Chicken Fried Rice

Photo from Butter 
Your biscuit

Fried rice is one of the menu options I always order when eating out for Chinese food. But, not all fried rices are made the same. I prefer mine to be savory, not sweet. 

I've made a couple of versions of fried rice and I have to say, I prefer making my own. Part of the problem though is I often forget to make the rice the day before and let it sit over night. THAT is key

This is an easy recipe and delicious. I think it'd also work well with left over chicken. In fact, it'd be a great option for left over chicken. 

Chicken Fried Rice

Recipe from Butter Your Biscuit

Serves 4

• 2 T butter
• 3 eggs whisked
• 3 medium carrots peeled and diced
• 1 small white onion diced
• 3 cloves garlic
• 1/2 c frozen peas
• 4 c cooked and chilled rice
• 5 chicken tenders cooked and diced
• 4 T soy sauce or more to taste
• 2 T teriyaki sauce optional

Heat 1 tablespoon of butter in skillet add egg and cook until scrambled. Set aside

Add an additional tablespoon of butter to the skillet add carrots, onions, peas, and garlic. Saute until onions and carrots are soft about 5 minutes.

Increase the heat to med-high and add the cold rice. Add cooked chicken, soy sauce, teriyaki sauce, and stir until combined. Fry for 3-5 minutes add scrambled eggs back in and toss..

Garnish with sliced green onions and serve hot!

Asian Ginger Marinade for Grilled Chicken

Oh boy! This was an amazing marinade. I'll make this again and again for sure. 

I used chicken tenders instead of breasts, but I don't think that makes any difference 

The ginger flavor in this recipe was just right. But DO use fresh ginger! It makes all the difference. 

I did just realize that I didn't add the onion. Somehow skipped right past that. Frankly I think it was fine without it. 

Asian Ginger Marinade for Grilled Chicken

Recipe from Oh Sweet Basil

Serves 4

• 1/4 c Onion, Minced
• 1/2 c Peanut Oil
• 1/4 c Rice Vinegar
• 2 T Water
• 2 T Ginger, Minced Fresh
• 1 T Carrot, Finely Shredded
• 2 T Ketchup
• 4 tsp Light Soy Sauce
• 1 tsp Sugar
• 1 tsp Brown Sugar
• 1 1/2 tsp Lemon Juice
• 1 Clove Garlic, Minced
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 4 Chicken Breasts, boneless, skinless

In a large measuring cup, or jar, whisk together all of the dressing ingredients until well combined.

Pour 2/3 of the marinade into a zip top bag along with the chicken breasts. Seal and place in the fridge for 2- 24 hours. We prefer a longer marinade time.

Place the remaining marinade in a bowl in the fridge.

Heat the grill to high heat.

Remove the chicken from the fridge to rest on the counter for 5 minutes.

Drain the marinade and place the chicken, top side down on the grill. Turn the heat to medium.

Cook the chicken for 5-7 minutes, flip over and cook for an additional 5-7 minutes or until cooked through. The last few minutes brush some of the reserved marinade over each chicken breast.

Remove from the grill and let rest for 3-5 minutes before slicing.

Blue Cheese Dressing

Tonight was Sunday dinner. We did build your own pizza and I felt it needed a salad or something to go along with it. I thought a wedge salad would be perfect. 

I needed a blue cheese dressing though and I'm not a fan of store bought blue cheese. I searched my recipes to find one and I found this one that was attached to a chicken chop salad. 

This recipe was SPOT on! It was the perfect blue cheese for a wedge salad. It's tangy and creamy and will be on my list to make again. 

Blue Cheese Dressing 

Recipe from The Mom 100

• ½ cup sour cream
• ¼ cup mayonnaise
• ½ cup crumbled blue cheese
• 1 to 2 tablespoons whole milk half and half or heavy cream
• 1 tablespoon lemon juice
• ½ teaspoon Worcestershire sauce
• 2 finely chopped scallions
• Kosher salt and freshly ground pepper to taste

In a small bowl mix together the sour cream, mayonnaise, blue cheese, 1 tablespoon milk, lemon juice, Worcestershire sauce, scallions, and salt and pepper. If the dip is still thicker than you’d like, add the extra tablespoon of milk (or whatever dairy product you chose).

Creamy Ranch Chicken

Photo from The Cooking Jar

You know, I'm very confused by the RANCH thing. I like ranch dressing just fine, but I don't understand why "ranch" has to be in everything these days. And yet, I find myself wanting to try it and every time I'm just - meh about it. 

Aside from my weird ranch problem, this wasn't a bad recipe at all. The sauce that you make is quite flavorful and compliments the chicken nicely. Watch the salt though. Ranch packets can be high in sodium. I've learned to not salt anything until the end of the cooking process.

The sauce comes together quickly. I used half and half instead of milk because, well, I was out of milk. It just made the sauce more luxurious and creamier. 

Pro tip: take it off the heat and THEN add the sour cream. Adding it with everything else to a hot sauce made the sour cream sorta curdle. It was fine, but looked a little funky. 

