Sesame Soy Chicken & Vegetable Stir-Fry

Sesame Soy Chicken & Vegetable Stir-Fry

adapted from How to Cook without a Book©

The best part about stir fries is that you can mix and match what ever protein and vegetables you have on hand.

I like to blanch most of my vegetables before adding them to the stir fry to have a better control on the cook. 

Grating the ginger and garlic let them melt into the sauce.

Makes 2 servings                                                                   1 WW pt. / serving

Cooking spray

1/2 lb. boneless, skinless chicken breasts, cut into  bite size pieces

3 Tbsp. soy sauce, divided

1 Tbsp. dry sherry
1 lb. vegetables, chopped or sliced (I used broccoli florets, thin carrot slices, chopped onions, bell pepper slices and snap peas)

1 1/2 tsp. grated ginger

1 1/2 tsp. grated ginger

2 Tbsp. Homemade chicken stock or canned broth 

1 tsp. rice wine vinegar

1 tsp sesame oil

1/4 tsp. red pepper flakes

1/2 tsp. sugar substitute

1 tsp. cornstarch mixed with 1 Tbsp. Homemade chicken stock or canned broth 

1 scallion, green part only, sliced

1. Combine the chicken with the sherry and 1 Tbsp. soy sauce, set aside
2. Bring a small pot of water to a boil and prepare an ice bath.
3. When the water is boiling add the broccoli and carrots, set a time for 2 minutes.
4. After 30 seconds add the snap peas, cook until all vegetables are tender crips.
5. Transfer vegetables to an ice bath.
6. Meanwhile make the flavoring sauce by whisking together the chicken stock, 2 Tbsp. soy sauce, vinegar, sesame oil, red pepper flakes and sugar substitute; Set aside.
7. In a skillet coated with cooking spray, cook the chicken about 3 minutes and transfer to a bowl, set aside.
8. Recoat the pan with cooking spray and cook the onions and peppers until tender crisp, about 1-2 minutes.
9. Add the garlic and ginger and cook until aromatic, about 45 seconds.
10. Return the chicken and to the pan along with the blanched vegetables and the flavoring sauce; Stir to combine.
11. Add the cornstarch slurry and cook for a few minutes to slightly thicken.
12. Garnish with scallion greens prior to serving.

Enjoy!

Ratatouille Shepherd's Pie

Ratatouille Shepherd's Pie

adapted from Food & Wine

This is a vegetarian version of the hearty, usually meaty Shepard's pie. The ratatouille is made with eggplant, zucchini, summer squash and tomatoes and then covered with rich mashed potatoes to make a filling meal.

You can lighten the meal (and point amount) by using skim milk to make the mashed potatoes and lessen the amount of butter.

Makes 2 servings                                                                11 WW pts / serving

about 1/2 lb. russet potatoes, peeled and cut into 1 inch pieces
1 Tbsp. heavy cream
pinch of ground white pepper
2 1/2 Tbsp. butter, divided
1 tsp. Kosher salt, divided, plus more to taste
1 large egg yolks
1 1/2 tsp. olive oil
1/2 cup chopped onion, red or yellow
1 Tbsp. minced garlic, about 1-2 cloves
1/4 large eggplant, cut into 1/2-inch pieces (about 1 cups)
1/2 medium summer squash, cut into 1/2-inch pieces (about 1 cups)
1/2 medium zucchini, cut into 1/2-inch pieces (about 1 cups)

1/2 tsp. Italian seasoning
2 Tbsp. (1 ounces) dry white wine
1/2 cup + 2 Tbsp. can diced tomatoes, drained
3/4 tsp. balsamic vinegar
few grinds of freshly black pepper, plus more for garnish

1. Place potatoes in a pot with enough water to cover. 
2. Bring the pot to a boil over high; reduce heat to medium, and cook until potatoes are cooked through, about 20 minutes. Drain potatoes, and let cool slightly.
3. Meanwhile, heat cream, white pepper, and butter in a small saucepan over medium-low heat until butter is melted, 1 to 2 minutes; set aside.
4. Put the potatoes through a ricer into a bowl; Add the cream mixture and 1/4 tsp. salt; Stir to combine.
5. Set aside until potatoes are just warm to the touch, about 5 minutes. 
6. Stir in egg yolks, and whisk until incorporated. Set aside at room temperature.
7. Preheat oven to 400°F. 
8. Cook the onions, garlic, and 1/4 tsp. salt in the oil in a high sided skillet;stirring often, until onion is softened, about 2 minutes. 
9. Add the eggplant; cook, stirring occasionally, until eggplant is browned in spots, about 5 minutes.
10. Stir in yellow squash, zucchini, Italian seasoning and remaining 1/4 teaspoon salt; cook, stirring occasionally, until vegetables begin to soften, about 6 minutes.
11. Increase heat to medium-high. Add wine; Cook, stirring and scraping up any browned bits from bottom of skillet, until most of the liquid is evaporated, about 3 minutes. 
12. Add the tomatoes, vinegar, and black pepper; cook, stirring often, until vegetables are well coated, about 2 minutes; Divide the vegetable mixture between 2 oven safe containers.
13. Top vegetable mixture evenly with mashed potatoes; drag a fork through potatoes to create a swooped pattern, if desired. 
14. Bake until heated through and potatoes are browned in spots, about 35 minutes. 
15. Garnish with additional black pepper, and serve.

