Slow Cooker Oyster Sauce Chicken

 

 

  Ok, I know I say this all the time, but seriously, this is one of the easiest and tastiest recipes you'll ever make. You just throw everything into a slow cooker and it comes out perfectly every time! I might even go so far as to say it's fool proof. It's just that easy. It also happens to be so delicious, you'll want to add this to your recipe rotation or even serve it for your next dinner party. SO GOOD.

 So lets talk about oyster sauce, shall we? 

Let me be the first to say that oysters are not the first thing I would order from a menu, and NEVER raw on a half shell. No thank you very much. If you like raw oysters, more power to you, but they're just not for me. So I will happily tell you that oyster sauce does not taste fishy or briny in that way. It does, however, have a sweet and savory umami flavor that one might compare to a sweet soy sauce, with a texture that is more like ketchup. It's great as a condiment in Asian cooking, and in this case, it takes center stage as the main sauce ingredient. 

 Now, I could make home made oyster sauce by boiling and straining shucked (or dried) oysters to make a broth and then adding soy sauce, sugar, and corn starch, But who has the time or money for that? Again, it's kind of like ketchup: Yes, you could make it at home, but Heinz has already done it perfectly, so why would you? It's just easier and cheaper to buy a bottle and call it a day. 

 This recipe is the tweaked version of the one I found on Allrecipes.com. and if you're a novice cook, it's definitely the one to try. Just follow the recipe as written and I PROMISE you'll get rave reviews. I just made it last night and I literally already want to make it again! Time to buy another bottle of oyster sauce!

8 boneless skinless chicken thighs
Salt and pepper to taste
1/2 cup brown sugar
1 tbs minced garlic
1 bottle purchased oyster sauce

Enough water to rinse bottle
2 tbs corn starch
1/4 cup cold water

Sliced scallions for garnish, if desired


Season chicken thighs with salt and pepper. Set aside.
Add brown sugar, garlic, and oyster sauce to a slow cooker. Rinse out the bottle with water, and add to the mixture. Stir well. Add chicken thighs and toss to coat well.
Cook for EXACTLY 4 hours on low or 2 hours on high.
Remove chicken pieces to a cutting board.
Make a slurry with corn starch and 1/4 cup cold water. Add to slow cooker. Stir well and let the sauce thicken. Meanwhile, with a very sharp knife, slice the chicken. Serve the chicken slices on a bed of rice. Pour sauce over all. Garnish with sliced scallions, if desired. 

Try not to eat all 8 pieces of chicken in one sitting.


Tips:

  I've also made this recipe with the addition of sliced baby bella mushrooms. It was absolutely AMAZING. If you like mushrooms, DO IT. Just throw about 8oz of sliced mushrooms in with everything else. LOVE.
 The most important part of this recipe is the cooking time. Trust me when I say to just do 4 hours on low, or 2 hours on high. That's it. No more!! Any longer than that and your chicken will turn out rubbery and overcooked. Chicken just doesn't need that much time to cook. And if you see other recipes that tell you to cook chicken on low for 7 or 8 hours, you can tell them I said "Liar liar pants on fire."

  Yes, you can absolutely make this in the oven instead of the slow cooker. And you can use whatever kind of chicken you like. I used boneless thighs (why? because I like them!) but you can use boneless breasts, or even bone in skin on. Just mix together your sauce ingredients, pour over raw chicken pieces, then bake at 350 until chicken is cooked through. Probably about 25-30 minutes, depending on your choice of chicken.
  You can use regular white granulated sugar instead of the brown, if that's what you have, and feel free to adjust the amounts of the sugar and garlic to suit your tastes. For me, the balance of flavors is just perfect as is, but you do you.

  One other thing.. I've noticed that different brands of oyster sauce come in different sized bottles. You might find a 7oz or even a 10oz, but just go with it. It'll be fine. When you rinse out your bottle, it will automatically be the right ratio of water to oyster sauce. Also I have no preference for brands. They all taste pretty fabulous!

Pineapple Cole Slaw

 

Are you a cole slaw person? It seems to me that people are very divided when it comes to cole slaw. Either you love it or you don't. I happen to fall squarely into the first category. I absolutely LOVE it. I can even do some brands of store bought slaw, but extra points will always go to a restaurant that makes it home made. 

 When I was growing up, we always had a big bowl of cole slaw on our holiday table, and it was ALWAYS at every barbecue. It's sweet, tangy, creamy, and crunchy all in one bite. What's not to love? 

 Recently, I had bought a large head of cabbage for a smothered cabbage smoked sausage recipe, but I only needed half for the recipe. So what did I do with the other half? Cole slaw! But I thought, ok, what kind of a spin can I put on it? I had also recently baked a Hawaiian Banana Bread and still had lots of fresh pineapple, so I figured, why not? 

 This recipe is so easy, it's barely even a recipe. It's basically just a list of ingredients and it's ready in no time. And guess what?! It's delicious! It goes perfectly with a BBQ pulled pork, or grilled ribs, and it'll be right at home in your summer BBQ spread. It's slightly tweaked from a youtuber called Marcy Inspired. Make sure you have the recipe handy when you serve it because people are gonna ask you how you made it! Even if you're not usually a fan of cole slaw, give this one a try. It just might change your mind!

 

 

 

 

6 cups green cabbage, shredded
2 cups pineapple, chopped
1 large carrot, peeled and grated
2 scallions, chopped
1/2 to 3/4 cup mayonnaise
2 tbs brown sugar
3 tbs vinegar
Salt and pepper to taste

 

 

In a very large mixing bowl, simply stir all ingredients together until well coated. Cover and chill for about an hour. Give it another good stir before serving. Garnish with a little chopped parsley, if desired. That's all there is to it!