Creamy Ranch Chicken

Recipe from The Cooking Jar

Serves 4

4 boneless, skinless chicken breasts (5–8 oz. each)

Salt and pepper

3 T butter, divided

1 T olive oil

1 T flour

Fresh parsley, to garnish (optional)

SAUCE

1 c low sodium chicken broth

1/2 c milk

1/4 c sour cream

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp Italian seasoning

1 (1 oz.) packet Ranch seasoning mix

Pound the chicken breasts to an even 1” thickness using a meat mallet and season both sides of the chicken with salt and pepper.

In a skillet over medium-high heat, melt 1 tablespoon of butter and add olive oil. Sear the chicken on each side until golden brown, about 4-5 minutes. Remove to a plate and set aside.

Reduce heat to low and add the remaining butter. Stir in flour and cook for about one minute.

Pour in chicken broth and scrape up the browned bits stuck to the pan.

Add milk, sour cream, onion powder, garlic powder, Italian seasoning and ranch seasoning mix. Stir to combine until the sour cream and ranch seasoning has fully dissolved into the sauce.

Add chicken and plate juices back to the pan and spoon the sauce over the chicken. Simmer in the sauce until the chicken is heated through and the sauce has reduced slightly.

Dish and serve hot topped with fresh parsley (optional).

Enjoy!

Creamy Pesto Parmesan Chicken

Pesto, I find, is either a love or hate food. I am on the love side. BUT...a little bit goes a long way for me. Sometimes recipes call for too much pesto for me. I just adjust.

This was a pretty basic and simple recipe. Good in all areas. It's a quick 30 minutes to make this and you will not be disappointed. 

I put it over pasta and was happy that I made that decision. 

Creamy Pesto Parmesan Chicken

Recipe from Crème De La Crumb

Serves 4

• 4 boneless skinless chicken breasts - pounded to even thickness
• ½ cup sliced mushrooms
• 1 teaspoon minced garlic
• ⅓ cup basil pesto
• ⅓ cup chicken broth
• ⅓ cup heavy cream
• ¼ cup shaved or grated parmesan cheese - plus more for topping
• salt and pepper to taste
• fresh basil - for topping (optional)

Grease a large skillet and cook chicken over medium heat 5-8 minutes on each side until browned on the outside and cooked through. Transfer to a plate and cover to keep warm.

Add garlic and mushrooms to pan and sauté over medium heat until garlic fragrant and mushrooms are tender, about 3-4 minutes.

Add pesto to pan and sauté 1-2 minutes. Add chicken broth and stir to combine with pesto. Add cream and continue to stir over medium heat until sauce is smooth. Add parmesan cheese and stir until melted and combined with sauce. Taste and add salt and pepper if needed, to taste.

Return chicken to pan and toss in the sauce to coat. Sprinkle additional parmesan cheese over the chicken and garnish with fresh basil and serve.

Soy Ginger Chicken

I did it again. I found another chicken marinade that is a show stopper. Every now and then I find one that hits all the marks. This one was definitely that. 

I marinaded it for 5 hours (the limit when citrus is involved for me). Cut the chicken into chunks then marinaded. Skewering them and grilling them. Man! So good.

I paired it with these Spicy Asian Cucumbers that were to die for. Fantastic combo of food tonight. 

This on, like the cucumbers, are being added to the Favorites list this year. I'll make both again.

Soy Ginger Chicken

Recipe from Two Peas in a Pod

Makes 4

• 1/3 cup lite soy sauce, or Tamari for gluten-free
• 1/4 cup packed brown sugar
• 2 tablespoons olive oil
• 1 tablespoon freshly grated ginger
• Juice of 1 Lime
• 3 cloves garlic, minced
• 1 teaspoon Siracha, or more if you want it spicy
• 2 1/2 pounds boneless chicken thighs, can use chicken breasts or drumsticks
• Salt and pepper, to taste
• Sliced green onions and chopped cilantro, for garnish

First, make the marinade. In a medium bowl, whisk together the soy sauce, brown sugar, oil, ginger, lime juice, garlic, and Siracha.

Pour the marinade in a reusable freezer bag with the chicken. Press out the air and seal shut. Place the bag in a bowl and refrigerate for at least 1 hour or overnight.

Preheat the grill to high heat. Carefully brush the grill grates with oil to prevent the chicken from sticking. Place the chicken on the hot grill and discard the marinade. Cook for 5 to 7 minutes per side, until browned and cooked through, the internal temperature should be 165 degrees Fahrenheit.

Transfer the chicken to a platter and garnish with sliced green onions and cilantro. Serve warm.

Spicy Asian Cucumber Salad

I can't not express just how amazing this recipe is. Ah-MAZE-ING! 

I did not bother with making them spiral. I just got out the mandolin (and the protector so I don't cut off my finger) and sliced those bad boys up. I marinated them for about 4 hours. Oh I also didn't let them sit in salt because, well I missed that part of the recipe. I just sliced them up and plopped them in the marinade. So good. 

This will be a staple for me for sure. I bet it'll be even better tomorrow. Oh...I can't wait. 

