Category Archives: Ethnic – Regional

Asian, Beef, Broccoli, Ethnic - Regional, Mushrooms, Steak

Beef & Broccoli Stir-Fry

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Beef & Broccoli Stir-Fry

Beef & Broccoli Stir-Fry

This BEEF & BROCCOLI recipe is better than take out.

INGREDIENTS
1 tbsp olive oil
1 lb flank steak, trimmed of fat and sliced thin against the grain
½ cup low sodium soy sauce
2 tbsp cornstarch
3 cloves garlic, minced
3 tbsp white wine
3 tbsp brown sugar
1 tsp fresh ginger, minced or dried ground ginger
2 tbsp sesame oil
1 tbsp Sriracha sauce, or to taste
½ cup beef broth
2 heads broccoli, cut into small florets
1 can whole mushrooms
INSTRUCTIONS
In a medium bowl, whisk together the soy sauce, cornstarch, garlic, wine, brown sugar, ginger, sesame oil, Sriracha sauce and beef broth. Set aside until ready to use.
Heat the olive oil in a large skillet and cook the steak until it starts to brown, about 4 to 5 minutes. Add sauce and stir in with the steak, it should start to thicken immediately. Add broccoli and mushrooms and cook for an additional 2 minutes until broccoli is tender and sauce is thickened. (Add additional water if sauce becomes too thick.)
Serve over rice or noodles.

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Beef & Broccoli Stir-Fry

Beef & Broccoli Stir-Fry

Ingredients

1 lb flank steak, trimmed of fat and sliced thin against the grain

½ cup low sodium soy sauce

2 tbsp cornstarch

3 cloves garlic, minced

3 tbsp white wine

3 tbsp brown sugar

1 tsp fresh ginger, minced or dried ground ginger

2 tbsp sesame oil

1 tbsp Sriracha sauce, or to taste

½ cup beef broth

2 heads broccoli, cut into small florets

1 can whole mushrooms

Instructions

In a medium bowl, whisk together the soy sauce, cornstarch, garlic, wine, brown sugar, ginger, sesame oil, Sriracha sauce and beef broth. Set aside until ready to use.

Heat the olive oil in a large skillet and cook the steak until it starts to brown, about 4 to 5 minutes. Add sauce and stir in with the steak, it should start to thicken immediately. Add broccoli and mushrooms and cook for an additional 2 minutes until broccoli is tender and sauce is thickened. (Add additional water if sauce becomes too thick.)

Serve over rice or noodles.

http://cookingwith.sharonspringfield.com/blog/beef-broccoli-stir-fry/

Asian, Carrots, Chicken, Ethnic - Regional, Main Dish, Pasta, Poultry, Seafood, Shrimp

Bang Bang Shrimp or Chicken & Pasta

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Bang Bang Shrimp or Chicken & Pasta

Bang Bang Chicken Pasta or Bang Bang Shrimp Pasta

Tonight I had a craving for something out of reach – Bang Bang Shrimp.  So I decided to make something like it, at home.  Since I didn’t have enough shrimp to make a decent meal for 3, I used chicken breast instead.  The result was fabulous!  Introducing my Bang Bang Shrimp or Chicken Pasta recipe!

bang_bang_sauce
Bang Bang Sauce Recipe

This sauce is so tasty, I’d love to have it on everything!  Well, almost everything.  It’s sweet, spicy, garlicky and citrusy (is that a word?), all rolled into one.  It nicely coats the pasta and the shrimp or chicken, and brings this one dish wonder to a level of it’s own.

This is a quick meal to prepare, great for a weeknight dinner.  Fast, easy clean up and delicious – a busy, working mom’s dream.  This recipe is a keeper so be sure to pin it!

Here’s how you make my delicious Bang Bang Shrimp or Chicken Pasta Recipe:

First, prep your shrimp or chicken.  Julienne 2 carrots and slice 2 green onions.  Bring a pot of water to boil for cooking your pasta.

Mix together the Bang Bang Sauce ingredients in a bowl.  Set aside.