 

 

 

Tips:

The most important thing about this recipe is WHEN you make it. It's just not one of those recipes you can make days in advance. If you'd like to give yourself a head start, though, just have all your ingredients ready, and then mix them on the day or your event. I shredded and chopped everything fresh, but you could very easily just do a 20oz can of pineapple bits (drained) and a bag of cole slaw mix and call it a day.

 These ingredients are just guidelines. As my Mom used to say "If you like a lot, add a lot!" Would you like more pineapple? Go for it. Would you like it to be more tangy? Add a little more vinegar. Wanna add more carrot? You do you! 

 When you add the mayonnaise, you're immediately gonna think that it's not enough. RESIST the urge to add more! There will be plenty of dressing after it sits for a while in the fridge. However, if you do happen to inadvertently add too much mayonnaise, and your cole slaw is now swimming in dressing, you can easily just pour off the excess. Don't ask me how I know.

Joey's Hawaiian Banana Bread

 

 I recently found myself with a few extra bananas that were bordering on being over ripe. And what do you do with over ripe bananas? You make banana bread, of course! And since I can never leave well enough alone (as my Mom used to say), I decided to switch it up and have a little fun with the flavors. 

 So I began to think of which flavors I love to pair with bananas. Hm.. Chocolate? or maybe peanut butter?

 And then I remembered a cake I had made years ago called Dr Bird Cake which combined the flavors of banana and pineapple. (It's actually one of my all time favorite cakes, tbh). That sounds perfect! Actually, while I'm at it, why not go full Hawaiian and add coconut too? Boom. That's the answer. 

 I figured I could just use my go-to Banana Bread recipe and add pineapple and coconut to it, but it's always nice to try new recipes, dontcha think? This recipe is my version of a recipe I found on food.com. It's very light and sweet and definitely blurs the line between banana bread and banana cake, but either way it's absolutely delicious. It's perfect for a nice brunch, an afternoon tea, or just when you feel like a little sweet treat. 

Time to buy more bananas... I think I need to make this one again!

 

 

 

1 cup sugar
1 stick butter
1 1/2 cups mashed banana
2 eggs
1 tsp rum extract
1 1/4 cup flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon

1 cup diced fresh pineapple

1 cup shredded coconut

Preheat oven to 350ºF.
Grease and flour just the bottom of a 9x5x3 loaf pan. Set aside.
Cream sugar and butter very well. Add bananas, eggs, and rum extract.
In a separate bowl, sift flour, salt, baking soda, and cinnamon.
Blend flour mixture into banana mixture, making sure not to overmix.

Gently fold in diced pineapples and coconut.
Turn batter into prepared loaf pan.
Bake for 55 minutes, or until toothpick inserted in center of loaf comes out clean.

Cool on wire rack.

 

 

 

Tips:

 People have asked why I specifically say to grease and flour the bottom of the loaf pans, but not the sides. The truth is you can grease the whole pan if you want to. But I find that your bread bakes up with a cleaner edge if you just do the bottom. If you're worried about it sticking to the sides, just run a knife around the side edges of the pan before you turn it out onto a wire rack for cooling. 

 You can serve it plain as it is, but if you want to get creative, trying toasting a slice then topping it with a pat of butter. HEAVEN. For a little more wow factor, drizzle it with a cream cheese glaze. 

 This recipe can easily be doubled. Bake two and freeze one!

 

 

Joey' Meatball Stew

 

   So here’s what happened..
 I had just gotten home from work at the end of a long week, and tbh I really didn’t feel like cooking. My first thought was to order Chinese food, but then I thought, no, I have TONS of food in my house, lemme just see what I can throw together and use what I have. I started with a bag of meatballs. 

  Side note.. I was once told that it was SACRILEGE to use store bought meatballs. Yes, That was the word they used. Frankly it doesn’t mean that much to me, but if you want to make your own home made meatballs, who am I to stop you?
 Anyway, I knew I didn’t want to just do meatballs in tomato sauce. Then I thought maybe I’d do a variation on beef stew. So I threw some stew-ish ingredients into the pot, let it simmer, and here we are!
 Guess what?! It turned out great! I thought “why have I never done this before?” It was just basic items from the pantry, but it all came together so easily, ANYONE can make it. And then you can choose your own starch for serving. I did mashed potatoes, but it would be equally delicious over rice or wide egg noodles. So keep this one in your back pocket if you ever need an easy meal after a long week. 

You’ll be glad you did!

 

 

1 lb bag frozen soup-size meatballs, or your own
1 lb bag baby carrots
1 18oz jar beef gravy
1 15oz can tomato sauce
1 15 oz can whole corn, drained
1 cup frozen peas
1/2 tsp dried thyme leaves
Salt and pepper



Simply toss all ingredients into a sauce pot. Bring to a boil, reduce to a low simmer. Let it cook for about 30-45 minutes or until carrots are tender. Give it a good stir from the bottom every now and then so it doesn't burn. Serve over mashed potatoes, rice, or wide egg noodles. 

Another idea:

For a Shepherd's Pie sort of vibe, pour this stew into a large casserole dish. Spread mashed potatoes over the top. Sprinkle shredded Cheddar cheese over all, then bake in a 350º oven until the gravy is bubbly and the cheese is all melted and ooey gooey.


Tips:
Using baby carrots means no peeling. Easy! If you want to speed up the cooking process, just par boil them for a few minutes before you drain and toss them into the stew.

Want to use sausage meatballs? Go for it!

Want to add a splash of red wine, Why not?
You could also cook this in a crock pot. I like to set it up at lunch time and then it’s ready by dinner time. Just toss everything in, and cook it on low for about 5 hours. Simple!

