Chicken Peanut Curry with Baby Corn

We love anything at our house that has a little heat and spice to it . . . so curry is always a favorite! I loved the addition of baby corn in this recipe and the garam masala made it amazing!
Chicken Peanut Curry with Baby Corn
Recipe by: Emily

1 lb Chicken- boneless and skinless, cut into bite sized pieces, I used thigh meat1 Tbsp Canola Oil
1/2 cup Red Onion, chopped
1/3 cup Peanut Butter
1 can Baby Corn, drained
1/2 can Evaporated Milk
1 tsp Garam Masala
1 tsp Chili Garlic Paste
1 cup Chicken stock
1 clove Garlic, minced
1 tsp Ginger, minced

1.Heat one tablespoon of canola oil in a large skillet to over medium high heat. Add the chicken and onion and cook for 5 minutes until the chicken begins to brown and the onions are translucent. Lower the heat to medium-low and add the garlic, ginger, garam masala, and chili garlic paste and cook for one minute.

2. Add the peanut butter and chicken stock to the chicken and simmer for 5-7 minutes or until the stock has reduced down and is thick. Add the baby corn and evaporated milk and simmer until the sauce thickens and becomes creamy. Taste for seasoning and add salt and/or more chili garlic paste if desired. Serve over cooked rice and garnish with roasted peanuts. Enjoy!

Mushroom and Clam Spaghetti

This dish is simple and fast to make . . . and is also a favorite or mine. I love the combination of the clams, mushrooms, garlic, and shallots. I think this is a salute to my stuffed mushroom recipe in the from of pasta . . . it would be good with toasted bread crumbs topping it off too.Mushroom and Clam Spaghetti
Recipe by: Emily

1 Package Spaghetti
8 0z Mushrooms, sliced
2 cans Chopped or Minced Clams
1/3 cup Shallots, minced
2-3 cloves Garlic, minced
2 Tbsp Parsley, chopped
3 Tbsp Butter
Salt
Pepper

1. Cook spaghetti according to package directions until just al dente. Drain and reserve 1/2 cup of pasta water.
2. Heat a saute pan over medium-high heat and melt 2 tablespoons of butter then add the chopped shallots and mushrooms to pan. Cook the shallots and mushrooms for 6-7 minutes, until translucent. Add the garlic and 1/2 teaspoon of salt to the shallots and cook for another minute. Add the clam juice from the canned clams. Allow the shallot mixture to reduce to 1/3 then add the cooked spaghetti to the pan. Toss to coat and add the remaining butter, clams, parsley, and salt and pepper to taste. Add some of the pasta water if needed then serve. Garnish with Parmesan cheese if desired. Enjoy!

Spicy Turkey-Spinach Lettuce Wraps

I just can't get enough of lettuce wraps lately!!! They are so fast and easy to make, fun to eat and delish!!! You can also add mushrooms, water chestnuts, bamboo shoots, . . . whatever you have on hand that you think will be tasty to the dish!
Spicy Turkey-Spinach Lettuce Wraps
Recipe by: Emily
1 lb Ground Turkey
2 tsp Sesame Oil
2 tsp Canola Oil
1-2 tsp Garlic Chili Paste
2 Cloves Garlic, minced
3 tsp Ginger, minced
4 Green Onions, Chopped
2 cups Baby Spinach
1/2 cup Carrots, shredded or minced
1-2 Tbsp Low Sodium Soy Sauce
1 Tbsp Oyster Sauce
2 tsp Rice Wine Vinegar

1. Heat the sesame and canola oil in a wok over medium high heat. Add the garlic, ginger, garlic chili paste, carrots and green onions to the wok. Cook for 1 minute, add the ground turkey. Cook until the turkey is no longer pink. Add the soy sauce, oyster sauce, rice wine vinegar, and spinach. Toss together, cook for 1 more minute and remove from heat. Serve turkey mixture with red lettuce leaves as wraps and top with spicy/sweet soy sauce and peanuts. Enjoy!

To make wraps scoop about 1 tablespoon of filling into a lettuce leaf, drizzle a little spicy sweet soy sauce over the turkey and sprinkle with chopped peanuts, fold lettuce over meat and eat!

Spicy/Sweet Soy Sauce
1/3 cup Low Sodium Soy Sauce
3 Tbsp Brown Sugar
1-2 tsp Garlic Chili Paste

Bring to a boil and simmer for 2-3 minutes. Serve.