Spicy Asian Cucumber Salad

Recipe from Kenna's Cook

Serves 4 ish

• 6-8 Persian cucumbers
• 2 tbsp salt
• 2 minced garlic cloves
• 1 green onion
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1/2 tbsp sesame oil
• tbsp gochutgaru
• tsp brown sugar
• tsp sesame seeds

Start placing a chopstick on either side of the cucumber. Make 45 degree slices into it, the chopsticks should help make sure you don’t slice all the way through. Next rotate the cucumber to the other side and make straight 90 degree cuts through it. You should be left with a spiral shape!

Add all the spiral cucumbers to a bowl and add the salt. The purpose of the salt is to draw out as much moisture as possible out of the cucumbers. Massage the salt in between the slices and let sit for 15-20 minutes.

Meanwhile mince your garlic and thinly slice the green onion.

Next rise the salt off the cucumbers quickly and drain. It may seem counter intuitive to get the cucumbers wet after drawing out moisture, but as long as you rise them quickly they won’t reabsorb the water. Pat the cucumbers dry with paper towel.

Next add the garlic, green onion, soy sauce, rice vinegar, sesame oil, gochugaru, brown sugar, and sesame seeds to the bowl. Massage well into the cucumbers.

They are best to enjoy right away while still crunchy, enjoy!

Beef Curry Slow Cooker

I'll just start by saying, this house smells amazing. I love the smell of curry. And thank god because I'll probably be smelling it all week in the house. It tends to linger. 

So...I kinda forgot to get the slow cooker going on time today. Not deterred I just cooked this in the oven instead. I put it in at 350F for about 2.5 hours. Turned out fantastic.

It's not spicy, but very flavorful. If you don't like curry, you won't like this. 

I really wouldn't change a thing with this recipe. I mean remembering to put this in the slow cooker would be good. 

Beef Curry Slow Cooker

Recipe from The Food Charlatan

Serves 6

• salt and pepper
• 2-3 tablespoons oil
• 2-3 pounds chopped stew beef or chuck roast*, chopped into chunks
• 1/3 cup water
• 1 (8-oz) can tomato sauce
• 1 tablespoon garlic powder
• 1/2 teaspoon salt
• 1-2 tablespoons Better Than Bouillon Beef Base
• 1/2 teaspoon black pepper
• 1 & 1/2 tablespoons yellow curry powder
• 1 tablespoon garam masala
• 1 large yellow onion, chopped
• cilantro, to garnish
• red onion, chopped, to garnish

Heat a large, high-sided skillet (or a wide-bottomed pot), over medium high heat.

Salt and pepper the beef chunks.

Add about a tablespoon of oil to the pan and swirl. It should start to shimmer if the pan is hot enough.

Add 1/3 of the seasoned meat to the pan. Place the pieces of meat so that they are not touching each other (You don’t want them to steam–see photos). Turn the pieces with tongs to brown all sides. Remove the beef to the slow cooker and repeat 2 more batches, adding more oil as necessary.

Once all of the beef is browned and in the slow cooker, turn the heat on the pan down to medium. Add the water, tomato sauce, garlic powder, salt, beef bouillon, black pepper, curry powder , and garam masala .

Stir with a wooden spoon until the mixture is bubbly and the bouillon has dissolved. It should thicken up a bit.

Pour the mixture over the beef in the slow cooker.

Add the chopped onion and stir it all together. Cook on low heat for 6-7 hours, until the beef is fork tender

Garnish with chopped cilantro and hot rice!

I love to serve this curry with lots of cilantro, Coconut Jasmine Rice and Homemade Naan! It's the best combo! You could even throw in a Strawberry Lassi to sip with it, if you wanted to get really fancy!

Chicken Bacon Ranch Lettuce Wraps

This hardly feels like a "new" recipe, but since I've technically never made a chicken lettuce wrap in this house, I'm counting it. 

I modified it every so slightly by making it a BBQ chicken bacon ranch lettuce wrap. OMG it turned out so good. 

My ranch dressing got a little out of control on the squeeze out of the bottle. I'd go lighter on that tomorrow for lunch for sure. 

These were delicious and I think they may become a constant for lunch. It'd be easy to prep and have ready.

Chicken Bacon Ranch Lettuce Wraps

Recipe from Life in the Loft House

Serves 4

• 1 pound boneless skinless chicken breasts, cut in 1-inch pieces
• 1 tsp olive oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1/2 tsp Italian seasoning
• 4 slices cooked bacon chopped
• 4 Romaine lettuce leaves
• Ranch dressing

Heat a large non-stick skillet over medium heat. Add oil. Season chicken pieces with salt, pepper, garlic powder, and Italian seasoning.

Cook and stir chicken for about 10 minutes, or until chicken is thoroughly cooked.

Divide the cooked chicken and bacon between the four pieces of Romaine lettuce leaves. Drizzle desired amount of Ranch dressing on each lettuce wrap. Enjoy!

Mexican Beef Stew

The house smelled amazing while this cooked. Which is my favorite part of cooking longer stews and soups. It feels comfy, homey, delicious.