Chicken and Waffle Casserole

  Usually, around this time of year, I like to post brunch recipes. Maybe it's because my family always has a giant Easter Brunch, or maybe it's because Brunch always feels like a nice thing to do for Mother's Day. Seems like the perfect thing, right? I mean, who doesn't love a nice Brunch?

 Usually, I would go for a nice quiche, or something French toast or bacon and eggs. And yes, definitely scrapple! But this year, I decided to try something a little different. 

Have you ever had Fried Chicken with Waffles?

 If you've never tried it, it's literally just as it sounds.. Spicy fried chicken, and crispy toasted waffles. And both are drizzled with sweet maple syrup. It's one of those food pairings that sounds odd, but go with me on this one. You get the sweet and toasty vibe from the waffles and syrup, and then you get the salty crispy vibe from the fried chicken, and it just works!

 This recipe combines both items in one delicious casserole that comes together in a snap. It's from All Recipes, and I'm already thinking I need to make it for my family's Brunch next year. It's sweet and salty and perfectly delicious. To make it even easier, you just use store bought frozen waffles and a bag of frozen chicken nuggets. Can it get any easier? Even the novice cook can make this one. 

 I might need to add this one to our usual Brunch menu. It's definitely a keeper!

6 frozen Belgian waffles
1 1/2 pounds frozen chicken nuggets
8 large eggs
1 1/3 cups half-and-half
2 tablespoons maple syrup, plus more
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
4 tablespoons butter, melted


Preheat the oven to 350ºF..
Lightly grease a 9x13-inch baking dish.

Arrange waffles on a baking sheet.
Bake in the preheated oven until lightly toasted on each side, about 4 minutes per side. Remove; cut each waffle into 8 pieces and arrange waffles in the prepared baking dish.

Cut larger chicken nuggets in half, leaving smaller pieces whole, and arrange chicken pieces among the waffles. 

Whisk together eggs, half-and-half, 2 tablespoons maple syrup, salt, and cayenne pepper in a large bowl until well combined and slightly frothy. Pour egg mixture over waffles and chicken; cover and let stand 15 minutes to soak before baking. 

Bake until eggs are set and top is golden brown, about 1 hour, uncovering halfway through baking time. Let stand 5 to 10 minutes before serving. Drizzle with melted butter and more maple syrup.

Tips:

Don't forget to toast the waffles before adding them to the casserole. That's a key step for hitting that crispy toasty note. 

Full Disclosure, I added more maple syrup than the recipe directs. Why? Because I love maple syrup! 

Also, I left some of the pieces of waffle sticking out on top, meaning not submerged in the egg mixture... so then hey make their own crispy topping! YUM.

Easy Sweet and Sour Sauce

 

 Ok this one's super SUPER simple to make, and it's absolutely delicious. I saw the recipe on a FB reel from Khin's Kitchen, and my first thought was "how can this not be good?" 

The recipe states that it's "Perfect for spring rolls, crispy won tons, or nuggets" but I would also use it as a stir fry sauce as well. It's SO flavorful. I bet you could even add a little heat to it if you like things hot and sweet. Lots of bang for your buck with this one! Boom. 

 

 

 

1/2 cup pineapple juice or water

1/2 cup white vinegar

1/2 cup sugar

1/4 cup ketchup

1 tsp salt

1 tbs corn starch mixed with 2 tbs cold water

 

 

In a saucepan, combine pineapple juice, vinegar, sugar, ketchup, and salt. Stir and bring to a gentle boil. Once the sugar has dissolved and the sauce begins to bubble, stir in the cornstarch slurry. Continue cooking for 1-2 minutes, or until the sauce has thickened to your desired consistency. Let it cool and store it in a clean jar. 

Chef's note: Add 1-2 drops of natural red food coloring if you prefer a red sauce.

 

 

Tips:

It sounds silly to say this about a sweet and sour sauce, but it's VERY sweet, and VERY sour. When I made it, I used pineapple juice, but I think I may use just water next time. That might cut it a little. I also added a tsp of soy sauce. That gave it a little savory note to it. 

This sauce is perfect for water bath or steam canning. If you choose to do so, use clear gel instead of regular corn starch. The clear gel is modified specifically for canning. I'd do half pints for 15 minutes.

Slow Cooker Mongolian Chicken

 

So, lets talk about slow cookers, want to?
You KNOW how much I love my collection of slow cookers, and you know I use every single one of them. It's kind of one of those things where the more you use it, the more uses you find for it. I've used them for different kinds of beef stew, mac 'n' cheese, lasagna, and an entire 9 lb turkey. I've done soups, baked beans, breakfast casseroles, applesauce, fruit butters, hot dogs and sauerkraut, and even desserts, like bread or rice pudding. But there has always been one elusive thing that never comes out the way I want it.
 And that's CHICKEN. Wait, what??  Yes. Chicken. Specifically boneless chicken. 
 I know. I know. It's crazy, right? You'd think that chicken would be one of the go-to basics, right? Nope. I would see tons and tons of recipes, all saying the same thing:"Place chicken in your crock pot, cook for 8 hours on low." and I'd think to myself, NOOOO! That's too long! It doesn't need that long to cook! But I would try it anyway, because surely this was a tested recipe....and sure enough, it would turn out dry and rubbery and WAY overcooked. 

 Then I started following All Recipes. There's a woman by the name of Nicole McLaughlin who does many of their videos, and (I've said this before) I want to try every single thing she makes. (Seriously, look her up. You won't be disappointed!) So this one night, I'm going down the usual tiktok rabbit hole, and I'm watching her make 5 different slow cooker recipes, and she's talking about this ingredient and that.. 

 And then... lo and behold... as if she were reading my mind.... she states that her one big peeve is that people cook boneless chicken for way too long in the slow cooker. 