Enjoy!

Roasted Fennel with Parmesan

Roasted Fennel with Parmesan

adapted from The Barefoot Contessa Cookbook© by Ina Garten

Fennel has licorice flavor that mellows and sweetens when cooked. It is a nutrient-dense, fiber-rich vegetable and seed known for promoting digestive health, reducing inflammation, and providing antioxidants like Vitamin C. Its compounds help alleviate bloating, gas, and cramps, while supporting heart health through potassium and lowering blood pressure. It is also used to improve skin, support immune function, and manage weight.

Makes 2 servings

1/2 large fennel bulbs, core removed and sliced
1 Tbsp. olive oil
1/4 tsp. kosher salt
1/4 teaspoon freshly ground black pepper
1 Tbsp. grated Parmesan cheese

1. Preheat the oven to 400 degrees F.
2. Toss the fennel with the oil and spread the fennel slices on a baking sheet.
3. Roast the fennel slices for about 1/2 hour, turning them once after 30 minutes, until the edges are crisp and brown. 
4. Sprinkle with Parmesan and roast for 5 more minutes.
5. Adjust seasoning with salt and pepper to taste prior to serving.

Enjoy!

Perfectly Cooked Quinoa

Perfectly Cooked Quinoa

adapted from Cooking Light Annual Recipes 2019

Quinoa is a highly nutritious, gluten-free seed packed with complete protein (all nine essential amino acids), high fiber, and essential minerals like magnesium and iron. It promotes heart health, aids digestion, helps manage blood sugar levels, and offers anti-inflammatory benefits due to antioxidants like quercetin.

You can use the quinoa as a side, as a base of a bowl or salad.Some taste suggestions are Chicken & Mushroom Masala Bowls, Scrambled Eggs with Gingered Kale and Crispy Quinoa and Quinoa with Chicken, Peas and Capers.

1/2 cup uncooked red quinoa
3/4 cup + 2 Tbsp. water
1/8 tsp. Kosher salt

1. Place quinoa in a fine wire-mesh strainer; rinse under running water 1 minute. Drain. 
2. Bring quinoa, water, and salt to a boil in a saucepan over high.
3. Cover and reduce heat to medium. Cook until liquid is mostly absorbed, 12 to 15 minutes.
4. Remove from heat, and let steam, covered, 10 minutes. Drain any excess cooking liquid.

Blackened Chicken with Tomato Parmesan Cream Sauce

Blackened Chicken with Tomato Parmesan Cream Sauce

adapted from Bonappeteach

This quick recipe is a one pan plan.The blackened seasoning is bold, smoky blackened spice blend. If you have a favorite store bought blackening seasoning go ahead and use that. The chicken can be eaten as the main course or put into sandwiches, on top of nachos / salads or in quesadillas.

Makes 2 servings

2 Chicken breasts, boneless, skin-on
1 tbsp Olive Oil

Blackening Seasoning

1 Tbsp paprika
1 1/2 tsp. garlic powder
1 1/2 tsp. onion powder
1 1/2 tsp. dried thyme
1 1/2 tsp. dried oregano
1 tsp freshly ground black pepper
1/2 tsp Kosher salt
1/2 tsp cayenne pepper

Tomato Parmesan Cream Sauce
2 Tbsp. sun-dried tomatoes removed from the oil and chopped
2 cloves garlic, minced
1/4 tsp. red pepper flakes 
1/4 tsp. Italian seasoning
1/2 cup Homemade chicken stock or canned broth
1/2 cup heavy cream
1/4 cup Parmesan cheese, shredded
Kosher salt & Freshly ground pepper
Fresh basil garnish (optional)

1. Preheat the oven to 375 F.
2. In a small bowl, mix together the paprika, garlic powder, onion powder, thyme, oregano salt, black pepper and cayenne to create the blackened seasoning.
3. Pat the chicken dry with a paper towel then and set it aside.
4. In a preheated skillet, add oil and let it preheat in the pan (do not let it get too hot so that it starts smoking). 
5. Place each chicken into the skillet skin side down and let it cook for 3 minutes or until it easily lifts from the pan and can be flipped.
6. Once you flip each chicken breast, turn off the stove and carefully transfer the pan into the oven to finish cooking for about 15 minutes or it reaches an internal temperature of 165 F.
7. Remove from the oven and remove the transfer the chicken to a plate.
8. Cover loosely with aluminum foil and let it rest for 5 minutes before slicing. 
9. Place the skillet back onto the heat and leave any drippings and seasoning in the pan.
10. Over medium-low heat, add in the chopped sun-dried tomatoes, garlic, red pepper flakes, and Italian seasoning; Sauté a few minutes to develop the aromatic flavors in the spices.
11. Add the chicken stock and cream; Continue to whisk over the heat for a few minutes to bring it up to temperature. Do not boil !
12. Reduce the heat to low; Slowly add in the parmesan cheese and whisk well before adding more. 
13. Let the cheese melt and thicken the sauce.
14. Serve over the top of the sliced chicken. 
15. Garnish with basil if desired.