Saute the chicken or shrimp, as instructed below.  Add carrot and onion to frying pan and lower heat to low.

Bang Bang Chicken

Boil pasta until al dente’.  Drain.  Add to cooked chicken or shrimp, top with Bang Bang sauce, stir and Enjoy!

Here is the recipe for Bang Bang Shrimp or Chicken Pasta:

INGREDIENTS

3/4 – 1 lb of fettuccine, linguine, thin spaghetti or angel hair pasta
1 1/2 lbs of diced chicken breast or shrimp, peeled and deveined
1 Tbsp – coconut oil
3 cloves garlic, minced
3 tsp Paprika
2 green onions, sliced
2 carrots, julienned
freshly ground black pepper to taste

Bang Bang Sauce Ingredients:

1/2 cup mayonnaise or light mayonnaise to lower calories
1/2 cup Thai sweet chili sauce
2 cloves garlic, minced
2 Tbsp of lime juice
1/8 tsp of crushed red pepper flakes (optional)

DIRECTIONS

Mix the sauce ingredients together in a bowl and set aside.

In a large pot of boiling water, cook the pasta and drain well.

Place the uncooked chicken or shrimp in a medium sized bowl and add the paprika, 3 cloves of garlic and pepper.

Heat the coconut oil on medium high heat and add the coated uncooked chicken or shrimp. Stir constantly while cooking until shrimp is pink for approx. 7- 10 minutes, or chicken is no longer pink inside.

Remove from heat and set aside if pasta is not ready.

In a large serving bowl, combine the pasta, shrimp and sauce mixture and toss.

Garnish with parsley and serve immediately.

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Bang Bang Shrimp or Chicken & Pasta

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Bang Bang Shrimp or Chicken & Pasta

Ingredients

3/4 – 1 lb of fettuccine, linguine, thin spaghetti or angel hair pasta

1 1/2 lbs of diced chicken breast or shrimp, peeled and deveined

1 Tbsp – coconut oil

3 cloves garlic, minced

3 tsp Paprika

2 green onions, sliced

2 carrots, julienned

freshly ground black pepper to taste

Bang Bang Sauce Ingredients:

1/2 cup mayonnaise or light mayonnaise to lower calories

1/2 cup Thai sweet chili sauce

2 cloves garlic, minced

2 Tbsp of lime juice

1/8 tsp of crushed red pepper flakes (optional)

Instructions

Mix the sauce ingredients together in a bowl and set aside.

In a large pot of boiling water, cook the pasta and drain well.

Place the uncooked chicken or shrimp in a medium sized bowl and add the paprika, 3 cloves of garlic and pepper.

Heat the coconut oil on medium high heat and add the coated uncooked chicken or shrimp. Stir constantly while cooking until shrimp is pink for approx. 7- 10 minutes, or chicken is no longer pink inside.

Remove from heat and set aside if pasta is not ready.

In a large serving bowl, combine the pasta, shrimp and sauce mixture and toss.

Garnish with parsley and serve immediately.

http://cookingwith.sharonspringfield.com/blog/bang-bang-shrimp-or-chicken-pasta/

Chicken, Chicken Breasts, Gnocchi, Italian, Mushrooms, Onions, Spinach

Chicken Gnocchi Soup

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Chicken Gnocchi Soup

Chicken Gnocchi Soup

2 chicken breasts, diced
200g box of mushrooms, sliced
1 teaspoon minced garlic
1 teaspoon dried minced onion
3 cups chicken broth
1 cup milk
3 oz cream cheese
3 cubes frozen spinach
fresh basil, thinly sliced
grated Parmesan cheese

Saute mushrooms in 1 tablespoon coconut oil.
Remove to a bowl.
In same pan, saute chicken in 1 tablespoon coconut oil.
Add garlic and onion and saute one minute.
Add mushrooms back to pot.
Pour in broth and milk and bring to a boil.
Add Gnocci.
Simmer for 10 minutes.
Stir in basil.
Add cream cheese and stir until melted.
Serve with grated Parmesan cheese.