WHAT????? Did she just say that?? I was like YES! EXACTLY! THANK YOU! And in that exact moment, I felt so seen and so validated. FINALLY someone stated what I was thinking all along. She went on to say that all you need is 2 hours on high, or 4 hours on low. That's all. No more. Boom. That's it. THIS was the answer I had been wanting for so long. She had cracked the code!
 And then the clouds parted, and glorious rays of golden sunshine came down from The Heavens, with choirs of Angels singing for all joyous souls to hear, and all seemed right with the world.
 And guess what? She was absolutely right!! Since then, I've tried several recipes using this formula, and every single one of them has turned out perfectly. Dontcha just love it when you find something that just ...WORKS?????
 So... finally... that brings us to THIS recipe.
Since I've been on an Asian flavor kick for a while, my original thought was just to make my favorite Slow Cooker Mongolian Beef (it's my go-to entree at P.F. Chang's). But then I thought, why not chicken? So here's a slightly tweaked recipe from a website called Chef Savvy. It's super simple to make, only uses a few readily available ingredients, and it was just the thing I wanted for dinner that night. Side note, it made enough to feed a crowd as well. That ticks all the boxes for me!
 So there we have it. Give this one a try. I know you'll love it. Thanx again to Chef Savvy for the inspo, and BIG thanx to Nicole at All Recipes for cracking the code. GAME CHANGER!
 Now... what's my next slow cooker chicken recipe going to be??? Hmm... 

 
 
 
Sauce:
1/2 cup soy sauce
1/2 cup water
1/2 cup brown sugar
2 tbs toasted sesame oil, plus more
3 tbs Hoisin sauce
Splash of rice wine (can also use white wine, or just omit)
1-2 tsp minced ginger
4 cloves garlic, minced
1/4 tsp crushed red pepper flakes
 
2-3 lbs boneless skinless chicken thighs
1/2 cup cold water
1 tbs corn starch
3 cups broccoli florets
Sesame seeds and sliced scallions for garnish
 
Place all sauce ingredients in a slow cooker. Whisk well to combine.
Taste the sauce and make adjustments, if needed.
Add chicken pieces, then toss until well coated with sauce.
Cover and cook on high for 2 hours or on low for 4 hours.
 
Remove the chicken pieces to a plate. Set aside.
Turn slow cooker to high. 
In a small bowl, stir together cold water and corn starch to make a slurry. Add to sauce and stir well. Add broccoli florets. Toss to coat with sauce. Cover. Let it cook for another half hour or until the broccoli is tender and the sauce has thickened. Meanwhile, using a very sharp knife, slice the pieces of chicken. When the broccoli is tender, add the chicken back to the slow cooker, toss all to combine. Serve over rice. Garnish with sesame seeds, sliced scallions, and an extra drizzle of toasted sesame oil.
 
 
To make the best rice:
Start by adding half of an onion, minced, to a sauce pot with a few pats of butter. Stir and saute until the onions begin to soften. Now add your dry rice. Stir well until each grain is coated with the butter, then add your liquid.
Now here's the big secret... don't just use water to cook your rice... if you add just water, your rice is gonna taste like just water. Use broth or stock or any other liquid instead. Onion soup, mushroom broth, beef stock, anything you like. For Tex-Mex dishes, I've used tomato juice. I've even made pineapple rice with pineapple juice. It'll make your rice SO much better. In this case, I used my own home made chicken stock. The rule of thumb is one part dry rice to two parts liquid. So I did one cup of rice, and two cups of stock. Bring it to a boil, give it a good stir, then cover and turn the heat to low. Leave it alone and let it cook for 18-20 minutes. Resist the urge to keep removing the lid and stirring it! It'll be fine. Just trust the process. It's finished when the liquid is absorbed and the rice is tender. 

 

Tips:

 I have to say it again, because it's worth repeating: 4 hours on low or 2 hours on high.  That's literally as much time as you should be slow cooking your chicken. You can use boneless breasts if you like, but I think the thighs have more flavor. 

Be sure to taste the sauce before adding the chicken. That's a biggie. You won't be able to taste it after you add raw chicken, so now is the time. Then you can tweak it to your liking. Does it hit all the right notes for you? Do you want it to be sweeter? Add more brown sugar. Do you want it to be saltier? Add more soy sauce. Do you want more heat? Add more crushed red pepper flakes, some hot sauce, or some minced chili peppers.

 

Baked Pulled Ham

  Lately I've been finding a lot of my cooking inspiration from tiktok videos and FB reels. I'll be the first to admit that it's REALLY easy to go down that rabbit hole and watch video after video. But every so often, I'll see a recipe and IMMEDIATELY know that I want to try it. 

 Such was the case when I saw one of my favorites, Nicole from All Recipes, making a baked pulled ham. What is a pulled ham, you ask? Well, it's just like a BBQ pork that is slowly cooked for several hours until it literally falls apart. But instead of starting with an uncooked pork shoulder, it starts with a fully cooked ham. It's salty to start out, but when you add a sweet spicy smokey rub and some tangy BBQ sauce, it's absolutely delish! It's the perfect thing to make if you're feeding a crowd and it would be FABULOUS for your next special event. Are you making a ham for Easter Dinner? Are you having a summer party? This would be just the thing! And you can do the whole thing a day or two in advance, which gives you the freedom of having an available oven for side dishes and such. Perfect!

 Come to think of it, you don't even need a special occasion to make this. Did you get a free ham from the supermarket like I did? Now you know what to do with it! Pretty sure this is my new favorite way of cooking a ham. Not even kidding. You MUST try it! 

 

 

1 (6 to 8 pound) bone-in ham (not spiral sliced)
2 tbs whole grain mustard
2 tsp liquid smoke
1 tbs brown sugar barbecue rub
6 oz cola (not diet)
1 cup sweet and spicy barbecue sauce
1/2 cup apricot preserves

Preheat the oven to 275º F.