Black Pepper Beef

This is a great dish to enjoy for a wonderful new year!!! I am holding out that this year will be marvelous and filled to the brim with tasty recipes and lovely days! I hope that you and yours had/have a wonderful new year! Happy Cooking!
Black Pepper Beef
Recipe by: Emily

2 Tbsp Canola Oil
1 lb Rib eye Beef, sliced thin
1 tsp Cornstarch
2 Garlic cloves, minced
1 Onion, sliced
2 Cups Sugar Snap Peas
2 Tbsp Brown Sugar
2 tsp Soy Sauce
2 Tbsp Oyster Sauce
2-3 tsp Freshly Cracked Black Pepper

1. Toss the sliced beef in a bowl with the cornstarch to coat. Heat the 1/2 tablespoon of oil in a wok over medium high heat. Cook the beef in the oil in 2 batches for 2-3 minutes and set aside in a bowl.
2. Add 1 tablespoon of oil to the wok and add the garlic and onions, cook for 2 minutes then add the sugar snap peas. Cook for 2-3 minutes then set aside with the beef.
3. Add the brown sugar, soy sauce, oyster sauce and black pepper to the wok. Bring to a boil and allow to reduce for 2-3 minutes. Add the beef and vegetables to the wok and toss in the sauce and cook for another 2-3 minutes. Serve over rice. Enjoy!

Chicken and Shrimp Pad Thai

We love Pad Thai!!! It is a must when we go to any Thai restaurant so I had to try my hand at it at home . . . and it was awesome and easy breeezy to make!
Chicken and Shrimp Pad Thai
Recipe by: Emily

1/2 lb Chicken Tenders, thinly sliced
1/3 lb Shrimp, chopped
8 oz Thick Rice Noodles
3 Eggs, beaten
2 tsp Canola Oil
1 tsp Sesame oil
1 Tbsp Garlic, chopped
1 tsp garlic Chili Paste, add more if you like it spicy
4 Green Onions, chopped
3 Tbsp Fish Sauce
3 Tbsp Lime Juice
3 tsp Brown Sugar
2 cups Bean Sprouts
1/4 cup Peanuts, chopped
1/3 cup Cilantro, chopped

1. Soak the noodles in hot water for 20 minutes, until soft. Drain and set aside.

2. Mix the fish sauce, lime juice, and brown sugar together in a bowl and set aside.

3. Heat a wok over medium high heat, add canola oil, sesame oil, garlic, chili paste and green onions. Cook for 1 minute then add the chicken. Cook for 3-4 minutes, until chicken is no longer pink. Add the chopped shrimp and cook for another 2-3 minutes. Add the bean sprouts and noodles and toss well with the shrimp and chicken.

4.Clear a well in the middle of the noodles and pour the eggs in. Scramble the eggs in the well and then break up and mix with the noodle mixture. Add the fish sauce/ lime juice mixture to the noodles and toss to coat. Cook for 1-2 more minutes then sprinkle with cilantro and peanuts. Enjoy!

Cheesy Turkey Meatballs with Rosemary Marinara Sauce

   I love the flavor of turkey and rosemary together. They compliment each other so well with the flavorful rosemary adding a bit of a lift to the fairly uneventful ground turkey. This is a great dish to whip up for your fam while finishing wrapping gifts, or going over lists or just wanting to feed the fam some good and easy cooking . . . and then crash on the sofa with a good movie!
Turkey Meatballs
Recipe by: Emily

1.5 lbs Ground Turkey
2 Eggs
2 slices of Bread
1/2 cup milk
1/4 cup Parmesan Cheese, grated
2 Tbsp Parsley, chopped
1 tsp Salt
1/2 tsp Pepper

1. Soak the bread slices in the milk in a large bowl. Add the ground turkey, cheese, eggs, parsley, salt and pepper. Combine ingredients and roll into 1 inch meatballs and place on a baking sheet. Bake meatballs in a 425 degree preheated oven for 10-12 minutes. Serve over pasta with Rosemary Marinara Sauce. Enjoy!

Rosemary Marinara Sauce
Recipe by: Emily

1 large Onion, chopped
2 14 oz cans diced Tomatoes
2 cloves Garlic, minced
2 Tbsp Olive Oil
2 Tbsp Tomato Paste
1-2 tsp Sugar
1 tsp dried Basil
1 Tbsp Balsamic Vinegar
1/2 tsp dried Rosemary,minced
Freshly Cracked Black Pepper
Salt

1. Heat the Olive oil in a medium sauce pan over medium high heat. Add the chopped onion and 1 teaspoon of sugar. Cook onions for 4-5 minutes or until they begin to lightly brown. Lower heat to medium low and cook for 5-6 minutes, stirring occasionally.

2. Add the diced tomatoes with juice, 1 tablespoon of vinegar, minced roasted garlic, 1/2 teaspoon of pepper, 1 teaspoon of salt, dried basil, rosemary and tomato paste to the onions. Lower heat if needed and simmer for at least 30 minutes stirring occasionally.

