tsp onion powder

1 Tbs sugar

1 tsp garlic powder

1/2 tsp black pepper

1 fresh pineapple (chopped into cubes)

1/3 c teriyaki sauce

( I doubled this recipe)

Preheat oven to 425. In a large bowl combine chicken, egg, and spices. Mix until well combined and roll into 1 inch balls. Place on cookie sheet and bake at 425 for 15 min or until they are cooked through. Remove meatballs from the oven and place on olive oil rubbed pan. Let the meatballs brown on all sides and remove from heat. Slice a fresh pineapple and using the same pan, brown the pineapple.  You can drizzle honey over the pineapple to give a sweeter taste. Cook pineapple until browned. Using a toothpick pierce a pineapple chunk then a meatball and place on a plate. Drizzle teriyaki sauce over the kabob. Serve immediately! 

Recipe taken from Six Sisters Stuff 

Italian Chicken Piccata with Linguine

Italian Chicken Piccata with Linguine:

2 large boneless skinless chicken breasts 

4 Tablespoons flour

4 Tablespoons Parmesan cheese

1 tsp salt

1/4 black pepper

Sauce: 

4 TBS butter

2 TBS olive oil

1 tsp minced garlic

1 cup chicken stock

2 tablespoons fresh lemon juice (or more to taste)

zest from 1 lemon

1/4 cup brined capers (rinsed)

1/4 cup fresh parsley chopped

2 TBS butter to finish sauce (optional)

Fresh Parmesan cheese for garnish

16 ounce package linguine noodles (cooked al dente to package instructions)

(***I doubled this recipe for our recipe club lunch. These pictures will reflect a lot more sauce than this recipe.) 

First butterfly your chicken breasts lengthwise to make 4 pieces of  thin chicken.  Pound chicken flat to tenderize chicken. 

Dredge chicken in flour, cheese, salt and pepper mixture. 

Heat oil and butter in electric skillet or frying pan. I used 350 Degree setting. Brown both sides of chicken a few minutes on each side until cooked through. Set chicken aside. 

Reserve the flower and oil bits in the pan as a base to your sauce. Add chicken broth, lemon juice, lemon zest, and garlic.  bring to a simmer to thicken and reduce on low heat. 

After sauce is thick and bubbly add lemon slices (optional), parsley and capers and simmer for 1-2 minutes. 

Remove lemon wedges and set aside. Then add and an additional 2-3 tablespoons of butter just before serving to add and extra richness to balance the acid. Do not simmer this step. You just barely want the butter to melt. Salt and pepper to taste.  

 Pour sauce over noodles and chicken. Add lemon slices as garnish with fresh grated Parmesan cheese. 

Dump and Start Insta Pot Creamy Ziti

Instructions

1. Add the broth, cream, garlic, salt, pepper and noodles to the instant pot in that order. DO NOT STIR, but make sure all noodles are covered. If you need to move some noodles around, thats okay.
2. Set your Instant Pot to Manual for 6 minutes. Let it naturally release its pressure for an additional 6 minutes then quick release.
3. Add the red pasta sauce to the Instant Pot and give it a stir.
4. SLOWLY add in the cheese while stirring. The cheese will melt and thicken the sauce. The sauce will also thicken as it cools.
5. Enjoy!

Recipe Notes

This is a very saucy dish- If you like yours with less sauce, just cut back on the red pasta sauce at the end.

Tiffany 2018

Creamy Dill Salmon

Creamy Dill Salmon

(from the book "Against All Grain- Meals Made Simple"

Fish:

6 (6 oz) salmon fillets, skin on

1 T. melted butter or olive oil

sea salt and black pepper

Sauce:

2 T.  butter or olive oil

5 cloves garlic, crushed into a paste

1/2 cup chicken stock

3 T.  full-fat coconut milk

2 tsp. Dijon mustard

2 tsp. fresh lemon juice

1/4 cup chopped fresh dill (I used dry, and maybe a tablespoon)

1/2 tsp. sea salt

1/4 tsp. black pepper

Rub the salmon fillets with the tablespoon of melted butter, then season on both sides with salt and pepper.  Place the fillets skin side down in a baking sheet.  Bake salmon in a 400 degree oven for 6-7 minutes, until the fillets flake slightly in the center.