Stir mustard and liquid smoke together in a small bowl. Rub mustard mixture evenly over ham and sprinkle barbecue rub all over. Place ham in a large disposable pan or large deep roasting pan. Pour cola around ham. Cover tightly with foil.
Bake for 2 hours. Remove pan from oven.
Increase oven temperature to 300ºF.
Stir barbecue sauce and apricot preserves together in a bowl; pour mixture over ham and spread evenly. Cover tightly with foil.
Bake for another 5 to 6 hours or until a meat thermometer or instant-read thermometer inserted into the center of ham reads 205ºF.  
Let stand until ham is cool enough to handle, 10 to 15 minutes. Shred ham with 2 forks and toss with pan drippings.

 

 

 

 One other thing.. they didn't specify what spice rub to use, so I just threw this one together, a slight tweak from another recipe I saw. Actually. I didn't even measure anything... just threw everything in.

 I included cinnamon in it, because it kind of reminded me of that ham-studded-with-cloves thing. Also the recipe says to use just one little measly tablespoon of spice rub. I went much heavier. You do you! 

 

1/2 cup brown sugar

2 tbs smoked paprika

2 tsp salt

2 tsp chili powder

2 tsp onion powder

1 tsp dry mustard

1 tsp black pepper

1 tsp ground cinnamon

 

 

 

Tips: 

The original recipe on Allrecipes.com does not include the cola, but the video does, so I went with it. 

 Full disclosure, when I made it, I was a little heavy handed with chili powder, so it was definitely a BARBECUE pulled ham, but you can make it however you like it. Do you want it to be sweet? Add more brown sugar and apricot preserves. Do you want it to be more tangy? Choose a tangy BBQ sauce. Do you like it smokey and spicy? Add cayenne pepper or more chili powder. You can really go in any direction with it! Actually, I'm thinking I want to go a little sweeter next time. 

Don't have any liquid smoke? Use more smoked paprika! 

Don't want it to be spicy or smokey? Leave out the spice rub altogether! Just brush it with mustard  and sprinkle a little brown sugar over the top for the first 2 hours, then glaze with BBQ sauce for the rest of the baking time. Easy!

Orzo with Asparagus and Peas

 

  Very often, when I'm reading recipes and watching cooking videos, I'll hear the phrase "simplest is best", and that is definitely the case with this recipe. It starts with just a few basic ingredients, but when you put them together, they really sing. 

 I wanted to do a light spring side dish for a recent lunch I was hosting for a few of my dearest friends, and I thought maybe orzo would be a good start. Then I remembered seeing asparagus and peas being paired together in other recipes. Perfect. Awesome.  ok, what else does it need? I thought of adding sliced leeks to the party, just to add a light savory onion note, but decided to go with scallions instead. So far so good.. From there I just added some chopped parsley to keep it fresh and then dressed it with a light not-so-sweet balsamic vinaigrette. It turned out great! Full disclosure, if I'm being honest, the vinaigrette needed a little trial and error until I found just the right balance of sweet and sour. I didn't want it to overpower everything and I must say I was very pleased with where it landed! Definitely keep this one in your recipe rotation. It's as perfect for a roast dinner side dish as it is for a light lunch or summer cook out. 

So, I guess it's true! Sometimes simple really is best!

 

 

1 bunch fresh asparagus

1 cup frozen peas 

1 lb orzo

1/4 cup sliced scallion greens

chopped parsley

salt and pepper

Balsamic vinaigrette (recipe to follow)

 

Bring a large pot of water to a boil. Add a big handful of salt. Slice off the woody ends from the asparagus spears. Cut into bite size lengths. Add to the boiling water along with the peas. (no need to defrost). Bring back to a boil, and time it for about 4 minutes. In the meantime, fill a large bowl with water. Add a few scoops of ice and another handful salt. Using a spider strainer or slotted spoon, remove the asparagus and peas from the boiling pot, and place directly into the salted ice water. This will stop the cooking and set the beautiful green color. 

 In the same pot of boiling water, add the orzo. Cook according to package directions until tender, about 8 minutes. Drain well. Add the orzo to a mixing bowl along with your drained veggies. Add sliced scallions, (just the green ends), and some parsley. Pour about half the vinaigrette over all, not too much, just to see how much it needs. Then go back and add more if needed. Season with salt and pepper to taste. Serve warm or at room temperature.

For the vinaigrette: 

1 heaping tbs mustard
1/4 cup balsamic vinegar
1 tsp sugar or honey
1 tsp kosher salt
lots of freshly cracked black pepper
3/4 cup oil

In medium sized mixing bowl, whisk together all of the ingredients except the oil. SLOWLY add the oil in a steady thin stream while vigorously whisking constantly. (you can also use a mixer with a wire whisk attachment). 

 

 

Tips:

-When I say to add a handful of salt to your boiling water, I mean a literal HANDFUL of salt. Adding just a little sprinkle from your salt shaker is not gonna cut it. The same with your ice water. Also don't add the salt to the pot until the water is boiling. If you do it sooner, the salt might damage the bottom of your pot!

 -If you don't want to make your own vinaigrette, just use your favorite dressing. I usually don't mention brand names, but one of my favorite things is a packet of regular Good Seasons Italian dressing, mixed according to package directions, only using balsamic vinegar instead of regular. Don't like balsamic vinegar? Use any kind you like!

-The amounts are just guidelines. Do you want more peas or more asparagus? Go for it! 

-You can also swap out the pasta for a different cut. Elbow macaroni or ditalini would be perfect. Wanna add some other herbs? Sure! How 'bout some fresh basil?