3. After simmering, taste sauce and season with salt and pepper. Serve over your favorite pasta! Enjoy

Pork Lettuce Wraps

We have been having a bit of an Asian inspired menu this week at our home . . . I still have PLENTY of recipes yet to come. These Pork Lettuce Wraps were awesome! VERY flavorful and fun to eat! I would make these again anytime!
Pork Lettuce WrapsRecipe by: Emily1 lb Ground Pork
2 tsp Sesame Oil
2 tsp Canola Oil
1/2-1 tsp Garlic Chili Paste
2 Cloves Garlic, minced
3 tsp Ginger, minced
4 Green Onions, Chopped
1 1/2 cups Bean Sprouts
1/2 cup Water Chestnuts, chopped
1-2 Tbsp Low Sodium Soy Sauce
1 Tbsp Oyster Sauce
2 tsp Rice Wine Vinegar

1. Heat the sesame and canola oil in a wok over medium high heat. Add the garlic, ginger, garlic chili paste and green onions to wok. Cook for 1 minute, add the ground pork. Cook until the pork is no longer pink. Add the soy sauce, oyster sauce, rice wine vinegar, chestnuts and bean sprouts. Toss together, cook for 1 more minute and remove from heat. Serve Pork mixture in lettuce cups garnished with cilantro and chopped peanuts. Enjoy!

Dipping Sauce
1/3 cup Low Sodium Soy Sauce
2-3 Tbsp Brown Sugar
2 tsp Rice Wine Vinegar
1/2-1 tsp Garlic Chili Paste

Heat to dissolve brown sugar.

Shrimp Egg Foo Young

My hubby LOVES eggs! He could eat them prepared almost anyway morning, noon or night. I on the other hand am not always so keen to dive into them. So to appease the both of us I came up with this recipe . . . and we both loved it!
Shrimp Egg Foo YoungRecipe by: Emily
1/4 Pound Shrimp, peeled, deveined, and chopped
1 1/2 cups Bean Sprouts
1/2 cup Onion, chopped
2 Green Onion, chopped
1/3 cup Water Chestnuts, chopped
1 tsp Canola Oil
1 tsp Sesame Oil
1 Clove Garlic, minced
1 Tbsp Soy Sauce
1 tsp Cornstarch
4 Eggs

1. Heat 1 teaspoon sesame oil and 1 teaspoon canola oil in a non-stick skillet or wok over medium heat. Add the chopped onion and cook for 5 minutes, or until the onions begin to soften. Add the green onions and bean sprouts. Cook for another minute and then add the shrimp, and soy sauce, cook for another 2-3 minutes until the shrimp are just done. Remove from heat and sprinkle the cornstarch over the shrimp mixture, combine. Allow shrimp mixture to cool for a few minutes.
2. Beat the eggs in a bowl. Add the shrimp and veggie mixture. Heat 1 teaspoon of oil in a non-stick skillet over medium heat. Scoop 1/3 to 1/2 cup of the egg mixture into skillet. Cook each patty until the eggs are lightly browned and then flip over and cook the other side until lightly browned. Makes 4-6 servings. Serve with gravy and enjoy!

Egg foo Young Gravy
1 cup Chicken Stock
1 Tbsp Brown sugar
1 Tbsp Soy Sauce
1 Tbsp Cornstarch
1 Tbsp Water

Combine the chicken stock, brown sugar and soy sauce in a sauce pan. Bring to a boil.
Combine the cornstarch and water together to make a slurry. Whisk the cornstarch slurry into the chicken stock and simmer until the sauce has thickened. Serve over Egg Foo Young.

Porcupine Meatballs

I loved it when I was a child and my mom made porcupine meatballs . . . I thought it was the coolest thing how the rice made the meatballs look like little porcupines once they were cooked . . . these are a great little appetizer for a holiday party. Once the meatballs are baked you can transfer them to a crock pot to simmer in the sauce as well.Porcupine MeatballsRecipe by: Emily
2 lbs Ground Beef
3/4 cup Rice
1 cup of Water
1 small Onion, minced
2 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Garlic Powder
1/2 tsp Dry Mustard

Sauce:1 can Tomato Soup
2 8 oz cans Tomato Sauce
3-4 Tbsp Brown Sugar
1 1/2 Tbsp Worcestershire Sauce

1. Combine ground beef, rice, onion, salt, pepper, garlic powder, dry mustard and 1 cup of water together. Make into 2 inch meatballs and place in a baking dish. Pour 1 cup of water into the bottom of the pan. Cover dish tightly with tin foil and bake in a 350 degree preheated oven for 45 minutes.
2. Pour sauce over the meatballs and continue baking uncovered for 15- 20 minutes. Serve hot. Enjoy!