Enjoy!

The Barefoot Contessa's Beef Bourguignon

The Barefoot Contessa's Beef Bourguignon

adapted from The Barefoot Contessa Cookbook© by Ina Garten

Beef bourguignon is the fancy name of a French version of beef stew. When we were in France many years ago, our son ate his way through Paris sampling all the beef bourguignon he could get.

The traditional version is usually made with pearl onions and tougher cuts of meat such as chuck, brisket or shin and usually has to cook for hours. By using the filet, the cook time is significantly reduced because you want the filet to remain tender.

Makes 2 servings                                                                9 WW pts. / serving

1 (1-pound) filet of beef, trimmed

Kosher salt and freshly ground black pepper, for seasoning

1 1/2 Tbsp. olive oil
1 slice center cut bacon, diced
1 garlic clove, grated
3/4 cup dry red wine
1 1/3 cups beef stock
1 1/2 tsp. tomato paste
1 small sprig fresh thyme

1/3 tsp. Kosher salt

1/6 tsp. freshly ground black pepper

2 2/3 oz. onion, chopped
3 carrots, peeled and cut diagonally into 1-inch-thick slices
1 Tbsp. butter at room temperature, divided
2 tsp. Wondra flour™ or all-purpose flour

2 2/3 oz. mushrooms, sliced 1/4-inch thick 

1. Cut the filet crosswise into 1-inch-thick slices ; Season the filets on both sides with salt and pepper. 
2. In a small Dutch oven oven, sauté the slices of beef in batches in 1 tablespoons oil until browned on the outside and very rare inside, about 2 to 3 minutes on each side; Remove the fillets from the pan and set aside on a platter.
3. In the same pan, sauté the bacon on for 5 minutes, until browned and crisp; With a slotted spoon, transfer the bacon to a paper towel to drain and set it aside. 
4. Drain all the fat, except 2 tsp. from the pan; Add the garlic and cook for 30 seconds.
5. Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan.
6. Add the beef stock, tomato paste, thyme, 1/3 tsp. salt, and 1/6 tsp. pepper. 
7. Bring to a boil and cook uncovered on medium heat for 10 minutes. 
8. Strain the sauce and return it to the pan. 
9. Add the onions and carrots and simmer uncovered for 20 to 30 minutes, until the sauce is reduced and the vegetables are cooked.
10. While the vegetables are cooking, sauté the mushrooms separately in 1 tsp. butter and 1 tsp. oil for about 10 minutes, until browned and tender.
11. With a fork mash 2 tsp. butter into the flour making a paste and whisk it into the sauce. 
12. Simmer for 2 minutes to thicken.
13. Cut the filets into bite size pieces and them along with the mushrooms and bacon Dutch oven. Cover and reheat gently for 5 to 10 minutes. Do not overcook. 
14. Season, to taste with salt and pepper, and serve immediately.

Enjoy!

Egg, Ham and Cheese Bagel Sandwich with Creamy Sriracha Sauce

Egg, Ham and Cheese Bagel Sandwich with Creamy Sriracha Sauce

adapted from Grilled Cheese Social

We have always liked hot sauce on your egg sandwiches but never thought of mayo.  The Creamy Sriracha Sauce is a Sriracha Mayo. Yum!

Makes 2 servings

2 Everything Bagels, split and toasted
1 Tbsp. butter
2 large eggs

2 slices deli ham
1 slice cheddar cheese
1 slice American Cheese
1 mini avocado
1 Tbsp. Creamy Sriracha Sauce
Kosher salt and Freshly ground black pepper to taste

1. Melt the butter in a small skillet over medium heat.
2. Once melted, add the eggs and sprinkle them with a pinch of kosher salt. 
3. When the edges are done and the inner white is starting to turn opaque, flip them and turn the heat down to low.
4. Place one slice of deli ham on top of each egg then top the ham with one slice of each of the cheeses
5. Add the ham to the other side of the skillet to warm it up and slightly brown it.
6. Cover the pan and cook until the cheese melts.
7. Smear half of the avocado on the bottom of each bagel; Season lightly with salt and pepper.
8. Transfer the ham and egg stack to the bottom of each toasted bagel.
9. Smear the top half of the bagel with the creamy spicy sriracha sauce and close up the sandwich.
10. Serve immediately with additional sriracha sauce on the side of dunking if desired.

Enjoy!