-And as much as I love the green on green color aesthetic, it would also be great to add some freshly sliced vine ripened tomatoes. YUM.

 

Peach Pork Picante

 

  Here’s a fun new recipe I saw bouncing around the tick tocks. As soon as I saw it, I knew I wanted to try it. It’s sweet, tangy, spicy, and only uses a few ingredients. Perfect, right? Give me something sweet and savory, and I’m in heaven!
 It started out as a recipe using cubed pork loin in a skillet. 

The video that I saw used boneless pork chops in a slow cooker. 

And I decided to use boneless pork chops and bake ‘em in the oven. 

Clearly, this is one of those recipes that just works, no matter how you slice it. And It’s REALLY tasty! I just made it last night, and I literally already want to make it again. Not even kidding. 

I’ve listed the recipe as it was originally written on Allrecipes.com, but feel free to use whatever cooking method you like.
 If you’re all about sweet and spicy and quick and easy, this one’s for you!


1 packet taco seasoning mix
1 pound boneless pork loin, cubed
2 tablespoons vegetable oil
1 cup salsa
1/4 cup peach preserves


Sprinkle taco seasoning over pork.
Heat oil in a large skillet over medium-high heat.
Add pork and saute until browned, 5 to 7 minutes.
Add salsa and peach preserves and mix well.
Cover the skillet and reduce the heat.
Let simmer gently for about 10 minutes.
Serve over rice.

 

 

 Tips:
As I said, you can choose whatever cooking method is most convenient for you. Small group? Use a skillet. Larger group? Use a sheet tray and bake at 350. And you KNOW how much I love a slow cooker. Actually, I was thinking this would make a great summer pulled pork using a pork shoulder and slow cooking it on low for 8 or 9 hours.
I bet this recipe would also be pretty fabulous on chicken or even a fillet of cod.
Want to make it REALLY spicy? Choose your favorite spicy salsa. Add some chopped jalapeños. Add some Sriracha. Or crushed red pepper flakes. How hot do you like it? You do you!
Also, for the best tasting rice, sauté a little bit of chopped onion before adding dry rice. Then use chicken broth instead of water. 2 cups broth for one cup of dry rice. Boom.

Joey's Skillet Cabbage with Apples

 I was recently cooking a corned beef brisket in my slow cooker. 

I added my usual carrots and potatoes, set it up with some spices, some chicken broth, and a little brown sugar on top. Great. Love it. Can't go wrong.
 Normally, I would add cabbage to the slow cooker about an hour before it finishes cooking, but then I thought "hmm, how 'bout something a little different this time? Why not?!" Then I remembered how my Mom used to add diced apples to her sauerkraut, and I thought "oooo apples...that sounds good.. Why not?!" I do love apples and onions when they're sauteed together. Then I added some thyme... Why? because I love it and want to add it to everything. By the time I was finished adding and tasting, I had come up with a pretty stellar dish, I must say. Actually, I think it might possibly be my new go-to for sauteed cabbage. Yes, it's perfect to have with your ham or corned beef, but don't just save it for st Patrick's Day. Have it with some grilled pork chops, or a roast chicken! 

Because.. you know what I'm gonna say... WHY NOT?!

2-3 tbs butter
2 apples, peeled, cored, sliced
1 onion, sliced
Thyme leaves
1 small head cabbage, chopped
Salt and pepper
A few tbs of heavy cream
Juice from half of a lemon

 

 

 In a large skillet, melt butter. Add apples, onions, and a big pinch of thyme leaves. Sauté until everything begins to soften, about 5 minutes.
Add chopped cabbage, salt, and pepper. Using tongs, toss to combine. Cover. Let it steam for about 5-10 minutes or until the cabbage begins to wilt. Continue to sauté, tossing everything as you go to insure even cooking. When everything is tender, stir in a tiny drizzle of heavy cream, just to add a little extra richness. Finish with a spritz of lemon juice.
Serve with corned beef, ham, or your favorite roast.


Tips:
People often say to use Granny Smith apples for cooking, but they're a little too tart for me. I say use any apples you like!! Most times I use Honeycrisp, but you do you!
Also choose whatever kinds of cabbage or onions you like. What looks good at the market? Any kind will work here!
Fresh thyme is preferred, but feel free to use dried.
And definitely don't skip the lemon juice at the end. It really brightens up the dish. If you don't have lemon juice, use another acid such as lime juice, or even just a splash of apple cider vinegar.

Cheesy Cabbage, Leek, and Potato Bake

 

 

  OK, I know I say this all the time, but seriously, this is one of the most delicious things I've made in quite a long time. One of my favorite things is to take a recipe and then springboard it into something of my own. And that's exactly what I've done here!

 I recently discovered a foodie and cookbook author by the name of Amy Sheppard, and I literally want to eat every single thing she makes. When I saw a tiktok video of her making a cheesy cabbage and leek dish, I knew it would immediately land on my short list of recipes to try. She originally described it as being the perfect side dish for your Christmas Dinner to be served with a roast chicken or beef, but I think it sounds more like a St Patrick's Day recipe. Clearly, it screams to be served with a big ol' St Patrick's day ham or a big honkin' corned beef brisket, dontcha think?! Cheesy cabbage leeks.. how could you go wrong? But then I thought, wait, it needs potatoes. Can't have an Irish meal without potatoes, now can we? I think not! To be fair, she did serve hers with some fabulous roasted potatoes on the side, but I wanted the potatoes to be right in the dish with the leeks and cabbage.  

    Side note..... Most recipes using leeks direct you to discard the tough green ends, but that's a big fat waste of food, if you ask me. Those greens are perfectly edible and absolutely delicious! They just need a little extra cooking time, that's all (much like collard greens or kale.) So I figured, well, I'm about to boil the potatoes anyway...  why not braise the greens right along with them? And while I'm at it, why not use broth instead of water for more flavor? And there we have it.