Sadly, the aroma was as good as this stew gets. I really am not sure where it went wrong. It had a funky taste to it that I'm going to assume were the poblanos. I've cooked with them before, but not in a long cooking sort of way. 

Two things I forgot: 

1. I forgot to put the potatoes in. That "might" have made it better. 

2. I made the lime creme then forgot to put it on. I do this with parsley all the time too. I cut it to put it on the food at the end, then forget. 

Mexican Beef Stew

Recipe from Insanely Good Recipes

Serves 6

• 2 1/2 pounds beef chuck roast, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 poblano peppers, roasted, peeled and chopped
• 1 can fire-roasted diced tomatoes
• 1 cup chunky salsa (medium heat)
• 1 can diced green chiles
• 2 cups beef broth
• 1 bottle Mexican lager beer
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 tablespoon beef base or bouillon
• 1 pound potatoes, peeled and cut into 1-inch cubes
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro
• Hot sauce to taste (optional)

For the Lime Crema:

• 1 cup sour cream
• 2 teaspoons grated lime zest
• Pinch salt

Season the beef cubes with salt and pepper. Heat the oil in a large pot or Dutch oven over medium-high heat. Working in batches, brown the beef on all sides, about 5 minutes per batch. Transfer to a plate.

Add the onion to the pot and cook until softened, about 5 minutes. Stir in the garlic, cumin, oregano, and beef base. Cook for 1 minute.

Return the beef and any accumulated juices to the pot. Add the beer, beef broth, canned tomatoes, salsa, green chiles, and poblano peppers. Bring to a boil, then reduce heat to low.

Cover and simmer until the beef is tender, about 2 to 2 1/2 hours. Stir in the potatoes and continue simmering uncovered until potatoes are tender, about 30 minutes more.

Meanwhile, make the lime crema. Stir together the sour cream, lime zest, and salt in a small bowl. Refrigerate until ready to serve.

Stir the cilantro into the finished stew. Season with salt, pepper, and hot sauce to taste. Serve the stew in bowls with a dollop of lime crema on top. Enjoy!

Steak Marinade

Another steak marinade. 

This one had something I don't use often in marinades, Sweet Chili Sauce. It says it's optional, but I used it and boy was I glad I did. It really added a nice sweet, spicy element to the marinade. 

I'd make this again and, in fact, I think it'd be great on chicken.

Steak Marinade

Recipe from Just a Pinch

Serves 6

• 1/4 c Montreal steak seasoning
• 1 c olive oil
• 2 - 3 Tbsp balsamic vinegar
• 1 Tbsp light soy sauce
• 1/2 c firmly packed brown sugar
• 1-2 Tbsp finely chopped garlic
• 2-3 Tbsp Mae Ploy Sweet Chili Sauce, optional

Mix the ingredients with a whisk until thickened or emulsified.

Place the steaks in a resealable plastic bag or casserole dish. Pour the marinade over the steaks. If you are using a good rib eye or New York strip, a couple of hours is sufficient. If you are using a leaner, less expensive cut, marinade overnight for a tender juicy steak. While the steaks are marinating, flip them a few times or massage them if they are in a baggie.

When you are ready to cook, pull the steaks out of the marinade and place them on a hot grill. Rub them around in the marinade before cooking. Don't scrape off the marinade. That's it! It's also great for a roast.

Antipasto Salad

I like salads that have a lot of viddles in them. You know, viddles. A bunch of other stuff in a salad besides lettuce. 

And I happen to like Italian subs.

This recipe combined my love for viddle full salads and Italian subs without the carbs. I had to make a few adjustments because there are some items I don't care for or forgot.

1. No pepperoncini for me. Not a fan.

2. I forgot to buy tomatoes and a red onion so those got left out as well. Which is a bummer because I think the red onion would have really added to this salad.

3. Somehow my brain thought black olives instead of green olives so I used those. I think either would be fantastic in this salad. 

4. Artichoke hearts...blech

And additional note, I really liked the dressing. While I made a salad for one, I made the dressing for 6 so I'll be using it all week.

Antipasto Salad

Recipe from Carlsbad Cravings

Serves 6

SALAD

1 large head Romaine lettuce chopped (about 8 cups)

4 oz. Genoa Salami chopped

4 oz. sliced pepperoni

1 c cherry tomatoes halved

1 c artichoke hearts drained, patted dry, roughly chopped

1/2 c kalamata olives halved

1/2 c green olives

1/4 c sliced red onion

2 T chopped pepperoncini

8 oz. fresh mozzarella balls halved

4 ounces provolone cheese cut into bite size pieces

DRESSING

3/4 c olive oil

1/4 c red wine vinegar

2 T lemon juice

1/4 c finely freshly grated Parmesan cheese

1 tsp EACH dried parsley, dried basil, garlic powder, onion powder

3/4 tsp salt

1/2 tsp EACH dried oregano, paprika, pepper

1/2-1 tsp sugar or more to taste

DRESSING: Add all the ingredients to a mason jar, cover and shake vigorously OR combine add all ingredients to a medium bowl and whisk to combine.

