Long-Life Noodles with Chicken and Broccoli

 

I wanted to start mixing up my dishes for the new year.  We love a Chinese noodle dish and I found this late last year.  What a great way to start the new year with Long-Life Noodles, a recipe I found on the EatingWell site.  We changed the protein to chicken and tweaked a few things and loved the way it came out.  We think this is going to be a regular!

Ingredients (3-4 servings)

• 6-8 oz Thin spaghetti
• 1 tsp Sesame oil
• 3 tbsp Oyster sauce
• 3 tbsp Cooking sherry
• 2 tbsp Soy sauce
• 1 ½ tsp Cornstarch
• 1 tbsp Vegetable oil
• 10-12 oz Broccolini, stalks trimmed with larger pieces cut in half.  
• 12 oz Mushrooms, sliced thinly
• 2 Chicken breasts, trimmed and thinly sliced.  
• 2 tsp Garlic, chopped (or cloves)
• 1-2 tsp Sesame seeds

Directions

1. Cook thin spaghetti according to package directions. Rinse and drain well. Toss with sesame oil. Set aside.
2. Whisk together oyster sauce, cooking sherry, soy sauce, and cornstarch in a small bowl.
3. Heat a large flat-bottom wok or large pan over medium-high heat. Add vegetable oil and swirl to coat. Add broccoli and mushrooms; cook, stirring occasionally, for 2 minutes. Add chicken and garlic.  Saute for 4 minutes, stirring continually.
4. Add the sauce and bring to a boil; cook for 1-2 more minutes. Add the noodles to the pan and toss to coat. 
5. Sprinkle with sesame seeds.  

Enjoy!

Tortilla Espanola (also Tortilla Espagnola or Tortilla de patatas)

Tortilla Espanola (also Tortilla Espagnola or Tortilla de patatas)

I have not made this dish in a long time.  I modified my recipe a bit from when I first wrote this down nearly 20 years ago.  We will definitely make this again before too long. Once you get the hang of this dish, it will be very easy to make and something that will be welcome for any meal! This dish is basically a Spanish potato omelet. I have heard that the word "Tortilla" in this dish comes from its circular shape, but it could also come from the fact that it will end up "cake" like. If you called this "Fred", it would still taste great.

Ingredients:

3-4 tablespoons Vegetable oil
4-5 medium white potatoes, peeled and thinly sliced (around 1/8" thick with a mandolin)
1 medium onion (yellow or vidalia), thinly sliced (around 1/8" thick with a mandolin)

Kosher salt and black pepper, to taste
6 Eggs

Cooking spray (if needed)

Directions
1. In a large pan, heat 2 tablespoons of vegetable oil over medium heat. Add potatoes and onions and stir every few minutes. Add salt and pepper to taste. The potatoes should cook for around 15-18 minutes. The potatoes and onion should brown in the process.  Lower the heat to prevent it from burning.  
2. In a large bowl, beat 6 eggs and add salt and pepper to taste. When potato and onion mixture is finished, add to the bowl with the eggs. Mix thoroughly.
3. Add one tablespoon oil to a skillet over medium heat (it can be the same used in step number 1. The ideal skillet for this step will have curved sides). Let heat up and then add the potato/onion/egg mixture spread evenly into the skillet.
4. Cook over medium heat for around 6-7 minutes until firm on the top (you do not want to burn the bottom).  Use a spatula to make sure it is not sticking to the sides.

5. Flip the tortilla.  There are two ways to do this.  Option one: you can take a large plate and place it over the top of the skillet. Make sure the smooth side of the plate is next to the food. Flip the skillet onto the plate. (If it falls apart, you did not cook it long enough.) Then slide it back into the skillet to cook the other side of the tortilla. Option two: you can use another skillet and just flip the tortilla from the pan into the new one.  Make sure that you have sprayed the other pan with cooking spray.

6. Cook for an additional 5-6 minutes.  Remove from heat and serve. Slice with a bread knife or pizza cutter.

Enjoy!

Panko & Pecan Crusted Mahi Mahi

 

We have been getting Hello Fresh meal kits since 2020 upon the recommendation of my son. At first, I was not crazy about the idea, but I tried it and really liked it. We started during the pandemic when we were not going out to eat. It provided a much needed diversity to our menu and after long days at work, it was nice to have everything you needed (for the most part) to prep a delicious meal. I also learned a great deal of recipes and new ways to prepare items that really improved my cooking skills. One entree we tried was Pecan-Crusted Trout that I adapted into this recipe. I also changed how I cooked it - opting for an air fryer method. This came out perfectly and it will be a regular addition to our menu planning!