  Anyway, the rest of the recipe just sort of fell into place after that, again taking inspiration from Amy Sheppard Food (seriously look her up on any social media. You'll be glad you did!). It's just a classic Mornay Sauce with the addition of some herbs and a little mustard. Add a crushed cracker topping and you have the most fabulous comforting side dish you've ever tasted. Serve it up with your St Patrick's Day meal, and yes, definitely your roast beef or chicken dinner. I promise you'll get rave reviews! Thank you for the inspiration, Miss Amy! This one is definitely a keeper! 

 

 

 

1 1/2 lbs small baby red potatoes, cut in halves or quarters

1 large leek

2 (15oz) cans chicken or vegetable broth

1 small head green cabbage, roughly chopped

4 tbs butter 

4 tbs flour

1 cup heavy cream

1/2 cup milk

8oz Swiss cheese, shredded

3 or 4 sprigs fresh thyme, leaves removed from the stem

5 or 6 fresh basil leaves, finely chopped

1 tbs Dijon, brown, or any favorite prepared mustard 

a big pinch each of salt and pepper 

about 15 Ritz crackers 

 

 Cut the tough green ends from the leek (set the white end aside). Rinse well to remove any sand or grit. Slice the leek greens into small slices, then add to a large shallow pan along with the quartered potatoes and one can of broth. Cover and cook on high until the liquid is absorbed and the potatoes and greens are tender. Remove to a large casserole dish. 

 While the potatoes and greens are braising, remove the root tip from the white end of the leek, rinse layers of any sand or grit, then slice. Using the same pan that you used to cook the potatoes, add the butter over medium heat. When the butter is melted, add the chopped cabbage and sliced whites of the leeks. Stir and saute for about 5 minutes or until the cabbage begins to soften. Stir in flour. Continue to stir and saute for about 2 minutes, then add the other can of broth. It should begin to thicken fairly quickly. Now add the cream, milk, cheese, herbs, mustard, salt and pepper. Stir well. Taste and adjust seasoning, if needed. Pour cheesy mixture over potatoes and leek greens. Gently stir to combine. Now sprinkle the cracker crumbs over the top. Bake for about 30-45 minutes or until bubbly. Let stand for about 10-15 minutes after removing from oven. Serve with boiled ham, corned beef, pork chops, or any favorite roast dinner. 

Tips:

 Since I used baby potatoes, there was no need to peel them. But you can easily use whatever potatoes you have on hand and just peel them. You could even use up leftover boiled potatoes or "boilies" as my Dad used to call them. 

Don't have fresh basil or thyme? Use dried! Or you could even use poultry seasoning blend.  Use any herbs you like! You could even add a pinch of caraway or celery seeds. Don't have any herbs at all? Just leave 'em out! It won't be exactly the same, but it'll still be delish! 

If you'd like to serve it as a main dish instead of a side, feel free to add some diced ham or chicken to make it a complete one dish casserole. 

Btw, if you're feeling creative, you can omit the potatoes and toss the whole thing with some cooked elbow pasta, then top with grated Parmesan cheese. It would be like a variation on mac and cheese!

 

 

Marshmallow Frosted Pistachio Bars

 I recently hosted a little get together with a few of my family and friends to watch the movie, Wicked. 

Now, unless you live in a cave, you likely already know that Wicked is about the witches from The Wizard of Oz, which clearly means that my menu had to be green and pink. I mean, obviously. 

 For my pink "Glinda the Good" dessert, I made little strawberry cheese cake mousse cups, which were pretty fabulous, I must say. And for my green "Elphaba, the Wicked Witch of the West" dessert, I made these cute little pistachio squares. And guess what!?! They were were an immediate hit! 

 Crispy chewy pistachio cookie bars covered with fluffy pillowy marshmallow frosting. What's not to love? And upon tasting them, my sister said "I'm gonna need this recipe." So here it is! 

They're SO simple! You just mix and bake, nothing crazy. Just a quick and easy recipe, and you probably already have most of the ingredients in your pantry anyway. Perfect, right? 

 So, if you haven't seen Wicked, you absolutely should. It's literally perfect. And even if you're not having a wickedly swankified Ozmopolitan party, you should still make these cookie bars. I know you'll love 'em!

They're WONDERFUL!

For the Bars:

1 cup salted butter, softened
1/2 cup granulated sugar
2 large eggs
2 tsp pure vanilla extract
2 (3oz)boxes instant pistachio pudding mix
1/2 tsp baking soda
2 cups flour
1/4 tsp salt 

1 cup white chocolate chips
1/4 cup chopped pistachios


Preheat oven to 375°F and prepare a 9 x 13" baking dish with baking spray or parchment paper .
Cream together butter and sugar for 2 to 3 minutes on high speed until fluffy. 

Add in eggs and vanilla and mix well.
Add pudding mix, baking soda, flour, and salt. Mix on low speed until combined. 

Add in white chocolate chips and gently stir into the dough.
Spread evenly into bottom of prepared baking dish and bake for 15 to 17 minutes. 

They will be soft in the middle and slightly crispy around the edges, just like a cookie. 

For the Marshmallow Frosting:

1 cup butter, room temperature
14 oz Marshmallow Fluff
2 cup powdered sugar
2 tsp vanilla extract

Beat butter and powdered sugar until fluffy and well mixed.
Gently mix in fluff and vanilla extract until mixed well.

 

When the bars are completely cooled, spread with frosting. 

Top with chopped pistachios, if desired. 

Cut into bars. 

Tips:

Be careful not to over bake the bars, otherwise they'll turn out hard and crumbly, rather than soft and chewy. 

