I hope everyone had a wonderful Thanksgiving and you were able to spend some time relaxing with loved ones! I can’t believe in just a couple weeks Christmas will be here, this time of year goes so fast! Prior to all of the Thanksgiving delicious food we had, we’ve been having a lot of stir fry dinners. I enjoy stir frying on weeknights as it cooks so fast and anyone can make it, not to mention all the great fresh vegetables! I use a wok but you can certainly do the same thing on your stove top over high heat. We had this with shrimp, but it would be just as good using chicken.
INGREDIENTS
2 Tablespoons oyster sauce
1 Tablespoon soy sauce
2 teaspoons cornstarch
1/2 pound shrimp, peeled and deveined
1 Tablespoon canola oil, divided
5 scallions, green and white parts
2 garlic cloves, finely diced
2 teaspoons freshly grated ginger
Rice, cooked according to package directions, I used white rice
DIRECTIONS
In a small bowl, combine oyster sauce and soy sauce. Set aside. Pat the shrimp dry with paper towels. In a medium bowl, add the shrimp and the cornstarch and toss to coat the shrimp evenly. In a wok or large sauté pan over high heat add half of the canola oil, swirl to coat the pan. When the wok is hot add the shrimp in a single layer and partially cook until one side is seared and lightly browned, about one minute. Flip and sear the other side of shrimp about another minute. They don’t need to be cooked through just yet. Remove the shrimp to a plate and set aside.
Turn the heat down to medium and let the wok cool for just a moment to prevent burning. Add the remaining canola oil and add scallions, garlic and ginger stir for a minute until fragrant. Pour the sauce mixture in the wok along with the shrimp. Fry for another minute or two until the shrimp is fully cooked. Remove everything from wok and serve over cooked rice.
Enjoy!
No post today!
Are you wondering why I am giving you a lasagna recipe when we are in holiday mode? Let me tell you why. This recipe was submitted to Taste of Home Magazine and became an instant hit with all of the field editors and volunteer field editors. Everyone has been raving about this! This recipe will feed a crowd, but even better than that, this would be a fantastic way to use up your left over holiday ham and roasted turkey!
NOTE – I am giving you the recipe as it was submitted, however I added another layer of lasagna noodles, more Alfredo sauce for the top layer and also added a mix of Swiss cheese and plain panko crumbs (about 1/2 cup of each to sprinkle on the top of the lasagna.)
INGREDIENTS
2 eggs, lightly beaten
1 carton (15 ounces) ricotta cheese
1 cup of cottage cheese
1/2 cup grated Parmesan cheese
1/4 cup plus 2 Tablespoon minced fresh parsley, divided
1 jar roasted garlic Alfredo sauce (or 1 cup extra, see note )
2 cups cubed chicken (or roasted turkey, shredded)
2 cups cooked cubed ham
1/4 teaspoon garlic powder
9 lasagna noodles cooked according to package directions and drained
2 cups mozzarella cheese, shredded
1 cup (or more, see note) shredded Swiss cheese
1/2 cup plain panko crumbs (optional, see note)
DIRECTIONS
Preheat oven to 350 degrees. In a large bowl combine eggs, ricotta, cottage cheese , Parmesan and 1/4 cup chopped parsley and set aside. In another bowl combine alfredo sauce, chicken/turkey, ham and garlic powder. Spread 1/2 cup of the chicken alfredo mixture on the bottom of a greased 9 x 13 baking dish. Layer with half of the noodles and ricotta mixture. Top with half of the chicken mixture along with half of the mozzarella and Swiss cheese. Repeat layers. Cover and bake 40 minutes. Uncover and bake 10 more minutes or until bubbly. Let stand 10-15 minutes before cutting. Sprinkle with remaining parsley and serve warm.
Enjoy!
The holidays are upon us and so are all the thoughts of what to make and also what to make with those delicious leftovers! This was an instant favorite but, then again what is not to love about deep fried turkey and stuffing all wrapped up together…right?! I was not sure if I wanted to add the cranberry sauce in the roll but decided to use it as a dipper for the rolls! Excellent! My husband’s favorite holiday and food is Thanksgiving, but I think he might like the day after just as much for this recipe alone! He hid the extra rolls in the fridge so no one else could find them!
NOTE – I used leftovers so I don’t have the total amount used. If you don’t have turkey leftovers, grab a rotisserie chicken and use that!
INGREDIENTS
Canola oil
Roasted turkey, shredded
Stuffing (your favorite recipe, cooked)
Gravy (your favorite recipe)
Egg roll wrappers
Jellied cranberry sauce, stirred and warm
DIRECTIONS
Fill a large wide skillet with canola oil about half way up the skillet. Heat to 350 degrees or until a wooden spoon handle put in the oil started to have bubbles on the side of the spoon handle. Taking one egg role wrapper at a time add about 2 tablespoons of shredded turkey, the same amount of stuffing and 1 to 1 1/2 teaspoon of gravy. Roll the wrapper up according to the package directions. Do this for each of the rolls you are making. When they are all rolled and the oil is hot add a few rolls at a time to the oil. Be sure not to crowd the pan and let them brown on one side, flip to brown the second side. When both sides are golden brown remove the rolls to a paper towel lined plate and continue this for all of the rolls. If you are making a large batch these can be kept warm in a low temp oven. Place the rolls on a baking sheet with a baking rack on top so the heat circulates around the rolls keeping them crispy. Serve warm with warmed jellied cranberry sauce.
Enjoy!
This recipe comes from the New York Times and I am thrilled to have found it! These little bites are so tasty! These would be perfect after your holiday dinner or great as a gift to your neighbor, teachers, family and friends! The recipe calls for bourbon, but I used orange juice! These have become a quick favorite of my “taste tester” Dad! I know what he will be having at the holiday!
INGREDIENTS
2 1/2 cups pecans, toasted and finely chopped
1 cup graham cracker crumbs
1 cup dark brown sugar, packed
1/2 teaspoon salt
2 Tablespoons maple syrup
1/4 cup bourbon or orange juice
1 teaspoon vanilla
7 ounces dark chocolate
DIRECTIONS
In a medium bowl stir together pecans, graham cracker crumbs, brown sugar and salt until well combined. Add maple syrup, bourbon/oj and vanilla stirring until well incorporated. Form mixture into walnut sized balls and place on a cookie sheet to freeze for two hours. After the two hours, in the top of a double boiler or in a medium stainless steel bowl set over a pot of gently boiling water, melt chocolate. Line a baking sheet with parchment paper. Dip frozen balls into the melted chocolate and place onto the prepared baking sheet. Let sit for 15 minutes or until firm.
Enjoy!
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