Ramen noodle stir fry

I’ve made this recipe since high school, pretty basic but it really adds a lot of flavor to your regular ramen. Great, easy meal for college kids or beginner cooks: you just need a stove and a skillet! Note this recipe will feed two people, but it also reheats well, so it’s a perfect 2 in 1, make it for dinner and also eat it for lunch the next day meal.

Ramen noodle stir fry with chicken and peppers

Ramen noodle stir fry with chicken and peppers

Ramen Noodle Stir Fry

  • 1 packet Chicken flavored Ramen noodles
  • 2 chicken breasts
  • 1 red bell pepper
  • 1/4 onion
  • 1 tbsp soy sauce
  • 1/4 tsp red pepper flakes
  • 1 tbsp vegetable oil
  • Other optional vegetable choices: zucchini, brocolli, carrots, baby corn
  1. Heat up a skillet on medium heat
  2. Cut your veggies and chicken into bite size pieces
  3. Add oil to skillet and saute your veggies and chicken
  4. While those are cooking, break up your ramen and add to a microwavable bowl filled with water. Microwave for 2 minutes, stir, and microwave for another two minutes. You’ll need about 1/3 cup of water left in the noodles, so drain some water or add some to the bowl depending on how much the noodles soaked up.
  5. Add the soy sauce, pepper flakes and the seasoning packet to the bowl. As soon as the chicken and veggies are cooked through, add the contents of the bowl to the skillet.
  6. Stir well, reduce heat and cook about 5 more minutes or until the noodles have soaked up all the water

Enjoy!

Homemade applesauce

Slow cooking is ten millions times better than anything you could buy pre-made. And thankfully this mantra includes applesauce. If you’ve never tried homemade applesauce, prepare to be amazed. It’s wonderful hot, cold, with oatmeal, or even to use as your apples in apple crisp. So whether you already love the taste, are looking for something cheaper, healthier or just plain better than store bought applesauce, get out your crockpot and get ready.

Homemade Applesauce
3 pounds apples
1 cup brown sugar
2 tbsp cinnamon
1 cup water or apple juice or apple cider

1. Wash, peel, core and dice your apples. Bigger chunks are okay, they might just take longer to cook.
2. Grease or butter your crockpot.
3. Add all your ingredients, stir well and cook on low for 7 hours or high for 3 hours, stirring every hour or so.

When everything is done you can much it all together if you like your applesauce really smooth, or keep it chunky.

The cinnamon is optional, so is the sugar. But I like mine sweet so I add sugar.

It will be a light-dark brown, almost the color of applebutter. Don’t be surprised, it tastes good and that’s just the natural process of the sugars cooking.

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Creamy Baked Mac and Cheese

I know I posted a recipe for homemade baked mac and cheese last week, but this one is a more creamier version and less of a casserole than the other one, as it doesn’t have any egg to bind it together. It’s just as delicious and hits the spot anytime you’re craving something cheesy, gooey and delicious.

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Creamy baked mac and cheese with penne pasta and mozzarella

 

Creamy Mac and Cheese

  • 1 box of pasta, you can use macaroni, penne, radiatore, whatever your preference is
  • 2 cups milk
  • 2 cups cheese, cheddar or mozzarella
  • 1/2 tsp ground mustard powder or 1 tsp yellow mustard
  • 1/3 cup butter
  • Salt, pepper, Nature’s seasoning
  1. Cook your pasta in salted water, drain
  2. Preheat oven to 400 degrees and grease a casserole dish or pan
  3. Add butter and cheese to dish, then the pasta and seasonings. Stir very well.
  4. Pour milk over pasta and stir again.
  5. Sprinkle with more cheese if you’d like
  6. Bake for 20 mins with the lid on, and 10 minutes with the lid off. The lid is actually optional but I like to use it so my pasta doesn’t burn
  7. Serve hot! Also keeps well in the fridge for a few days

 

Crockpot Spaghetti Bake

This is a great recipe for when you don’t have a lot of time to make dinner! The end result is hearty and much better than your normal “heat the sauce up in a pan, boil your spaghetti and put it all together on a plate” spaghetti dinner.

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One pot spaghetti bake

Using my crockpot marinara sauce recipe (with or without meat), add 1 box of spaghetti, uncooked, and stir. The spaghetti cooks right in with the pasta sauce for a yummy pasta that isn’t too salty or sticky or bland. Stir every 30 minutes for about 1.5-2 hours and you’re all set! We serve this with salad and some garlic bread.

 

How to make a roux

Roux are very important in cooking, at least the cooking I do. My philosophy with food is go big or go home. If I’m making something, it’s going to taste good, and it’s going to look and taste how I want it to. Roux helps with that philosophy. It helps me achieve my dreams. It’s pretty special.

Flour and cornstarch are good thickeners. Except cornstarch has a weird taste and consistency in large quantities. Dropping flour in a pot of boiling water is comical. It just boils right up into a powdering, yucky mess that won’t blend in with your soup and will taste terrible. That’s why we make roux.