Pictured above with a salad (but you have figured that out already).


Ingredients (Two Servings)

2 tsp Dijon mustard
2 tsp Honey
1 tbsp Mayonnaise (olive oil is preferable)
2 tbsp butter
2-3 tbsp pecans, crushed (may use walnuts or other nuts)
3-4 tbsp Panko bread crumbs
1/2 tsp Thyme (dried)
1/4 tsp Kosher salt
1/4 tsp Black pepper
2 Mahi mahi fillets (or other white fish such as cod).
Cooking spray

Directions

1. In a small bowl, mix together dijon mustard, honey and mayonnaise. Set aside.
2. In a microwave safe bowl, melt the butter and let it cool slightly.
3. Add pecans, panko bread crumbs, thyme, Kosher salt and black pepper to the butter. Mix until well combined.
4. Pat dry the Mahi mahi fillets with paper towels. Season to taste with Kosher salt and black pepper
5. Add a thin layer of the mustard mix to each fillet, and coat the top evenly.
6. Evenly divide the pecan and panko topping and cover each fillet. Press firmly to adhere to the fish.
7. Preheat the air fryer to 400°.
8. When it is preheated, spray the tray with cooking spray and place the fillets (carefully) on the cooking tray. Cook for 11-12 minutes.
9. Remove and let cool slightly before serving.

NOTE: Alternative recipe for the oven - 450° at 10-12 minutes

Enjoy!

Mediterranean Chicken with Oranges and Olives #AirFryer

We are the happy owners of a Gourmia Air Fryer, and had this recipe in the small recipe book that came with the appliance.  (NOTE: for more recipes - visit this page).  We love this addition to our kitchen and think it really does a great job.  I found this recipe for chicken and we decided to give it a whirl.  Tweaked it a bit and loved the way it came out.  I do not have the nutritional information - but there is not much here that is bad for you.  We cooked this with roasted carrots and green beans for a great dinner.  Definitely make this again.  This makes 2-3 servings and does not take too long (outside the marinating time).  

Ingredients (2-3 portions)

1/2 cup Orange juice

2 tbsp Orange zest
1/4 cup White wine (or white cooking wine)

1 tbsp Olive oil
2 tsp (or cloves) Garlic, finely chopped
1 tsp Thyme, dried

1/2 tsp Kosher salt 

1/4 tsp Black pepper

1/4 tsp Fennel seeds

2 Chicken breasts (boneless & skinless) , sliced in half across to make four thinner pieces.

1 tbsp Olive oil
Kosher salt and ground pepper, to taste
1/2 cup Kalamata olives, sliced or chopped

1/4 cup Broth (chicken or vegetable)

Cooking spray

Directions

1. In a large bowl, mix together orange juice, orange zest, white wine, olive oil, garlic, thyme, Kosher salt, black pepper and fennel.  Remove half the marinade and reserve for later.

2. Add chicken to the bowl with the marinade and marinate for around one hour in the refrigerator.

3. After the hour is up, place paper towels on a large plate and pat the chicken dry.

4. Preheat the air fryer to 375 degrees in "Air Fry mode"

5. When preheated, spray the air fryer basket with cooking spray.  Arrange the chicken in a single level and cook for 15 minutes.  
6. While chicken cooks, add reserved marinade, olives and broth a small saucepan.

7. Bring sauce pan to a boil and lower heat to simmer for 10 minutes.  

8. When chicken is done, serve with the sauce.

Enjoy!

Mediterranean Chicken & Chickpea Soup

This is a recipe that I found from Cooking Light and one that I had wanted to try for a bit.  It is super easy and one that I will make again.  The addition of artichoke and olives gives it a briny taste that might not be great for everyone.  I am going to adapt this and try it again, with more traditional soup vegetables.  Still, I liked this and it makes a very nice addition to healthy slow-cooker meals.  It is also super easy to make - so that is nice!