SALAD: Add lettuce to a large bowl followed by the rest of the salad ingredients. Drizzle with desired amount of dressing and toss to combine OR dress individual plates if expecting leftovers. Serve immediately. (You will probably not use all of the dressing.)

Salad ingredients: can be chopped 24 hours in advance and stored in separate airtight containers in the refrigerator. I will add the vegetables to separate paper towels, fold up the paper towels around the contents and place in sandwich bags – this keeps excess moisture away from the veggies to keep them fresh.

Croutons: can be made up to 2 weeks ahead of time and stored in a resealable plastic bag with as much air removed as possible or in an airtight container at room temperature.

Dressing: can be made up to 2 weeks ahead of time and stored in an airtight container in the refrigerator. If making ahead, take care not to use fresh garlic or herbs because they will only last a day or so in the refrigerator.

Chicken Shawarma

Some day I'll have a shawarma that is like the one we had in Saudi. Though that one had a cold French fry in it and Mom's had a pickle no French fry. <shrugs>. 

This recipe was NOT it. I felt like this recipe had all the good things to it, but something went terribly wrong, somewhere. 

The chicken had a weird texture, I blame it being marinated for too long. The recipe says 8-24 hours, but that is way too long for an acid like lemon and chicken for me. So I only marinaded it for 4 hours and I think that made the chicken mushy. 

It was also WAY too salty. That was my fault though. I halved the recipe for everything but the salt. Don't ask. I'm not sure why I thought 2 tsp salt for 6 is also 2 tsp salt for 3. Again <shrug>.

I won't likely make this recipe again. I have a dozen more shawarma recipes to try. Maybe the next one will remind of me the one from Saudi.

Chicken Shawarma

Recipe from Carlsbad Cravings

Serves 6

CHICKEN MARINADE

• 2 pounds boneless skinless chicken thighs pounded to an even thickness
• 1/4 c extra virgin olive oil
• 2 T lemon juice
• 1 T balsamic vinegar
• 1 T EACH ground cumin, ground coriander
• 2 tsp EACH smoked paprika, ground cardamom, salt
• 1 tsp EACH garlic powder, onion powder, ground turmeric
• 1/2 tsp EACH cayenne pepper, allspice, pepper

CILANTRO YOGURT SAUCE

• 1 c Greek yogurt
• 1/3 c packed cilantro
• 1/3 c packed parsley
• 2 cloves garlic
• 2 T lemon juice
• 1/2 tsp EACH ground cumin, salt
• 1/4 tsp pepper

FOR WRAPS

• 6-8 pitas
• Romaine lettuce chopped
• Roma tomatoes sliced
• cucumbers thinly sliced
• red onions thinly sliced
• 1 recipe hummus (or store-bought, optional)

MARINATE CHICKEN

Whisk all of the Marinade ingredients together in a large bowl or freezer size plastic bag. Add chicken and turn to coat. Marinate in the refrigerator 8 to 24 hours. Let chicken sit at room temperature for 20-30 minutes before cooking.

YOGURT SAUCE

Make the yogurt sauce and prep your toppings while the chicken is marinating. Add all of the Sauce Ingredients to a blender and blend until the herbs are chopped, scraping down the sides of the blender as needed. If you would like a thicker sauce stir (don’t blend) in additional yogurt. Cover and chill in the refrigerator until you’re ready to serve.

HOW TO COOK CHICKEN ON THE STOVE

Heat one tablespoon vegetable oil a large cast iron skillet or grill pan over medium high heat. Working in batches, add chicken in a single layer and cook for 4-5 minutes. Turn chicken over, cover, and reduce heat to medium. Cook approximately 3-5 additional minutes (depending on thickness of chicken), or until chicken is cooked through. Transfer chicken to a cutting board and let rest 5 minutes before slicing.

HOW TO COOK CHICKEN ON THE GRILL

Grease and preheat the grill to medium heat, 375-450°F. Grill chicken, covered for 5-7 minutes per side, or until chicken is cooked through and an internal temperature reaches 165 degrees F. Transfer chicken to a cutting board and let rest 5 minutes before slicing.

HOW TO COOK CHICKEN IN THE OVEN

Line a baking sheet with foil and spray with cooking spray. Add chicken to baking sheet in a single layer so they aren’t touching. Bake at 425 degrees F for 20-25 minutes or until an internal temperature reaches 165 degrees F. Transfer chicken to a cutting board and let rest 5 minutes before slicing.

ASSEMBLE WRAPS

Top warmed pitas with hummus, lettuce, tomatoes, cucumbers, red onions, chicken and Cilantro Yogurt Sauce.

Onion Wrapped Flying Dutchman Burger

Photo from Insanely
Delicious Recipe

It's an In N Out thing...apparently. Honestly, it would never cross my mind to have a burger without the bun. 

This treat is a protein packed burger with melted cheese and a saucy sauce. It's touted as a "messy" burger and had I actually picked it up, it might have been. I ate it with a fork and knife. Easier.