Make the sauce: Melt 1 T. butter in a saucepan over medium-high heat.  Saute the garlic until fragrant and lightly browned, about a minute.  Pour in the chicken stock and bring to a boil.  Simmer for 5 minutes until reduced by half.  Whisk the remaining 1 T. butter, coconut milk, mustard, lemon juice, dill, salt, and pepper into the sauce and simmer on low until the fish is ready.  Remove the skin from the salmon and serve hot with the sauce spooned over the top.

Ann White

Honey Lime Chicken Enchiladas

1/2 c. Honey
1/4 c. Lime juice
1 Tbs. Chili powder
1/2 tsp. garlic powder
1 1/2 lbs chicken cooked and shredded

Stir together honey, lime juice, chili powder and garlic powder until combined. Add chicken and let sit in marinade for at least 30 min.

Mix together:
2 10 oz cans green enchilada sauce
1 c. Half and half (or 1 can evaporated milk)

Spread 3/4 c of sauce in bottom of 9 x 13 pan. Fill flour/corn tortillas with marinated chicken and shredded cheese.

Place side by side in baking dish. Pour remaining sauce over the top of the enchilada and top with cheese

Bake 350 for 25-30 min.

Crab cakes with remoulade sauce

To make this a simple recipe I purchase pre-made crab dip at the grocery store. It comes in a package with the Mayo celery and spices already done. I bought two large packages from Lee's combined it with one cup of Panko bread crumbs and two eggs. This made about 14 to 16 small crab cakes. You can also do it with imitation crab. Just add enough Mayo like you would tuna fish. Finely chopped celery and salt and pepper to taste. You can also add some green onions for more flavor.
Once combined fry with butter in an electric skillet at 300 degrees until both sides are browned. Serve with remoulade sauce or lemon wedges.

Louisiana Remoulade sauce:
3/4 cup Mayo
1/4 cup spicy brown mustard or Dijon mustard
1 teaspoon paprika
1 tsp Cajun seasoning
1 tsp horseradish
2 Tbs pickle relish
1 tbsp dill pickle juice
1 tsp hot sauce
1/4 teaspoon minced garlic

Chicken Cordon Bleu with mustard sauce

Ingredients

Chicken

• 2 small chicken breasts, around 6-7oz
• 4 slices swiss cheese
• 4 to 6 slices of ham, about 2.5oz/\

Topping

• 1/2 cup Panko 
• 3 tbsp mayonnaise
• 1 1/2 tbsp Dijon mustard

Dijon Cream Sauce (makes 1 cup)

• 1 1/2 tbsp butter
• 1 1/2 tbsp flour
• 1 1/4 cups milk (Note 3)
• 2 tbsp Dijon mustard
• 3 tbsp parmesan cheese, finely grated
• 1 tsp thyme leaves (optional)
• Salt and pepper

Instructions

1. Preheat oven to 180C/350F.
2. Cut a pocket into each chicken breast 
3. Fold the cheese in half and place 2 pieces inside each pocket. Do the same with the ham. Close the pocket, seal with toothpicks.
4. Sprinkle with salt and pepper.

Topping

1. Mix the mayonnaise, mustard, salt and pepper in a bowl. Spread onto the top and sides of the chicken (not underside).
2. Sprinkle panko over the chicken, using your other hand to press the breadcrumbs onto the side of the chicken. Spray with oil.

Baking

1. Bake for 25 to 30 minutes, or until golden brown and just cooked through. Rest for 5 minutes before serving with the Dijon Cream Sauce.