Cowboy Mac N' Cheese

   The snow has finally hit us hard this year . . . I have to admit I was kind of wishing it would return . . . and then it did and I am wondering what possessed me to wish for it!?! . . . But with snow comes the craving for warm, comforting foods . . . which I love . . . I think if you look in the food dictionary I believe you will find that Mac N' Cheese and comfort cross reference each other. We had some friends for dinner to sample this dish and they loved it . . . so naturally it made the blog!Cowboy Mac N' Cheese
Recipe by: Emily

14.5 oz box of Pasta, Elbow Macaroni, Penne, Spiral . . . etc.5 strips of Bacon, chopped
2 cups Diced cooked Chicken
1/2 cup chopped Onion
1 small can diced Green Chili's
4 oz Cream Cheese
3 cups shredded Cheddar Cheese
2 Tbsp Butter
2 Tbsp Flour
2 cups Milk
3-4 Tbsp Barbeque Sauce
Cayenne Pepper
Salt
Pepper
1 Buttery Bread Crumbs or Cracker Crumbs

1. In a large skillet over medium heat, cook the bacon and onion under the bacon has rendered and is crisp and the onions are translusent and begin to brown; 7-9 minutes. Add the green chilis and chicken and cook for another 2 minutes. Place the chicken/bacon mixture aside in a bowl.
2. While the bacon and onion cook boil the pasta according to package directions until the pasta is al dente. When the pasta is done drain and set aside.
3. Add 2 tablespoons of butter to the same skillet used to cook the bacon and melt over medium heat. Stir in 2 tablespoons of flour to the butter and cook for one minute. Whisk in the milk and continue to whisk and cool until mixture begins to thicken. Add the barbeque sauce, cream cheese, cheddar cheese, and a pinch of cayenne pepper. Stir in the chicken/bacon mixture to the cheese sauce and combine. Taste and season with salt and pepper or add more bbq sauce if needed.
4. Combine the pasta and chicken mixture together. Pour into a 9x13 inch baking dish and sprinkle with bread or cracker crumbs. Bake in a 350 degree preheated oven for 20-25 minutes or until golden browned and bubbly.

Potato, Cheese and Caramelized Onion Perogies with Ham and Mustard Brown Butter Sauce

I made a large batch of these babies and froze whatever escaped the dinner table. They are addictive! I especially love what browning them in butter does to the taste and texture! Delish!
Potato, Cheese and Caramelized Onion Perogies with Ham and Mustard Brown Butter Sauce
Recipe By: Emily

Dough:
1 cup water
1/2 cup Butter, melted
1 Egg
3 3/4 cup Flour
Dash of Salt

Filling:
3 Cups Mashed Potatoes
2 cups Shredded Cheddar Cheese
2 Medium Onions, chopped and caramelized
2 Tbsp Sour Cream
Salt
Pepper

Sauce:
1 cup Chicken broth
1/2 cup finely chopped Ham
2 Tbsp Butter
1-2 Tbsp Spicy Brown Mustard
1 tsp Honey

1.In a stand mixer with a dough hook mix the wet dough ingredients and then add the flour. Mix until dough comes together and is not sticky. Cover and let rest for 15 minutes before using

2. While the dough rests boil the potatoes and caramelize the onions for the filling. Mix filling ingredients together and season with salt and pepper to taste.

3. Roll out dough and use a cup or cookie cut to cut out rounds. Spoon filling onto the dough rounds and seal dough.

4. Cook the perogies in salted boiling water until they float to the top. Remove with a slotted spoon and cook in batches until they are all done. In a large sauce pan brown the perogies in butter. Set aside while preparing the sauce.

5. Melt 2 tablespoons of butter in a large frying pan and allow to begin to brown. Add 1/2 cup of finely chopped ham to the fraying pan and cook for 1 minute. Add 1 cup of chicken broth and 1-2 tablespoons of spicy brown mustard and 1 teaspoon of honey to the pan. Allow to cook until slightly thickened. Serve over browned perogies. Enjoy!

Carolina Style Nectarine BBQ Pork Ribs

Halloween has come . . . and almost gone again. It is now time to trade in the spider webs and ghoulish decor in our home for fall leaves and turkeys. To welcome fall I made a killer BBQ sauce to baste some amazing ribs for dinner. We loved it!
The next day I shredded the leftover ribs from this recipe, added a little cider vinegar to the meat and made pulled pork sandwiches that were unbelievably delish! I LOVE BBQ! My hubby took me to Troy's BBQ in St. George UT for lunch a few weeks ago and um yeah . . . it was amazing! I am all over their pulled pork and fried leeks! If you haven't been their . . . try it! Carolina Style Nectarine BBQ Sauce
Recipe by: Emily
1 cup *Nectarine Mustard
1/4 cup Sugar
1/4 cup light Brown Sugar
3/4 cup Cider Vinegar
2 Tbsp Chili Powder
1 tsp Black Pepper
1/4 tsp Cayenne (optional)
1/2 tsp Soy Sauce
2 Tbsp Butter
1/2 Tbsp Liquid Smoke
Preparation:
Mix all the ingredients in a sauce pan except butter. Simmer 30 minutes. Stir in butter and simmer for 10 more minutes. Use to baste meats, or as a dipping sauce. Enjoy!

