crockpot pepperoncini beef sandwiches, Kaiser rolls, fruit
basil panko chicken tenders, corn on the cob, cucumber salad
out to Capital Grille
chipotle chicken pasta, pao de queijo
French bread pizzas, salad
cooking class at Quattro
creamy tortilla soup, tomatoes with cilantro pesto

Wednesday, August 20, 2014

Sriracha Soy Chicken and Vegetable Vermicelli

Sriracha Soy Chicken and Vegetable Vermicelli
I much prefer stir fries with noodles instead of rice. As a kid, I hated rice. I am not quite sure when I came around to it, probably around the same time I started eating sushi (in my 20s.) I would always prepare a plate of ramen noodles instead of rice whenever I ate any sort of stir fry dish. Nowadays, I use rice noodles instead of ramen, which I love even more. I was really wary of the ketchup in the recipe I pinned from STL Cooks. But there was no need to be scared, it was amazing. I didn't even hear any complaints from C about the use of fish sauce, which is quite a win. Feel free to add whatever vegetables you have on hand.
Sriracha Soy Chicken and Vegetable Vermicelli

1 package (10.5-12 ounces) rice noodle vermicelli
1 tablespoon canola oil
1 pound boneless skinless chicken breasts, cut into strips
1 red bell pepper, cut into strips
1 head broccoli, cut into bite sized pieces
2 carrots, peeled and diced
3 tablespoons soy sauce
2 to 3 teaspoons Sriracha
1 tablespoon ketchup
1 teaspoon sesame oil
1 teaspoon grated ginger
1 ½ teaspoons fish sauce
2 teaspoons sesame seeds

Prepare the vermicelli per package directions. Heat the canola oil in a wok or cast iron skillet and add the chicken strips, bell pepper, broccoli and carrots; saute until the chicken is cooked through, 3 to 5 minutes.

Whisk together to soy sauce, Sriracha, ketchup, sesame oil, ginger, fish sauce and sesame seeds in a large bowl. Toss the noodles in the sauce, stir in the chicken and vegetables.
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Monday, August 18, 2014

TexMex Pulled Pork Sandwiches

TexMex Pulled Pork Sandwiches
When I first moved to Texas, I had never tried queso. Once I tried it, there was no going back. Any party is made better with a crockpot, a block of Velveeta and a couple cans of Rotel. This pulled pork recipe would be equally amazing in tacos, enchiladas or burritos, but served on a bolillo roll with queso would be my top pick. I only intended to eat half of this sandwich, but I may have devoured the whole thing.  I cannot believe I didn't eat queso for nearly 20 years of my life, what was I thinking?  Imagine if I hadn't gone to college in Texas.  I wonder if I ever would have tried it. 
TexMex Pulled Pork Sandwiches

1 teaspoon cumin
½ teaspoon garlic powder
1 teaspoon salt
½ teaspoon pepper
1 onion, peeled and chopped
1 pork shoulder roast
½ cup salsa verde
1 cup of beer

1 avocado, diced
2 tablespoons sour cream
juice from one lime
½ teaspoon salt

8 bolillo rolls
queso (jarred or Velveeta variety)

Combine cumin, garlic powder, salt and pepper together in a small bowl and mix until combined. Spray the inside of the crockpot with cooking spray and layer the onions over the bottom. Add pork to the crockpot and cover with the seasoning mixture. Pour the salsa and beer over the roast, then cook on low for 10 to 12 hours. Shred the pork with two forks and return to the crockpot for 20 minutes more. In the mini-chop, process the avocado, sour cream, lime juice and salt until smooth. Serve on bolillo rolls smeared with the avocado sauce and topped with queso.
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Friday, August 15, 2014

White Chicken Enchiladas

White Chicken Enchiladas
I don't love enchiladas usually. Miss F and C are both huge fans and so is my father. I made a few meals to take to my parents to have while she recovered from hip surgery and I knew enchiladas would be perfect. C prefers the plain old cheese enchiladas, but I loved these. The sour cream sauce was amazing, I will use it again to top chicken and spinach flautas. I poached the chicken breasts in water seasoned for the shredded chicken component with cumin, garlic powder, salt and pepper.  I adapted the recipe from Mom, What's for Dinner.
White Chicken Enchiladas

12 corn tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles

Preheat the oven to 350 degrees. Spray a 9x13 pan with cooking spray. Wrap the tortillas in a damp paper towel and microwave for 40 seconds. Mix the chicken with 1 cup of the cheese. Place a couple spoon fulls of the chicken mixture in each tortilla, roll up and place in the prepared pan.

In a sauce pan, melt the butter over medium heat. Whisk in the flour and cook for a minute or so, whisking the whole time. Whisk in the broth and cook 1 minute. Add broth and whisk until smooth, heat for 5 minutes until thick and bubbly. Remove from the heat and stir in the sour cream and chiles. Pour the sauce over the rolled tortillas and top with the remaining cheese. Bake for 20 minutes, then turn on the broiler and broil for 3 minutes or so to brown the cheese. Serve.
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