Dijon Cream Sauce

1. Melt butter over medium heat in a small saucepan. Add flour and cook for 1 1/2 minutes.
2. Add half the milk and whisk until the flour mixture is blended in.
3. Add remaining milk, mustard and cheese. Cook for 3 minutes, whisking constantly, until thickened. It will thicken as it cools.
4. Remove from heat, stir through thyme leaves and add salt and pepper to taste. Serve with chicken.

Recipe adapted from: http://www.recipetineats.com/chicken-cordon-bleu-easy-fancy/

The link has very detailed explanations great pictures and lots of great tips. 

Creamy Parmesan Carbonara Chicken

For the chicken:

2 large boneless and skinless chicken breasts, halved horizontally to make 4 filets
(I just used a package of chicken tenders from Lee's)
2 heaping Tbs flour
3 Tbs finely grated fresh Parmesan cheese
salt and pepper

For the Sauce:

1 Tbs olive oil
2 tsp butter
8 ounces bacon
1 small onion, chopped
6 large cloves garlic, Minced or finely chopped (I only used 2!)
1 1/2 cups half and half
1/2 cup finely grated Parmesan cheese
1/2 tsp cornstarch mixed with 2 tsp water

Instructions:

1. Season the chicken with salt and pepper. In a shallow bowl, combine the flour and parmesan cheese. Dredge seasoned chicken in the flour mixture and set aside.

2. Heat the oil and butter in a large non stick pan or well-seasoned cast iron skillet over medium high heat until butter has melted and pan is hot. Fry the chicken until golden on each side, cooked through and no longer pink. Transfer onto a warm plate.

3. Add the bacon strips to the pan and fry until crispy. Drain off excess fat, keeping about 1 tsp worth in the pan. Add the onion and garlic and fry until onion is transparent. Reduce heat to low and add the half and half. Bring the sauce to a gentle simmer; season with a little salt and pepper to your taste. Add in the parmesan cheese, and allow the sauce to simmer until the parmesan cheese has melted slightly. (If sauce is too runny to your liking, add the cornstarch/water mixture into the center of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).

4. Add the chicken back into the pan to serve.

5. Serve with steamed vegetables (broccoli and/or cauliflower work best), over zucchini noodles, your favorite pasta, or rice.


from Cafe Delites

Asiago Chicken with Bacon Cream Sauce

Ingredients

• 4 small chicken breasts or 2 large chicken breasts halved
• 1 and 1/2 tablespoons vegetable oil
• salt and pepper
• 4 garlic cloves, minced
• 1 cup chicken stock
• 8 slices bacon, cooked and drained of fat, chopped
• 5 lemon slices
• 1 cup half and half
• 1/2 cup asiago cheese, shredded
• 2 tablespoons fresh parsley, chopped
  Coupons

Instructions

1. Generously season the chicken with salt and pepper on both sides. Heat vegetable oil in a large skillet. Cook chicken breasts on medium-high heat - about 2 minutes on each side, to brown a bit. Chicken doesn't have to be cooked through - you'll continue cooking it later. Remove the chicken from the skillet.
2. Add minced garlic to the same skillet - cook on medium heat for about 30 seconds, scraping the bottom of the pan. Deglaze the pan with the small amount of chicken stock. Add the remaining chicken stock (total of 1 cup).
3. Add half the bacon (cooked, fat should be drained off, and chopped into small chunks) to the chicken broth.
4. Add the chicken back to the pan, on top of bacon and in the chicken broth. Arrange 5 thin lemon slices around chicken breasts - and cook, simmering on low heat, covered, for about 20 minutes, until the chicken is completely cooked through, and is no longer pink in the center.
5. After the chicken is completely cooked, remove it from the skillet. Remove lemon slices from the skillet - it's very important that you remove them now, do not leave them in for the sauce otherwise it will be too sour. Add 1 cup half and half to the skillet. Bring to boil and mix everything well, scraping from the bottom. Add 1/2 cup shredded Asiago cheese and stir to melt completely, about 30 seconds. Immediately reduce to simmer, add chicken breasts back to the skillet and reheat.
6. To serve, spoon some of the sauce over the chicken breasts, and sprinkle with the remaining chopped bacon and chopped parsley.