For the ribs I put boneless pork ribs in the crock pot smothered in Carolina Nectarine BBQ Sauce and slow cooked them until nice and tender. I usually reserve 1/2 cup of BBQ sauce and lay the ribs on a baking sheet when they are done, baste them with more sauce and broil them for a minute to get an intense BBQ sauce coating.

*I made nectarine mustard this summer and canned it . . . use any mustard in place of it if you need to!

Chicken Chow Mein with Crispy Wonton Noodles

I am a home body when it comes to eating . . . I like eating out here and there but there is nothing quite like cooking at home and knowing what you put into your food and having the satisfaction of presenting something delish to your family and enjoying it together.
This recipe is proof that making dinner surpasses going out in my mind. Last night was the perfect night to kick it at home with my handsome husband, eat chow mein and watch Halloween movies! The wonton noodles were ueber yummy and we dusted the remainder noodles with cinnamon and sugar and munched some more during our flick. Es Smeckt!
Chicken Chow Mein
Recipe by: Emily

1/4 cup Dried Shiitake Mushrooms
1/2 cup Boiling Water
1 medium Onion, sliced into "moons"
1 Clove Garlic, minced
1/4 tsp Celery Salt
3 cups low-sodium Beef Broth
3 Tbsp Cornstarch
2 Tbsp Vegetable or Canola oil
2 tsp Soy Sauce
2 tsp Brown Sugar
1 cup Celery, sliced about 1/4-inch thick
2 Large Chicken Breasts, cut into 1 inch pieces
1 small can sliced Water chestnuts, drained
1 can Bean Sprouts, drained
Salt and freshly ground black pepper

1. Place mushrooms in a small bowl and cover with the boiling water allowing mushrooms to seep for 10 minutes. Remove mushrooms and save for another recipe. Set the mushroom broth aside to use.

2. Heat 2 tablespoons of the vegetable oil in a medium saucepan over medium-high heat. Add the chicken, season with salt and pepper and brown on all sides. Add the onions and cook until the chicken is done. Set the chicken and onions aside in a bowl while preparing the gravy.

3. Add the garlic to the pan that the chicken was cooked in and cook for 1 minute. Add 2 1/2 cups of the beef broth and the reserved mushroom broth, and bring to a boil.

4. In a small bowl, whisk together the remaining 1/2 cup beef broth, cornstarch, celery salt, 2 teaspoons brown sugar and soy sauce. Add the cornstarch mixture to the saucepan and return the mixture to a boil. Add the chicken and onions back to the pan and reduce the heat and simmer for 5 minutes, or until the gravy is slightly thickened. Add the water chestnuts and sprouts. Serve over crispy wonton noodles. Enjoy

Crispy Wonton Noodles
2 cups Vegetable oil
1 package Wonton Wrappers, cut into thin strips about 1/4-inch wide

Heat vegetable oil in a skillet or pan with deep sides until it reaches 350 degrees F. Fry the strips in the hot oil, 30 seconds to 1 minute, or until crispy and golden brown. Remove from the heat with a slotted spoon and drain on paper towels.

* Coat any leftover crispy wonton noodles with cinnamon and sugar and enjoy as a snack!

Coconut Shrimp Curry

I LOVE cooking with coconut milk . . . but try not to too often because it is some rich and heavy stuff (although I do opt to use lite coconut milk often enough when I do cook with it). Pairing coconut milk with curry is out of this world! This curry is rich and creamy . . . decadent if anything. My favorite curry is from Benja's Thai restaurant in St. George, Utah. The Yellow Curry is my very favorite . . . but everything else we have tried rocks too! If you ever get the chance . . . go there! The food is awesome and the hubs and I CRAVE their sushi 24/7!!!
I also ventured out today and bought a jar of italian pickled garlic . . . anyone ever cooked with it before? The girl at the store sold me on its many uses and how interchangeable it is in Italian cooking with regular garlic, and that it is awesome in salsa and good to eat on its own . . . we shall see . . .Coconut Shrimp Curry
Recipe by: Emily

1 1/2 lbs Shrimp, shelled, cleaned and tails removed
1/2 cup Red or Green Belle pepper, diced
1 cup Red Onion, diced
3 cloves of Garlic, minced
2 Tbsp Oil
1 can Coconut milk
1-2 tsp Curry Powder
1/4 cup Fischer Wieser-Mango Ginger Habanero Sauce
Garlic Chili Paste, optional- (add if you want more heat!!!)
1/2 tsp dried Basil or 1 Tbsp fresh basil, minced
1-2 Tbsp Soy Sauce, or Wasabi Soy Dipping Sauce, to taste
1/2 Tbsp Cornstarch, optional . . . add if you want a thicker sauce
Salt
Pepper

1. Heat two tablespoons of oil in a large wok or skillet over medium heat, add the diced onion and cook for 5 minutes, then add the green pepper to the onions and cook for an additional 5 minutes. Add the garlic, curry powder and basil to the onion and peppers and cook for one minute.
2. Slowly stir in the coconut milk, mango habanero sauce, and soy sauce. Bring coconut milk to a simmer and add the shrimp. Cook until shrimp begin to turn pink. Whisk in the cornstarch and allow to thicken for another minute or two, taste and season if needed. Remove from heat and serve over rice. Enjoy!