I had to look up why it was called the "flying Dutchman" and the Interwebs did not disappoint. 

"The name for this dreamy dinner comes from the legendary ghost ship – fitting for a burger that floats without traditional anchors (aka buns)."

The  In-N-Out secret menu hack, and let me tell you – the thick, golden-brown onion “buns” hugging two juicy patties and melty cheese are pure genius. And ever so delicious.

The onion was the trickiest part. The blogger says to "keep your onion together" which was the plan, but upon flipping they didn't want to stay together. No matter, it was tasty. 

My one and only change was to swap the sugar in the sauce out for a low carb substitute. 

Onion Wrapped Flying Dutchman Burger

Recipe from Insanely Good Recipes

Serves 4

For the Burger Sauce:

• 1/2 cup mayonnaise
• 1/4 cup ketchup
• 2-3 tablespoons relish, to taste
• 1 tablespoon apple cider vinegar
• 1 tablespoon yellow mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon granulated sugar
• For the Patties:
• 1 pound 80/20 lean ground beef
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder

For the Burgers:

• 2 large onions
• 1/2 teaspoon salt
• 1/2 teaspoon granulated sugar
• 2 tablespoons olive oil
• 8 slices American or cheddar cheese

Make the Sauce: In a medium bowl, whisk the mayonnaise, ketchup, relish, apple cider vinegar, yellow mustard, Worcestershire sauce, and white sugar until smooth and well combined. Cover and refrigerate.

Make the Patties: In a large bowl, gently combine the beef, salt, pepper, and garlic powder. Divide into 8 even balls (2 ounces each), flatten slightly, and set aside.

Make the Onion Buns: Cut the onions into 8 thick rounds, about 1/2-inch thick. Sprinkle with salt and sugar on both sides.

Warm the olive oil in a large skillet over medium-low heat. Add the onions and cook for about 5-8 minutes per side or until slightly crispy at the edges and soft in the middle.

Remove from the pan and set aside. Work in batches to avoid overcrowding the pan. Increase the heat to medium-high.

Cook and Assemble: Add the patties to the hot skillet and smash to about 1/2-inch thick. Cook for 2-3 minutes, then flip and add a slice of cheese to the top. Cook for another 2-3 minutes, until the cheese is melted and the burger is cooked through. Work in batches to avoid overcrowding the pan.

To assemble, place one caramelized onion round on a plate as the “bottom bun.” Stack one cheesy patty on top and add a dollop of sauce. Top with another patty and more sauce, followed by another caramelized onion round as the “top bun.”

Serve the burgers with the remaining sauce on the side. Enjoy!

Steak and Potato Pie

It's Sunday dinner day! I have been getting a little bored with Sunday dinner meals. I always seem to think "grill" or something similar. 

I stumbled onto this blog and found this recipe and KNEW it had to be a Sunday dinner recipe. 

The prep has begun. I've got two BIG pots of this stewing on the stove. Stay tuned for how it turns out. 

***Post Sunday Dinner***

SUCCESS! This dish is a winner! Enough leftovers for one meal for me. Sent others home with leftovers and they reported back that they were even more delicious the next day. 

Steak and Potato Pie

Recipe from Dontgobaconmyheart.co.uk

Serves 5

Filling

2lb Steak/Beef suitable for slow cooking (see notes)

1 tsp Salt

1/2 tsp Black Pepper

3 tbsp Olive Oil

9oz Carrots, diced into chunks

1 large White Onion, roughly diced

2 large cloves of Garlic, finely diced

1/4 cup Plain Flour

3/4 cup Dry Red Wine (see notes)

3.5 cups Beef Stock

1 tbsp Worcestershire Sauce

1 tbsp Tomato Paste

crumbled (sub 1 heaped tsp Bouillon powder if you don't have cubes)

2 Bay Leaves (dry or fresh)

Topping

2lb Baking Potatoes,

3 tbsp Unsalted Butter

1 heaped tsp finely diced Fresh Rosemary

1 clove of Garlic, finely grated

1/2 tsp Salt

1/8 tsp Black Pepper

Dice the beef into fairly large bite-sized pieces and season with salt and pepper.

Heat 1 tbsp oil in a large deep heavy-based pot over high heat. Once hot, spread out half of the beef and fry until brown all over (don't try and cook it right through). Remove and repeat with the second batch. Don't overcrowd the pot or the beef will steam and stew. Add more oil if needed.

Lower heat to medium-high and add the remaining 2 tbsp oil. Fry the carrot and onion until they soften and begin to very lightly brown, then fry the garlic for a further 30 seconds or so.

Lower the heat to medium and stir in the flour. Pour in the wine and give it a really good stir until it thickens to a smooth paste. Gradually add in the stock, stirring as you go to avoid lumps forming. Stir in the Worcestershire sauce, tomato paste, Oxo cube, bay leaves and cooked beef (along with all of the resting juices).

