Broccoli Beef with Red Peppers

Pin It Here is an old stand by that my family loves. I made this with sirloin steak and it was tender and delicious. A one dish meal that is easy, healthy, and tasty, too.

Time management:
prep: 10 min to chop veggies and 30 min for meat to soak in marinade
cook: 10 minutes to stir fry your meal
*25-45 minutes, depending on your choice of rice

Ingredients:

For the Steak and Marinade:
1 1/2 lbs steak cut into strips (aprox 1/4" thick and about 3" long)
1 Tbsp rice vinegar
1 tsp sugar
1 tsp corn starch (plus 1 Tbsp water)

For the Stir Fry:
1 lb broccoli, cut into small pieces
1 red bell pepper, cut into thin strips
8 cloves of garlic, minced
1 yellow onion, sliced thin
2 Tbsp Oyster Sauce
2 Tbsp Soy Sauce
1 1/2 tsp corn starch (plus 1 Tbsp water)
Cooking oil with a high smoking point (vegetable oil will work or grape seed oil is a great healthy substitute)

Directions:
Whisk together water and corn starch mixture.
Add the rice vinegar and sugar then combine with beef.
Let marinade aprox 30 minutes.
Heat wok to "high" setting and add 1 cup oil. Allow to heat. You will know when it is hot enough when a drop of water sizzles in the oil.
Carefully add meat mixture and let stand 1 minute to sear before stirring.
Stir meat to cook evenly and remove from oil onto plate lined with paper towel to drain excess oil.
Empty oil from wok and wipe clean with paper towel.
Add additional 1 Tbsp oil and onions and garlic mixture.
Mix and cook until fragrant, aprox 1 minute.
Add remaining veggies and 1/4 cup water, stir then cover for aprox 3-5 minutes to steam.
Whisk corn starch and water then add the oyster sauce and soy sauce.
Add mixture and allow to bubble and thicken before stirring.
Add back meat and stir to heat through.
Serve with rice.

Italian Stir Fry

Pin It I love making one dish meals. Stir fry is an obvious "go to" food and is a staple on our menu. This Italian Stir Fry dish is a nice break from tradition.

Time management:
Prep time: 15 minutes to chop all veggies
Cook time: aprox 20 minutes for stir fry

Ingredients:
1 lb Italian Sausage
2 cups penne pasta
1 Tbsp olive oil
3 cloves garlic, minced
1 medium zucchini, quartered and sliced
1 medium onion, chopped
4 "on the vine" tomatoes or equal volume of cherry tomatoes, seeded and chopped (or halved)
1/4 cup flat leaf parsley, chopped
1/4 cup basil, chopped
2 tsp dried oregano
1/2 tsp pepper
1/4 tsp salt
grated parmesan cheese

Directions:
Cook pasta according to package and keep warm, set aside.
Meanwhile, heat olive oil in large pan over medium heat.
Crumble and cook sausage until done.
Add zucchini, garlic and onions and cook until veggies are tender, 5-7 minutes.
Add tomatoes, basil and parsley, and cook additional 3-5 minutes.
Remove from heat, plate over pasta, and top with cheese.

Dutch Oven Chicken Tortilla Soup

Pin It This is a family favorite thanks to my awesome Sister-in-Law Kate!! The original recipe is for the slow cooker, but for some reason mine turns out better in the oven so that's what I suggest. The mandatory toppings in our house for this are shredded cheddar cheese and Fritos corn chips. Since I was introduced to this recipe I make it at least twice a month... and there are always plenty of leftovers to freeze for extra meals, too!

Time management:
Active cook time: 10 minutes to chop and combine all ingredients
Inactive cook time: 8-10 hrs

Ingredients:
1 (28 oz) can Crushed Tomatoes
10 oz Green Salsa
1 med onion, chopped
1 (4 oz) can diced green chilies
1 can corn
1 can pinto beans
1 can black beans
2 cloves garlic, minced
4 cans (56 oz) chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
3-4 boneless skinless chicken breasts (thawed or can be frozen)

Directions:
Place ingredients dutch oven in order listed.
Place dutch oven in 225 degree oven for 8-10 hrs.
Remove chicken and shred with forks.
Replace chicken to pot and serve with toppings suggested.