If you can't find the mango ginger habanaro sauce, use mango or apricot jam instead with a teaspoon of minced ginger and a teaspoon (or more) of minced habanaro or jalapeno.

Chicken Pillows

I am 99.9% sure that everyone in Utah (if not the entire US) has a recipe for Chicken Pillows. So I guess that makes this a classic. Some of you may roll your eyes and say "Chicken Pillows" . . . seriously . . . but they are delish . . . so here they are.
I like a little crunch in mine so I always add either toasted chopped pecans, diced celery or green onion or all of the above when I have them on hand. Then I roll them in either panko crumbs, cracker crumbs, crushed corn flakes, crushed stuffing or croutons or whatever other brilliant ingredients that I have on hand. I top off my chicken pillows with homemade chicken gravy, but you can also use cream of mushroom or cream of chicken soup thinned out.
I have been distracted from posting due to family reunions (had SOOOO much fun!!!) and my new obsession with geneology!!! I made a "spring cake" and "fall cupcakes" for a Relief Society Enrichment dinner and of course had to share more pics!
Chicken Pillows
Recipe by: Emily

1 Tube Crescent Rolls
2 cups Roasted Chicken, diced or shredded
1 8oz Cream Cheese, room temperature
2 Green Onions, chopped
1/4 cup Celery, chopped fine
1/4 cup Pecans, chopped and toasted
Salt
Pepper
1/2 cup butter, melted
1 1/2 cups bread crumbs, cracker crumbs etc.

1. Combine the cream cheese, chicken, green onions, celery, pecans and salt and pepper together.
2. Unroll crescent rolls and evenly divide the chicken mixture onto each unrolled roll.
3. Roll or fold the crescent roll dough over the filling, making sure that all of the filling is enclosed in the dough, it will look "something like a pillow."
4. Roll the dough pillows in the melted butter and then in the crumbs. Place on a baking sheet and bake in a 350 degree preheated oven for 14- 17 minutes or until golden brown. Top pillows with gravy to serve! Enjoy!

German Meatballs with Buttermilk Gravy

On Sunday evening I browsed the many cookbooks that I brought back with me from Germany and made a list of recipes that I want to make . . . . so I will hopefully be posting more German recipes here within the next few weeks/months. I love German food! It is VERY hearty. I especially love the Knoedls and Kloese that accompany so many meals. I am definitely going to be making some in the near future.
German Meatballs with Buttermilk Gravy
Recipe by: Emily
2 lbs Lean Ground Beef
1 Egg
1/4 cup Milk
1/3 cup FRESH Bread Crumbs
1 Small Onion, diced small
2 tsp Spicy Brown Mustard or Regular Yellow Mustard
1 tsp Salt
1/2 tsp Black Pepper
1 Tbsp Vegetable or Canola Oil
1 Medium Onion, thinly sliced
2 Tbsp Olive Oil
1/4 cup Flour
2 cups Buttermilk
1 tsp Brown sugar
2 Tbsp Butter

1. Heat a large skillet over medium high heat, add 2 tablespoons of olive oil and 1 tablespoon of butter to the pan, melt together. Add the 1 teaspoon of light brown sugar to the melted butter/oil, add the chopped onion and cook for 5 minutes stirring occasionally until onions begin to brown. Lower heat to medium low and continue to cook onion stirring occasionally until softened and caramelized, about 15-20 minutes.
2. While the onions cook, mix the egg, bread crumbs, milk, salt, pepper, and mustard together in a bowl. In a medium bowl add the ground beef, diced onion and bread crumb mixture together. Mix gentle until the onions and bread crumbs are evenly incorporated. Shape into walnut sized meatballs. After the onions are caramelized add 1-2 tablespoons of water to the onions to deglaze the pan. Remove the onions from the skillet and set aside. Add 1 -2 tablespoons of oil to the skillet and fry the meatballs on each side over medium heat until browned.
3. Remove meatballs from the skillet and add 2 tablespoons of butter to the skillet, add the flour and cook for 1 minute. Whisk the buttermilk into the flour, continue whisking until the gravy is smooth. Taste gravy and season with salt and pepper if needed. Add the caramelized onions and meatballs back to the skillet and allow to simmer for 2-3 minutes or until the gravy has thickened. Serve over hot spaetzle noodles. Enjoy!