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Chicken Gnocchi Soup

Chicken Gnocchi Soup

Ingredients

2 chicken breasts, diced

200g box of mushrooms, sliced

1 teaspoon minced garlic

1 teaspoon dried minced onion

3 cups chicken broth

1 cup milk

3 oz cream cheese

3 cubes spinach

fresh basil

grated parmesan

Instructions

Saute mushrooms in 1 tablespoon coconut oil.

Remove to a bowl.

In same pan, saute chicken in 1 tablespoon coconut oil.

Add garlic and onion and saute one minute.

Add mushrooms back to pot.

Pour in broth and milk and bring to a boil.

Add Gnocchi.

Simmer for 10 minutes.

Stir in basil.

Add cream cheese and stir until melted.

Serve with grated Parmesan cheese.

http://cookingwith.sharonspringfield.com/blog/chicken-gnocchi-soup/

Chicken, Chicken Breasts, Crockpot, Main Dish, Make Ahead, Mexican, Pulled Chicken

Slow Cooker Mexican Chicken Shredded With Mixer

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Slow Cooker Mexican Chicken Shredded In Stand Mixer

 

Here is a great recipe for when you need shredded Mexican flavored chicken for chicken tacos, chicken enchiladas, chicken quesadillas, Mexican chicken tortilla casserole, or whatever recipe that calls for shredded chicken.

Mexican Chicken in Slow Cooker

First you cook the chicken in your Crockpot / slow cooker.  You simply layer your chicken in the crock, sprinkle the seasonings on top and pour in a small amount of chicken broth.  That’s it!  Slow cook until the chicken is done.  These breasts only took a couple hours on low.

Shredding Chicken in Stand Mixer

Allow the chicken to cool a little bit, then place the cooked chicken into the bowl of your stand mixer.  Strain the liquid remaining in the slow cooker crock and pour into the bowl.  Using the paddle attachment, on low speed, stir the chicken and broth until the chicken is shredded.  This only takes a minute.

Now you have lots of delicious Mexican seasoned shredded chicken to use in your favorite recipes!

Shredded Chicken in Stand Mixer

Ingredients:

4 chicken breasts (approx 2 pounds / 1 kg)
1/4 cup taco seasoning
2 tablespoons dried minced onions
2 tablespoons chicken bouillon powder
1/2 cup water

Place chicken in bottom of oiled crock pot.  Sprinkle the taco seasoning, dried onions and bouillon powder over top of chicken.  Pour water into crock.  Cover and cook on low until chicken is cooked thoroughly.  Approximately 2-3 hours on low.  Chicken should flake apart if you stick a fork in it and twist.

Allow chicken to cool for at least 30 minutes.  Place the chicken in the bowl of a stand mixer.  Strain the liquids remaining in the crock and add the strained liquid to the bowl of the stand mixer.  Attach paddle attachment to stand mixer. Turn on mixer on lowest setting.  Stir until the chicken is just shredded.  This takes only about a minute.

Use the shredded chicken in recipes like Creamy Chicken Enchiladas, Mexican Chicken Casserole, Green Chile Mexican Chicken Casserole

 

Casseroles, Chicken, Main Dish, Mexican

Mexican Chicken Casserole

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Mexican Chicken Casserole

My Favorite Mexican Chicken Casserole Recipe.

18 corn tortillillas

3 cooled chicken breasts

15 oz can black beans, drained & rinsed

10 oz can cream of chicken soup

10 oz can green enchilada sauce

4 oz can diced green chilis

2 cups shredded cheddar cheese

10 oz water

1 tablespoon chicken base

In a 9×13″ glass baking dish, layer 6 corn tortillas.  Stir together everything else besides cheese. Spread half of chicken mixture over corn tortillas and sprinkle 1/3 of the cheddar over it all. Repeat layers. Top with the last 6 tortillas and sprinkle cheese over top. Bake at 350 for 30 minutes.