Ingredients

• 1 1/2 cups Dried chickpeas, soaked overnight in enough water to cover by two inches (or two cans chickpeas, drained)
• 1 cup Chicken broth
• 4 cups Water
• 1 large Yellow onion, chopped
• 1 (15 ounce) can Petite diced tomatoes (with liquid)
• 2-3 tbsp Tomato paste
• 4 cloves (or tsp) Garlic, chopped
• 2 bay leaves
• 3-4 tsp Ground cumin (adjust to taste)
• 4 tsp Paprika
• 1/2 tsp Black pepper
• 2 pounds bone-in Chicken thighs, skin removed
• 1 (14 ounce) can Artichoke hearts, drained and quartered (or marinated)
• 1/4 cup Kalamata olives, halved and pitted
• 1 tbsp Parsley, dried

Directions

1. Drain and rinse chickpeas and place in a 6-quart or larger slow cooker. Add chicken broth, water,  onion, tomatoes (with juice), tomato paste, garlic, bay leaves, cumin, paprika, and black pepper.  Stir to combine and place chicken on top of the mixture.  
2. Cover and cook on low for 8-9 hours (or high for 4 hours).
3. Transfer the chicken to a cutting board and let cool slightly. Shred the chicken with two forks, discarding bones and any fatty pieces. Stir the chicken into the soup. Discard bay leaf. 
4. Add artichokes, olives and dried parsley to the slow cooker and stir to combine. Cook on low for one additional hour (or high for an additional half hour).

Enjoy!

Blueberry Cranberry Bread

 

We wanted to find an easy recipe for a blueberry muffin bread and found this great recipe from the Frugalmomeh site.  So the name is for Frugal Mom eh! (because they are Canadian).  Lots of great recipes on the site.  We wanted something to make an easy breakfast bread that could replace nutbreads.  I think we found it.  I tweaked this recipe a bit and loved the way it turned out.  A nice treat for a morning - or really anytime.

Ingredients (makes one loaf)

Cooking spray

1 cup White sugar
1/2 cup Butter (one stick), unsalted
2 Eggs
1 tbsp Vanilla extract
1 cup Skim milk
2 cups Flour (all purpose)
2 tsp Baking powder

1/2 cup Cranberries, dried

1/4 cup Almonds, sliced
1 1/2 cups Blueberries (fresh or frozen)

Directions: 

1. Preheat your oven to 350 degrees.
2. Grease a 9 inch loaf pan with cooking spray.
3. Cream together the butter and sugar.
4. Add the eggs, vanilla and milk beating well.
5. Beat in the dry ingredients and until well combined
6. Add blueberries and mix by hand gently with a spatula being careful not to crush the berries.
7. Pour batter into your loaf pan and bake for 75-80 minutes or until a cake tester comes out clean.
8. Allow to cool in pan for 10 minutes before removing to finish cooling.

Enjoy!

Honey Nut Shrimp with Green Beans

 

It seems like I played with this recipe years ago.  But it was only earlier in 2020, so that sounds about right.  I saw this recipe for Honey Walnut Shrimp from EatingWell and played with it.  I liked how it came out and I expect that we will be making it again and again as a simple, but elegant dinner.  This is great served with rice or noddles or just by itself.  If you are serving it with rice, it can feed four.  Without rice, it becomes two nice sized portions (with maybe a bit left over for lunch down the road).

Ingredients (serves 3-4):

2 tbsp Water
2 tbsp Brown sugar
1/2 to 2/3 cup Walnuts or pecans, coarsely chopped
1 lbs Shrimp (large size, peeled and deveined)
1 tsp Honey

1/2 tsp Chinese five-spice blend

1/2 tsp Sesame oil
3 tbsp Olive oil, divided

8 oz Green beans, trimmed
1 tbsp Mayonnaise
1 tbsp Lemon juice

1 tbsp Soy sauce
1/2 tsp Black pepper, ground

1/4 tsp Kosher salt
½ cup sliced scallions

Directions

1. Bring water and brown sugar to a simmer in a large nonstick skillet over medium heat; cook until the sugar is completely dissolved, about 2-3 minutes. 
2. Stir in walnuts or pecans; cook, stirring often, until the sugar is golden and caramelized, about 2-3 minutes. 
3. Spread the walnuts evenly on a parchment paper-lined plate. Wipe out the pan.
4. Add 1 tbsp Olive oil and heat for a around 30 seconds.  Add the green beans and saute for around 3-4 minutes.  Remove and add to the shrimp mixture. 
5. Stir shrimp, honey, Chinese five-spice blend, sesame oil, and 1 tablespoon oil together in a bowl. Return the skillet to medium-high heat. Add the shrimp mixture; cook, stirring occasionally, until the shrimp are well browned and cooked through, about 4-5 minutes. Remove from heat. 
6. In a separate bowl, Combine mayonnaise, lemon juice, soy sauce, pepper, salt and the remaining 1 tablespoon oil in a small bowl and wisk until blended, add to the shrimp mixture in the pan, stirring to coat. 
7. Sprinkle with the caramelized walnuts and scallions. If desired, serve with rice.