Dinner Menu: Stir Fry Orange Chicken and Broccoli

It’s snowing here – well, raining at the moment, but snow by the evening. Never mind my garden is planted with tomatoes, three kinds of peppers, tomatillos, and zucchini, all raised in the house nursery over the past few months. Sigh.

It’s Colorado and we are always prepared for snow, so I’ve got everything ready to be covered and protected as the weather turns. Just not how I expected to spend the latter part of my week.

Cold weather puts me in the mood for some spicy favorites. This is from 2017:


orange-chicken-dinner

I’m not big on deep frying anything, but I love orange chicken so I wanted to find a way to make it so it was still crisp without all the oil and breading. I found the perfect ingredient to produce that result: potato starch. I’ve been using it for a while now and it makes the most perfect Oven Baked Chicken – I’ve been substituting it for the bread crumbs, combining it with crushed rice chex – I’ll post an updated recipe on that technique this week.

I thought it might have the same effect on pan frying chicken pieces. It did. Crispy, light and flavorful. Of course top anything with enough orange sauce and I’m there.

On the board tonight:

  1. Pan-Fried Orange Chicken
  2. Rice or Rice Noodles
  3. Steamed Broccoli

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Grinders: Meatballs and Sauce Revisited

When I was back visiting my dad, I made him a few meals, including meatballs in sauce. I left him the fixin’s for meatball subs (called grinders when I was a kid).

I didn’t realize how much making meatballs and subs was wrapped up in memories of my mom, until I re-read my original post. From 2013:

Meatball Subs1

A few weeks back I made meatball grinders – subs to most people – and was talking to my mom about them, because after all I used her recipe. She told me that one of her favorite things to do is to buy ground beef when it’s on sale and make and freeze a whole bunch of meatballs. Then they are available to make all kinds of good stuff, like meatball soup and various meatball sandwiches.

Until that moment, I hadn’t given meatballs much thought. I mean they’re good, but beyond the occasional grinder, I didn’t really use them.  But now when I make them, I make extra so add to soups, sauces and subs.

I’ll post a basic meatball recipe below and include the grinder/sub recipe. They are just as good with pasta.  At the bottom of this post is a link to vegetarian meatballs if you’d like to go meatless.

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Thanksgiving Files: Preparing for Thanksgiving

There will be no travel, no large gatherings this year. But that doesn’t mean we can’t have good food. I’ll be pulling more of my favorite recipes and reposting, some with updated Instant Pot adaptations when possible.

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Cornbread Stuffing Photo by JeffreyW

Reposted from Nov 2014.

Bixby and I are hitting the road for the holiday, as long as the weather stays nice. I’m planning on arriving early so I can help with prep, because I like love to cook. Bixby is growing fast and you can see his latest photo here, along with a quick update. I hope he does as well in the car as he did last trip.

Thanksgiving is my favorite holiday, next to 4th of July. Food, family, friends…and leftovers. I compiled some favorite recipes for tonight’s recipe exchange. Continue reading

Super Bowl Sunday Favorite Snack Recipes

JeffreyW's Awesome Nachos

JeffreyW’s Awesome Nachos

It’s almost Super Bowl Sunday, when you sit down to stuff your face with favorite snack foods, drink beer and watch the Super Bowl Commercials.  I think there is some football in there somewhere.

It seems to have become a tradition to repost these recipes, some of my favorites. I’ve added JeffreyW’s Hot Wings to the group. Click here for his deep fried wings (pictured above) and Bleu Cheese Dip. For all his Hot Wing variations, click here.

You can’t go wrong with nachos – easy and easy to pile high with your favorites ingredients.

Here’s a kinda healthy version: Black Bean and Corn Nachos, recipe here.

JeffreyW gets creative with his pizzas, here , herehere  and if you want to see them all, here (the man does love a good pizza).

For something a little different, Buffalo Chicken Dip recipe is here.

Now it’s your turn, what are you planning on making this Sunday and more importantly what beer are you serving?  Do you make chicken wings or buy them from a favorite place? Most importantly, Broncos or Panthers?

Tonight’s featured recipes – one traditional, one a bit more creative:

Quick and Easy Chili

  • 1 lb ground beef
  • 3-5 Jalapenos finely chopped (depending on heat)
  • 1/2 green pepper chopped
  • 1/2 sweet onion chopped
  • 2 cloves of garlic crushed and chopped
  • Lg. can V8 Juice
  • 2 cans kidney beans drained and rinsed
  • 1 can Original Ro-Tel
  • 2 Tbsp chili powder
  • 1 Tsp cumin
  • 1/2 Tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp paprika

Brown ground beef and drain. Saute jalapenos, green pepper, onion and garlic. In large pot combine all ingredients bring to boil. Lower heat and simmer, covered for at least 30 minutes.

In my house we serve chili with fritos and shredded cheddar, layered in a bowl – fritos, chili, cheese and more fritos.

Slow Cooker instructions:  Following instructions above, add everything to slow cooker, cook on high for 15 minutes, reduce heat to low and let simmer for 6 to 8 hours.

Also, if you are serving at a party, you can cook in large pot above for 30 minutes and then transfer to slow cooker on low or warm to keep it hot during the festivities.

Looking for a little more kicked up chili? Check out JeffreyW’s Chorizo Chili here.