Za-Zoom Meatballs

I hope that everyone had a wonderful July 4th weekend! We celebrated today by going out to breakfast and then by watching our towns Independence Day Parade. It was a good day. The hubs and I were too tired to go out and watch the fireworks . . . but we heard them. We will have to do that on the 24th for sure.
My hubby and I were out of town last week . . . so I have been trying to cook "real food" the past few days and hence this little jem of a recipe. He was on a golf getaway with his amazing Dad and I was chewing dust and squealing over bugs in the mountains with the girls in our ward . . . it was wonderful and a day! Za-Zoom Meatballs
Recipe by: Emily

Meat Balls:7 Tbsp Soy sauce, low sodium
6 Tbsp Sugar
1 teaspoon Garlic salt
2 Tbsp Water
3 Scallions, diced
1 tsp Ginger
2 lb Ground beef
1 cup Bread crumbs, I love panko for this!
1 tsp Black Pepper, freshly cracked

Za-Zoom Sauce:1 cup Brown sugar
2 Tbsp Soy Sauce
1 1/2 cups Water
1 teaspoon Ginger, mashed and minced1 1/2 cups Catsup
1/3 cup Pineapple Juice
1/3 cup Vinegar
Salt & pepper to taste

1. Whisk all the sauce ingredients together in a medium bowl and set aside.

2. Mix all of the ingredients together except for the ground beef and bread crumbs. Let sit for 10 minutes.

3. Place the beef in a large bowl and make a well in the center. Put the crumbs in the well and pour the soy sauce mixture over crumbs. Blend beef and crumb mixture together thouroughly with your hands.

4. Shape ground beef mixture into balls and brown in oil.

5. Place the browned meat balls in an oven safe baking dish; pour the sauce over them and bake at 300 F. for one hour. Serve over rice or alone. Enjoy!

Sun Dried Tomato, Roasted Garlic, and Caramelized Onion Marinara

Pasta is a labor of love for me . . . I love to eat it and make it! I especially LOVE homemade marinara sauce!!! I don't mind simmering pasta sauce on the stove half the day while I clean house and fold laundry . . . those are the best days to make it because after working all day you can sit down to a plate of heaven!!! This time around I really cooked my sauce down and made it thick and rich. The sugar from the tomatoes caramelized . . . everything in the sauce melted together and became rich, and oh so tasty! I love this recipe!Sun Dried Tomato, Roasted Garlic, and Caramelized Onion MarinaraRecipe by: Emily

1 large red Onion, chopped
4 14 oz cans diced Tomatoes
5-6 cloves roasted Garlic, minced
1/3 cup chopped Sun dried Tomatoes in oil
2 Tbsp Olive Oil
2 Tbsp Tomato Paste
2 tsp Brown Sugar
2-3 tsp Sugar
1 tsp dried Basil
1 Tbsp White Vinegar
Freshly Cracked Black Pepper
Salt

1. Heat the Olive oil in a medium sauce pan over medium high heat. Add the chopped onion and 2 teaspoons of brown sugar. Cook onions for 4-5 minutes or until they begin to lightly brown. Lower heat to medium low and cook for 15 minutes, stirring occasionally.

2. Add the diced tomatoes with juice, sun dried tomatoes, 2-3 teaspoons of sugar, 1 tablespoon of vinegar, minced roasted garlic, 1/2 teaspoon of pepper, 1 teaspoon of salt, dried basil and tomato paste to the onions. Lower heat if needed and simmer for 2 hours, stirring occasionally.

3. After simmering for 2 hours taste sauce and season with salt and pepper. Serve over your favorite pasta! Enjoy

-This sauce is thick and has a rich sweetness that I love and really brings out the roasted garlic and sun dried tomoato flavors.
-You can also add fresh basil at the end if you like and or parsley.
-If you want the sauce to be less chunky use a potato masher and mash down the sauce half way through cooking, or puree 2 of the cans of diced tomatoes.