Bring to a simmer, then pop on the lid and reduce the heat to low. Allow to gentle bubble away for 1 hour and 30 mins, stirring occasionally. Remove the lid and simmer for a further 30 mins, or until the beef is tender and the sauce has thickened to a gravy-style consistency (see video). Keep in mind it'll thicken more in the next step. Adjust seasoning if desired.

Pour the filling into a large baking dish and allow to cool for at least 30 mins, until a skin forms across the top. Meanwhile, melt the butter and combine in a small mixing bowl with rosemary, garlic, salt and pepper. Very thinly slice the potatoes (approx 3-4mm or 1/8") and pre-heat the oven to 180C/350F.

Layer 1/3 of the potatoes across the top. Brush with 1/3 of the butter, then repeat two more times, ensuring you layer the potatoes in a way that reduces as many gaps as possible.

Tightly cover in foil then bake in the oven for 40mins. Remove the foil, increase the oven temp to 200C/400F and bake for a further 20-25mins, or until the potatoes are knife tender. You can flick on the grill to brown them further if you'd like.

Allow to cool for a few mins, then serve up and enjoy!

Beef Stroganoff

I have a stroganoff recipe that I had been fixing and tweaking for years until I fell onto the PERFECT combination of ingredients. It started with Mom's stroganoff recipe and I changed up a few things. 

Even with the PERFECT recipe, I like to try new recipes, to go back to the basics if you will. 

This recipe is the very basic of stroganoff recipes, in my opinion. Any beginner cook can make this with ease. It is really what you'd expect if you ordered stroganoff at a restaurant. 

Beef Stroganoff

Recipe from Insanely Good Recipes

Serves 6

• 1 1/2 pounds beef sirloin steak, thinly sliced into strips
• salt and ground black pepper, to taste
• 4 tablespoons butter
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 8 ounces mushrooms, sliced
• 3 tablespoons all-purpose flour, divided
• 2 cups beef broth
• 1 teaspoon Worcestershire sauce
• 1 cup sour cream, room temperature
• 1 teaspoon Dijon mustard
• cooked egg noodles or rice, for serving
• fresh parsley, chopped, for garnish

Cut the steak (1.5 lbs) into 1/3-inch thick slices against the grain. Season with salt and pepper to taste.

In a large skillet, melt the butter (4T) over medium-high heat. Add the beef in batches, searing each side for no more than 20-30 seconds. Remove the steak from the skillet and set aside to rest.

In the same skillet, cook the onions (1 med) until soft. Then, add the garlic (2 cloves) and stir until fragrant.

Add the mushrooms (8oz) and sauté until they turn golden.

Sprinkle the flour (3T) into the skillet and cook for 1 minute, stirring constantly. Then, slowly add the beef broth (2c) and continue cooking and stirring until the mixture thickens.

Reduce the heat to low, add the Worcestershire sauce ( tsp), sour cream (.5 c), and mustard (1 tsp), and stir gently. Cook for 4-5 more minutes until smooth and blended.

Return the seared steak to the skillet and cook for 1 minute.

Serve the beef stroganoff over egg noodles or rice. Garnish with parsley, and enjoy!

Spanish Olive Pimiento Cheese Spread

Phot from Melissa's Southern
Style Kitchen

It was book club this week and my turn to bring an appetizer. I found this lovely spread and thought it would be perfect for the girls. 

I had a hard time imagining this dip though with JUST mayo. That seems odd to me. I think this may be a take on pimiento spread, but I needed it to have something extra. So, I added 8 oz of cream cheese. It was perfect. 

Spanish Olive Pimiento Cheese Spread

Recipe from Melissa's Southern Style Kitchen

Serves 3

• 1 lb sharp white cheddar cheese shredded
• 1 3 oz jar pimento stuffed green olives, drained well and roughly chopped (Reserve 1 Tbsp juice)
• 1 cup real mayonnaise
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dry mustard
• 2 green onion finely chopped

Shred the cheese, set aside.

In a medium-size mixing bowl whisk together the mayonnaise, reserved olive juice, garlic powder, onion powder and dry mustard.

By hand mix-in the shredded cheese, chopped olives and green onion. Mix until fully combined.

Place into an airtight container and chill for 3 hours or overnight.

Serve with sesame crackers, crostini or pita triangles.

Dutch Oven Pot Roast

Photo from The Big
Man's World

I'm a big fan of pot roast. It was my Dad's favorite meal and so when I have it I think of him. This recipe would be right up his alley. He'd love this. 

I made one small mistake ... I bought stew meat instead of a chuck roast. I somehow thought this recipe was for stew and not pot roast. And the chuck roast was SUPER expensive. A 3 lb roast was $30. No thank you. 

Having now read the recipe thoroughly, the chuck roast would have been a better bet. I mean the stew meat was fine, but it would have been real pot roast had I used the chuck roast. Lessons Learned.

Overall, this was a simple, quick recipe. It was tasty too! 