If your frosting is a little too runny, add a bit more powdered sugar. Frosting can be made in advance and kept in an airtight container in the fridge for several days. 

You can easily cut this recipe in half, and bake in an 8x8 square baking pan. The bake time remains the same!

 

Btw... I forgot to give credit where credit is due! The cookie bar recipe is from a blog called Eat Dessert Snack, and the frosting recipe is from a blog called Lil' Luna. You should check out their websites as well! Great then.

 

Very Strawberry Brownies

               

  Here's a quick and easy dessert recipe to make for your Valentine. Very cute, very pink, and yes, VERY strawberry! Now, I know you're probably thinking "if they're not chocolate, why are they still called brownies?" Well, it's the brownie TEXTURE we're going for here. They start out with a regular cake mix, but then when you pour the glaze over the still warm pan, it kind of sinks in a little bit, giving them a more brownie like texture. 

  So here's the thing.. when I was first looking at this recipe, there's were no extracts or dried strawberries, and I worried that it might wind up tasting like that artificial strawberry flavor (you know, like strawberry quik?) So I decided to amp it up a little. I saw another version of it that included the strawberry extract... but the aha moment was when I added the strawberry powder to it. BOOM. Huge strawberry flavor!! I thought "Why am I not adding this to every strawberry thing ever?" Definitely a game changer. 

 I made them for a group of friends at a recent party I hosted. One of my friends said they're VERY STRAWBERRY so that became the name! 

 Make them for your Valentine to show them how much you love them and they'll love you right back!

 

 

 

Brownies
1 box strawberry cake mix
2 large eggs
1/3 cup salted butter, melted
1 tsp strawberry extract (optional, but recommended)
1 tbs freeze dried strawberry powder (optional, but recommended)

Glaze
3/4 cup powdered sugar
2 tbs strawberry preserves
1 tbs lemon juice
1 tbs cream

Heat oven to 350F.
Line a 9x9 baking pan with parchment paper, leaving about 2 inches hanging over the edge. Set aside.
In a mixing bowl, combine all brownie ingredients. Batter will be very thick. Press evenly into prepared pan. Bake about 20 minuted or until an inserted tooth pick comes out clean.
Let it cool slightly, but leave them in the pan.
Mix all glaze ingredients until smooth. Pour over warm brownies.
Cool or chill completely.
Using the parchment overhang like a sling, lift the entire batch out of the pan before cutting into 9 large squares or 16 small ones.

Garnish with a strawberry on top of each one as shown, if desired.

Tips:
The extract and freeze dried strawberries are optional, but seriously they made all the difference for the recipe. Thats what makes them VERY strawberry! In fact, I don't think I'd ever make this recipe without them. You can easily find them on Amazon.
Also, you can double the whole thing and bake in a 9x13 pan. 

Btw. I saw a tiktok video with this recipe and she called them "pinkies", but I just couldn't bring myself to do it.

Hot Dog Stew

 

 Ok, I know this might sound weird, but just go with me on this one. 

I was in the mood to make something homey and comforting, so I did a quick inventory of my fridge and pantry. The first thing I noticed was a package of ground beef. That's a good start. I continued browsing my pantry and found cans of baked beans, which made me think of Trisha Yearwood's Baked Bean Casserole. Great! I'll make that. But that calls for bacon. Hmm... I'm out of bacon.. what else do I have? AHA! a package of hot dogs! I thought "well, it's not very likely that I'll be grilling hot dogs any time soon, and you can't go wrong with franks and beans." Perfect. From there, I just sort of used Miss Trisha's recipe as a guide, while not really using exactly the same ingredients. I didn't want it to be too sweet or too spicy, so I omitted the brown sugar, and kept the seasonings simple. And this is where I landed!

 After it was finished, I thought, "ok, now, how am I gonna serve this?" Cheddar cheese and sour cream on top? Well, I had it in my mind that it should be a stew, (NOT a chili), which made me think of my Mother's chicken stew that we used to pour over mashed potatoes. Great idea!

 The result was exactly what I wanted. It was simple and warm and hearty and satisfying. It also makes for great leftovers. It's a great mid-week meal, and it easily feeds a crowd. And it was easy as throwing things into a pan.

 Sometimes the best recipes are the ones you just come up with on the spot, dontcha think? Feel free to take this one in any direction with whatever you have in your pantry! Enjoy!

A few glugs of oil
1 onion, chopped
2 bell peppers, any color, chopped
1-2 cloves garlic, minced
1 lb ground beef
1 pkg 8 hot dogs, sliced into coins
1 can pork and beans
1 small can Rotel tomatoes
1-2 fresh tomatoes, diced
2 tbs ketchup
2 tbs mustard
Splash of Worcestershire sauce
Salt and pepper to taste
Chili powder to taste
1/4 cup flour
1/4 cup cold water

Mashed potatoes for serving


In a large pan, heat oil over medium heat, then sauté onions, peppers, and garlic until they soften.
Add ground beef, breaking it up as it cooks. After it browns, add the hot dog slices. Stir and simmer for about 10 minutes. Add remaining ingredients except flour and water, and gently stir until well combined. Simmer for a  good 15-20 minutes.
To thicken it, make a slurry with the flour and cold water. Add to pan and gently stir to combine. Simmer for another few minutes until thickened.
Serve over a big pile of fluffy mashed potatoes. 

 

 

Tips:

As stated above, you can clearly go in any direction with whatever you have in your pantry. You can also play around with the flavors. Want it to be more like a soup? Add some chicken broth. Want it to be more like a chili?  Add some tomato sauce and ground cumin. Want some heat? Add some chopped jalapeno peppers. Or crushed red pepper flakes. Or cayenne pepper. And for a serving variation, instead of mashed potatoes, serve it over a pile of rice, or just in a bowl as it is! It will all work!