Toppings:
shredded cheese
corn chips
sour cream
salsa
diced tomatoes
guacamole

Fennel Seasoned Chicken with Sprouted Rice Pilaf and Broccoli

Pin It
This fennel seasoning has been a favorite in our house for a couple of years now. It's a very versatile seasoning that can be used for chicken or pork dishes. The recipe makes a large quantity and I usually split a batch with my mom, and I'll still have enough to last me a couple of months.

I found this sprouted rice/quinoa blend at Costco. I am in love! This pilaf recipe will work for any whole grain brown or white rice but cooking times will vary depending on variety (see cooking instructions on packaging for alternate times/liquid amounts).

Time management:
Rice 5 minute prep time and aprox 30 minutes cook time depending on variety
Chicken 10 minutes prep time 10 minutes cook time
Recommend making seasoning ahead of time

For the Fennel Seasoning:

Ingredients:
1 cup fennel seeds
3 Tbsp coriander seeds
2 Tbsp white peppercorns - I don't know where to find these so I use black ones
3 Tbsp Kosher salt

Directions:
Blend in spice grinder or blender to a fine powder. Store in airtight container. I buy my fennel in large quantities at Cash and Carry.

For the Chicken:

Ingredients:
2 chicken breasts, trimmed and pounded to 1/4 inch thickness, and halved
2 heaping Tbsp all purpose flour
fennel seasoning
olive oil

Directions:
In a heavy pan heat 1-2 Tbsp olive oil on medium high.
Dredge both sides of chicken breasts in flour.
Sprinkle one side of floured chicken liberally with fennel seasoning.
Place chicken in pan seasoned side down and sprinkle remaining side with more seasoning.
Cook 4-5 minutes per side until cooked through.

For the Rice

Ingredients:
1/4 cup slivered almonds
1/3 small yellow onion, diced
1 cup rice of your choice
Aprox 1 can chicken broth, see package for exact liquid portion
Olive oil

Directions:
Heat 2 Tbsp olive oil over medium heat.
Saute onions and almonds for 5 minutes.
Add rice and cook 1 minute more.
Add correct amount of chicken broth and bring to boil.
Cover and simmer over low heat according to cook time on rice packaging.
Fluff with fork before serving.

Fajita Pork Tacos in the Slow Cooker

Pin It
My family loves pork shoulder. This is my second time making this recipe and it goes fast! We enjoyed cooking the leftover meat with eggs for a breakfast treat the following morning. I call it "Fajita" because we serve it with sauteed red and green bell pepper and onion mixture suggested under toppings.

Time management: aprox 1/2 hour prep time and 5 hrs cook time
Special equipment: Food processor - a blender may work if you don't have one

Ingredients:
3 whole ancho-pasilla chilies - the prepackaged and dehydrated kind on the Hispanic aisle
4 cloves of garlic
2-3 chilies in adobo sauce
1/2 white onion, roughly chopped
3 Tbsp olive oil, divided
2 Tbsp honey
1 Tbsp cider vinegar
Kosher salt
fresh ground pepper
2 tsp dried oregano
2 cans chicken broth
4 lbs untrimmed boneless pork shoulder, cut into sections
1 cinnamon stick

Directions:
Place dried chilies in bowl and steep in boiling water for a minute to rehydrate a little. Then stem and seed the chilies and place them in a food processor. Add garlic, onion, chili in adobo, 2 Tbsp olive oil, honey, cider vinegar, 1 Tbsp salt, and oregano and process to combine into a paste.
Heat remaining 1 Tbsp olive oil over high heat in saucepan. Add chili mixture and cook aprox 8 minutes, then add chicken broth and allow to reduce for a few minutes.
While reducing, salt and pepper your pork and place at the bottom of the slow cooker. Add the cinnamon stick and pour chili mixture over top.
Cover and cook on "high" on your slow cooker for 5 hours.
Discard cinnamon stick, shred meat with two forks and serve with warm tortillas and your choice of toppings.

*You can also make this creation in a dutch oven. Cook covered at 350 for 1 hr 45 min, then uncover for additional 30 minutes

Toppings:
Grilled red and green bell peppers and onions
Guacamole
Sour Cream
Salsa
Rice and Beans