 Tiffany 2017

Slow-Cooker Chicken Burrito Bowls

Slow-Cooker Chicken Burrito Bowls

1 pound chicken breasts

2 cups chicken stock

1 (14.5 oz) can fire-roasted diced tomatoes

1 (4.5 oz) can chopped green chiles, drained

1 can chipotle chile in adobo sauce, plus 1 T. sauce

2 cloves garlic, minced

1 1/2 tsp chili powder

1 tsp. ground cumin

1 tsp. dried oregano

1/2 tsp. cayenne pepper

salt and pepper to taste

1 cup white rice

1 can black beans, drained

1 can corn, drained

1 cup shredded cheddar cheese

1 Roma tomato, diced for garnish

2 T. chopped cilantro leaves for garnish

**Put chicken, 1 cup stock, fire-roasted tomatoes, chilies, chipotle chiles and adobo sauce, the garlic, chili powder, cumin, oregano, and cayenne pepper in a crockpot.  Season with salt and pepper.  Cover the crockpot and cook on low heat for 3-4 hours, or on high for 1-2 hours.  Shred the meat, and return to crockpot,  Stir in the rice, beans, corn and remaining cup stock.  Cook on High heat for 1-2 hours, or until the rice is tender.  Top with cheese, cover and cook till cheese is melted.  10-15 mins.  Transfer the chicken and bean mixture to bowl, and serve immediately, garnished with the fresh tomato and cilantro, if desired, and other toppings of your choice.

***Next time I make this I will cook the rice separate and put the chicken and sauce over the rice in the bowl.  The rice didn't cook well in the crockpot.  

Ann White

Porcupine Meatballs

1-1/2lbs.ground beef
1 c.rice cooked
1/2c. Oatmeal
1 egg, slightly beaten
1/2c. onion chopped
1 can tomato sauce
1/2 c. Dry bread crumbs
1/4 tsp. chili powder
1/2 tsp. seasoning salt
1/4 tsp. black pepper

Pre-heat oven to 350  combine all ingredients mix well.  Form into balls about 2" in diameter. Place in casserole dish.

Sauce

1/2 c brown sugar
1/2 c BBQ sauce
1/2 c ketchup
1 can tomato sauce
1/2 tsp Worcestershire sauce
1/2 tsp seasoning salt
1/2 tsp chili powder

Combine all ingredients and blend well.  Heat and simmer 3 minutes. Pour over meatballs. Bake for 45 min. Makes 6-8 servings.

Southwest Quiche

1 refrigerated can of croissant rolls
6 eggs
1 lb sausage, browned
1 cup milk
1/2 cup salsa
salt and pepper to taste
grated cheese (optional)

Lay out he croissant rolls on the bottom of a greased 9x13 pan.   Gently press seams together. Mix eggs, sausage, milk and salsa, pour on top of the croissant dough, sprinkle with cheese if desired and bake 25 minutes at 400 degrees.

Parmesan Chicken

4-6 boneless skinless chicken breasts
1/2 cup parmesan cheese
1/4 cup dried bread crumbs (I use smashed croutons)
2 Tbsp butter (I tend to use a little more)
1 tsp oregano
1 tsp parsley
1/4 tsp paprika, salt, and pepper

Mix cheese, crumbs, and seasonings. Dip the chicken breasts in butter and then in the mixture. Bake at 400 for 45 minutes or until done.

Holiday Chicken Wreath

4 chicken breast (cooked with galic)  and cut up
1 head of broccoli
1 red pepper
2  cans cream of chicken
4 pks crescent rolls
2 cups of shredded cheese
1 TBS onion salt
pepper


Lay crescent rolls, with point out, around the edges of your pan.  Spoon filling on the dough and fold the point side over and tuck it under! Cook at 350 for 20-30 mins.