Sesame, Orange, Wasabi Noodles with Crispy Fried Tofu

I was on a bit of a Tofu kick while my hubby was away for a few days . . . he was glad to have missed my little experimentation with tofu in the kitchen . . . poor boy doesn't know what he is missing!
I promised him when we got married that he would never have to eat tofu AND that I would never "sneak" it into anything that I made. I have held to that promise . . . even though he may not fully believe me . . . anyways I like tofu, I may never crave it but I think it is fun to experiment with. I really liked it in this dish . . . with a crispy texture on the outside and the soft middle inside. It was pretty tasty! The cilantro and green onion add a great flavor and texture as well . . . I wouldn't bother making this dish if you don't have the fresh herbs and scallions!
Sesame, Orange, Wasabi Noodles with Crispy Fried Tofu
Recipe by: Emily
1-2 packages Udon noodles (or any favorite Asian noodle)
1 block Firm Tofu
1/2 cup Corn Meal
Pinch of Cayenne Pepper
1/2 cup Canola Oil (you can also use peanut or vegetabel oil)
1 Red Pepper, seeded and julienned
1/4 -1/3 cup Wasabi Soy Dipping Sauce
2 tsp Canola Oil
2-3 Tbsp Orange Juice
1/2-1 tsp Orange Zest
1 tsp Toasted Sesame Oil
1 1/2 tsp Sugar
2 Green Onions, diced
1 handful Cilantro, torn or chopped
Toasted Sesame Seeds to garnish

1. Slice the tofu in half lengthwise and then into 1/2 inch slices. Place the sliced tofu in a sallow dish and drizzle with the wasabi soy sauce, turn tofu over to coat both sides. Allow tofu slices to marinate for 1/2 hour.

2. Prepare noodles according to package directions and set aside.

3. Heat 1/2 cup oil in a large skillet or wok over medium heat. Mix the corn meal with a pinch of cayenne pepper in a bowl. Dip the tofu slices in the cornmeal mixture to coat on all sides, tapping away excess meal. (Be sure to save the wasabi soy sauce.) Fry the tofu in batches for 1-2 minutes on each side in the oil until lightly browned. Drain the tofu slices on a paper towel and set aside.

4. Remove the oil from the pan and wipe skillet with a paper towel. Add 2 tsp of oil back to the pan; add the red pepper to the skillet and stir fry for a few minutes to soften slightly. Add the reserved wasabi soy sauce, orange juice, sesame oil, sugar, and green oniont to the skillet. Cook for 1 minute; add the noodles and toss to coat. Plate the noodle mixture then top with crispy tofu slices, cilantro and toasted sesame seeds. Enjoy!

My FAVORITE Mac N' Cheese . . . with Roasted Garlic, Caramelized Onions, Chicken and Parmesan Cheese!

Mac N' Cheese is a regular on the favorite comfort food list . . . but it makes a rare appearance at my house . . . so when I do make it from scratch I like to go all out and make it with some of my favorite ingredients like roasted garlic, caramelized onions, Parmesan cheese, chicken and buttery brioche bread crumbs. Delish!!! My FAVORITE Mac N' Cheese
Recipe by: Emily

2 cups Elbow Macaroni
3 Chicken Breasts, boneless and skinless
1 medium Onion, chopped
4 Roasted Garlic Cloves, minced
1 1/2 tsp Brown Sugar
2 Tbsp Olive Oil
2 1/2 cups Milk
1 cup Shredded Provolone Cheese
1 cup Shredded Parmesan Cheese
3 Tbsp Butter
2 Tbsp Flour
Salt
Freshly Ground Black Pepper
2 cups Bread Crumbs, I like to use coarse brioche crumbs best
1. Cook macaroni according to directions on the package to al dente. Drain pasta and set aside in a large bowl.

2. Heat a large skillet over medium high heat, add 2 tablespoons of olive oil and 1 tablespoon of butter to the pan, melt together. Add the 1 teaspoon of light brown sugar to the melted butter/oil, add the chopped onion and cook for 5 minutes stirring occasionally until onions begin to brown. Lower heat to medium low and continue to cook onion stirring occasionally until softened and caramelized, about 15 minutes.

3. While the onions cook cut 3 chicken breasts into 1 inch pieces. Once the onions have caramelized for 15 minutes, higher the temperature to medium and add the chicken pieces to the pan. Season with salt and pepper and cook for 5-7 minutes, or until the chicken is browned and just cooked through. Add the minced roasted garlic to the chicken and remove skillet from heat. Spoon chicken over the macaroni and set aside while making the cheese sauce. Preheat oven to 350 degrees.

4. Use the same skillet that you cooked the chicken in to make the sauce, it will deglaze the pan. Higher heat to medium, add 2 tablespoons of butter to the skillet and melt. Add 2 tablespoons of flour to the melted butter and whisk while cooking for 1 minute until incorporated and smooth. Add 2 1/2 cups milk to the flour/butter mixture and whisk while continuing to cook. Once the milk mixture begins to thicken and bubble add the shredded cheeses and continue to whisk until the cheese has melted, about 3 minutes. Taste cheese sauce and season with salt and pepper to taste.

5. Pour the cheese sauce over the macaroni and chicken mixture and mix well. Pour macaroni mixture into a 9x13 inch baking dish and top with 2 cups of brioche bread crumbs. Bake for 20-25 minutes, until bread crumbs are browned and the macaroni is bubbly. Allow to sit for 5 minutes before serving, enjoy!