And my favorites to take to a party:

Basic Tortilla Pinwheels

  • 1 (8 ounce) package whipped cream cheese
  • 10 (10 inch) flour tortillas
  • 1/2 cup green onions, chopped
  • 1/4 cup black olives, chopped (optional)
  • 3/4 cup chopped ham slices

You spread the ingredients on the tortillas, roll them up and slice them into 1 inch pinwheels. Couldn’t get much easier.

So how do we add some dazzle? Flavored tortillas and a variety of fillings.

Here are some ideas I had:

Jalapeño & Cilantro Tortillas and Black Bean Tortillas

  • Cream Cheese
  • Pickled jalapenos
  • Sliced green chilies
  • Turkey
  • Salsa
  • Black olives
  • Shredded cheddar cheese

Roasted Red Pepper Tortillas and Sun-dried Tomato & Basil Tortillas

  • Cream cheese mixed with crushed roasted garlic
  • Spinach
  • Pepperoni
  • Grated Parmesan

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What will you be doing during the big game? Have any fun snack recipes to share? Don’t be shy, I’m always looking for something new and unusual.

I will have a Bixby/Scout update this weekend! And I have the makings for a post on how to overcome the winter cooking blues (when I really need to have some lighter, fresher dinner ingredients about this time of  year). Until then…



 

Glazed Meatloaf

JeffreyW linked to this recipe originally. When I went to make it, I adapted it to what I had on hand.

Glazed Meatloaf

  • 1 tbsp butter
  • 1 stalk celery, rough chopped
  • 1 small carrot, rough chopped
  • 1/2 onion, rough chopped
  • 2 cloves garlic, rough chopped
  • 1/2 cup crushed tomatoes
  • 1 tbsp soy sauce
  • 1-1/2 lb 80/20 ground beef
  • 1/2 lb Italian sausage (pork or ground beef can be substituted)
  • 1/2 cup rolled oats (not quick oats)
  • 2 eggs
  • 1/2 tsp salt and 1/2 tsp pepper

Glaze:

  • 3/4 cup ketchup
  • 1/4 cup packed light brown sugar
  • 1/2 cup cider vinegar
  • 1/2 teaspoon black pepper

In a skillet, melt butter and saute celery, carrots, onion and garlic until soft. Remove from heat and cool slightly. In a blender, add crushed tomatoes, soy sauce and chopped vegetables. Blend until smooth.

In a bowl, combine oats, beef, sausage, vegetable mixture, spices and eggs, and mix until well combined. You’re probably going to have to use your hands to get it done properly. I don’t have an issue with that, but if you do, kitchen latex-free disposable gloves are a lifesaver (I use them for chopping chiles and such).

You want this to be somewhat firm, but it’s not going to stand up on its own (that would lead to dry meatloaf)

Cover a baking sheet with foil and then top with a sheet of parchment paper. In a loaf pan, form the loaf, tap it on the counter to remove any air pockets. Refrigerate until oven preheats to 350 degrees F. Next put the parchment paper over the top, then place the baking sheet over the top and invert everything. Place in the oven and bake for 30 minutes.

Remove from the oven and gently remove the loaf pan.  It helps to use a thin spatula. Put the meatloaf back in the oven and bake uncovered until the internal temperature reaches 140 degrees F. About 40 minutes.

While it’s baking, whisk together the glaze ingredients in a saucepan and bring to a low boil, stirring constantly until it has thickened.

Remove the meatloaf from the oven, turn heat up to 450 degrees F, baste the meatloaf with the glaze, return to the oven and bake for 3 minutes, glaze again, bake for an additional 3 minutes. Then a third time and remove from the oven when the glaze is bubbly and brown.  Remove from the oven and let rest for 15 minutes so that you can cut it evenly.

The vegetable mixture really gives this meatloaf a silky texture and it is full of flavor.

I think serving it with mashed potatoes should be mandatory. YMMV.



 

Fall Menus: Another October Week

Another week has flown by. This week’s menus include some of my favorites.

Monday, Cream of Potato Cheese Soup, always perfect on a chilly fall day.

 

Potato Soup Photo by JeffreyW

Wednesday features Pan-Fried Catfish and Buttered Potatoes. You can find all the menus here: October Menus 2

Thursday is a German Pocket Burgers and Apple Strudel.  And Friday will have the kids licking their fingers with Buffalo Chicken Legs, a healthy alternative to deep fried buffalo chicken.

Complete shopping lists are here: October Weekly Shopping List 2   A reminder that the menus and shopping lists are color coordinated. You can easily disregard any item you won’t need.

JeffW’s awesome biscuit photo.

Tonight’s bonus recipe is Garlic Biscuits Which you can find here.(perfect with potato cheese soup).

That’s it for this week. Have a great weekend! – TaMara

Fall Menus: This Week

JeffreyW makes a yummy pot roast

I’ve been running to keep up with things and it looks like that is going to continue until the holidays, but I want to try and continue with the weekly menus. Here is the first of our October’s menus. I will do my best to keep this up…

Monday is my favorite Taco Salad and Tuesday is a super easy Creamy Chicken.

Full menus are here: October Menus 1

Wednesday features a Slow-Cooker Pot Roast and a sweet Ice Cream Delight for dessert.

JeffreyW makes Gumbo

Finally, Thursday is an easy Gumbo and Creole Salad and Friday is kid favorite Chili-Mac. 

The week’s shopping list can be found here: October Weekly Shopping List 1  Remember it’s color-coordinated so you can eliminate any items from recipes you aren’t using.

In honor of Friday the 13th, this week’s bonus recipe is Bewitched Roasted Squash and Apple Soup, click here.

That’s it for this week.