Roux are used to thicken soup, or as a base for soup, or to make gravy. Soups helped by roues are chicken and dumplings, potato soup, broccoli and cheese soup, pretty much anything creamy.

The idea is to mix flour with hot fat, and then liquid. As it cooks in liquid it gets thicker, but not too thick. How much you use depends on how thick you want to make something and the amount of liquid you need to thicken.  Here’s what you do:

Roux

  • 3 tbsp Butter and/or grease from chicken, beef, etc
  • 3/4 cup Flour
  • 1 cup Milk or broth

1. In a medium saucepan, melt your butter/fat on medium-high heat

2. Once heated, sloooowly add the flour. Constantly whisk the mixture until it turns a light golden brown

3. This is when you can add your liquid. Turn off the heat source and slowly add the liquid. Keep whisking.

4. This is when you can incorporate it into your soup. Pour it into your soup and stir.

If you’re making a gravy out of your roux, use grease the meat instead of butter, skip the milk and add more liquid until it reaches your desired consistency.

Chicken and dumplin soup thickened with a roux

Chicken and dumplin soup thickened with a roux

 

Chicken and Dumplins

This is one of my favorite meals. My family always requests it when I make dinner. It is so filling and hearty and wonderful that it’s pretty much a staple in my house.

I’ll split the recipe up into two parts because you can make the dumplings ahead of time if you want or need to, it’s also less confusing. This recipe takes some effort but not as much as you’d think, everyone will think you slaved all day over it. You can just let them think that, I won’t tell 🙂

Chicken and dumplin soup

Chicken and dumplin soup

 

Dumplins

  • 2 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp butter, softened
  • 1 cup milk
  1. Mix the dry ingredients together in at least a medium sized bowl.
  2. Cut in the butter, I usually just squish it with my hands
  3. Pour in the milk, depending on the humidity you might need a little less than a full cup or a little more, so go slow and stir as your pour it in. You want the dough to be sticky but not too wet.
  4. If you are saving the dough for later, form into a ball and wrap in plastic wrap, store in the fridge or freezer.
  5. Liberally flour a surface like a counter or baking sheet. Roll the dough out, making it pretty thin. The baking powder makes it rise when cooking, and the thicker they are the longer they’ll take to cook.
  6. Cut into squares using a pizza cutter. I make mine into about 1 inch squares.
  7. Drop into boiling water or chicken broth to cook. Stir often and they’ll float when they’re done. You can add the flour from where you rolled the dumplins to the soup to thicken it.

Soup

  • 1 cup chicken broth
  • Salt, pepper, parsley, Nature’s seasoning
  • 2-3 cups cooked shredded or chopped chicken (you can use the meat off of a rotisserie chicken, bake your chicken, or boil frozen chicken with the dumplings and take it out to shred it, then return it to the pot)
  • 2 cups mixed vegetables (corn, carrots, celery, peas, whatever you have or prefer)
  • 1/3 cup diced onion
  1. Add your vegetables to the soup about 5 minutes after you add the dumplings. They take a while to cook. Then add the chicken and seasonings.
  2. Sometimes mine needs to be a little thicker. You should wait to thicken the soup until everything has already cooked, meaning the dumplings and vegetables. Make a roue and add it to your soup. Let simmer for at least 15 mins to let it thicken.
Old fashioned chicken and dumplins

Old fashioned chicken and dumplins

-The roue is optional and only if you want a thicker gravy-like sauce compared to a thinner soup.

-The veggies are optional! They add a nice flavor to the broth and make it more of a meal.

-Things I like to serve with this are corn, fried apples, biscuits and baked beans.

 

 

 

Twice Baked Sweet Potatoes

These are a twist on sweet potato casserole. These directions are for one large or two medium sized sweet potatoes, simply double or triple the recipe if you want to make more!

Twice Baked Sweet Potatoes

Twice Baked Sweet Potatoes

  • 1 large sweet potato or 2 medium sized
  • 1.5 tbsp packed brown sugar
  • 1 tbsp butter
  • 2 large marshmallows
  • 1/8 cup chopped pecans (optional)
  1. Wash your taters well and then pierce them with a fork one or twice. You can either microwave for approximately 10 minutes or bake for 45 minutes at 375 degrees. They need to be soft inside
  2. Cut each potato in half lengthwise and allow to cool for a few minutes.
  3. Preheat your oven to 350 degrees
  4. Measure butter, brown sugar and pecans if using them into a bowl. Carefully scoop out the insides of the potato into the bowl and mush it all together.
Mashing sweet potatoes

Mashing the sweet potatoes for twice baked potatoes

5. Scoop the mixture back into the potato skins. Top with a marshmallow or two and back for 20 minutes or until marshmallows are light golden brown

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Sweet potatoes all ready to be put in the oven

Enjoy! Let me know if you like this recipe

Twice Baked Sweet Potatoes

Twice Baked Sweet Potatoes