Dutch Oven Pot Roast

Recipe from The Big Man's World

Serves 8

• 3 pounds beef chuck roast boneless
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon olive oil
• 4 ounces pancetta or bacon
• 2 large onions sliced into wedges
• 2 cloves garlic minced
• 1 1/2 cups beef broth
• 1/2 cup beer or extra beef broth
• 1/2 cup water
• 1 cup tomato sauce passata
• 4 sprigs fresh thyme
• 2 bay leaves
• 2 teaspoons brown sugar
• 2 large carrots chopped
• 2 stalks celery chopped
• 3 large potatoes

Preheat oven to 350F.

Season the beef with salt and pepper.

Add oil to a Dutch oven over medium-high heat. Add the beef and sear on all sides until no longer pink. Transfer it to a plate.

Add the pancetta to the same pot and cook for 1-2 minutes, followed by the onion and garlic. Add the beef broth, beer, water, tomato sauce, thyme, bay leaves, and brown sugar, and bring to a boil.

Add the vegetables, followed by the beef, and cover. Remove from the stovetop.

Transfer the Dutch oven to the oven and cook for 1 1/2-2 hours, or until the beef is tender.

Hoisin Chicken Udon Noodles

I don't think I've said the following words, "this might be the best recipe I've ever made."

And I'm not joking. Where has Udon noodles been all my life? How come none of my "foodie" friends ever told me to try them? Man a live are they delicious. Very little "flavor" but chewy and perfect. 

This recipe was super simple to make. Really, it's just sauteing chicken and mushrooms and tossing in a liquid. The sauce though, Lord! Talk about flavorful. Full of a rich umami flavor, with some spice and a just a little hint of sweet. So good. 

I've also never cooked with Dark Soy sauce. I think that is what really made this sauce come alive. Do not skip using it. 

Where to find Udon noodles? I'll admit this took me a bit to find them. Mostly because I wasn't sure what I was looking for. But MOST grocery stores have an area where they put refrigerated Asian items. This is where you'll find them. At least the one's I found were "mostly" cooked. Not dried like you'd find pasta. I found these at QFC (Kroger store). I've also seen them at Central Market (aka Town & Country).

Make this meal! You won't regret it. In fact, I'd be surprised if it didn't become one of your all time favorites. 

Hoisin Chicken Udon Noodles

Recipe from Jo Cooks

Serves 4

• 16 ounces udon noodles (fresh, (2 8 oz pkg))
• 1 T olive oil
• ¾ pound chicken breasts (boneless and skinless, cut into small)
• 4 white mushrooms (sliced)
• 3 green onions (chopped)

Sauce

• 1 T sesame oil
• ⅓ c soy sauce (low sodium)
• 1 T dark soy sauce
• 1 T sriracha sauce
• ¼ c hoisin sauce
• 2 cloves garlic (minced)
• 1 tsp ginger (freshly grated )
• ½ c chicken broth (low sodium)
• black pepper (to taste)

Cook the noodles: Blanch udon noodles in boiling water for about 1 to 2 minutes or if using dry noodles cook according to package instructions. Drain well and immediately rinse with cold water. Set aside.

Make the sauce: Add all the sauce ingredients together to a bowl and whisk until combined.

Sauté the sauteables: Heat the olive oil in a large skillet or a wok. Add the chicken pieces and cook until chicken is no longer pink and starts to brown slightly. Add the mushrooms and cook for a couple more minutes until mushroom are starting to brown.

Finish the dish: Add the udon noodles and prepared sauce to the wok, toss everything together well and cook until the noodles are heated through. Garnish with green onions and serve hot.

Indian Butter Chicken

I do not make much Indian food. And, honestly, I don't eat it out very often either. But back in the day when I worked at CM, there was an Indian buffet up the street we'd frequent for lunch once a month, give or take. They had the VAT of butter chicken and I was hooked. That's the ONLY reason I'd go to lunch there.

And because it was a buffet, I'd waddle away afterwards in need of a serious nap.

It very much reminds me of Tikka Masala chicken too. Though Tikka Masala has a few different spices and Greek yogurt. Still, it ends up be a creamy sauce that just BEGS to have Naan dipped in it. I didn't have Naan, so I ate it over rice. 

This is a solid recipe. It's spicy, but not too spicy, flavorful and full of very Indian flavors to me. I'd make it again for sure. 

Indian Butter Chicken

Recipe from Insanely Good Recipes

Serves 4

• 1 ½ pounds boneless, skinless chicken breasts, cut into chunks
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 1 medium onion, diced
• 1 teaspoon ginger, minced
• 2-3 cloves garlic, minced
• 4 tablespoons tomato paste
• 1 tablespoon garam masala
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 tsp salt
• 1/4 tsp black pepper
• 1 cup heavy cream [JW note: I used half and half instead of heavy cream. It turned out fine.]

Heat the oil and butter in a large skillet over medium-high heat. Add the onions and cook until lightly golden, about 3-4 minutes. Stir in ginger and garlic and cook for 30 seconds.

Add the chicken, tomato paste, garam masala, chili powder, cumin, salt and pepper. Cook for 5-6 minutes until the chicken is cooked through.

Pour in the heavy cream and simmer for 8-10 minutes, stirring occasionally, until the sauce has thickened.

Serve the butter chicken over basmati rice or with naan bread. Enjoy!