Main Dish
This is another delicious recipe from “The Chew”. Anytime Jim happens to be home when I am watching that show he always finds something he wants me to make him. This was exactly what happened with this recipe. After looking at the recipe I found one item that I was not familiar with. It’s the mushroom soy ingredient. When I checked my local grocery store they did not have it. I did order this from Amazon. You could also use low sodium soy sauce, the difference will be slight. The mushroom soy does has a deeper flavor and either product you use will be great. This is a really tasty dish. Jim picked a great recipe!
INGREDIENTS
CHICKEN
1 cup oyster sauce
1/2 cup minced garlic
1/4 cup sriracha
1 Tablespoon sesame oil
1 teaspoon black pepper
2 pounds bone in, skin on chicken thighs
Canola oil for searing
2 cups white vinegar
1 1/2 cups mushroom soy or low sodium soy sauce
TACOS
2 tablespoons canola oil
1 head of bok choy, sliced
Corn tortillas
2 cups crumbled chicharrones (optional, I did not use)
DIRECTIONS
For the chicken
Combine oyster sauce, garlic, sriracha, sesame oil and black pepper in a large mixing bowl. Add the chicken, toss to coat. Heat a large stockpot over high heat, add the canola oil. Add the chicken mixture into the pot and sauté until the chicken is brown, 5-8 minutes. Add the vinegar, soy and stir, bring to a boil. Reduce heat to medium/low and place the lid on the pot. Cook and simmer for 35 minutes. Shut the heat off and let the chicken rest for five minutes. Pull the chicken to shred. Reserve 1/2 cup of the sauce from the chicken for the bok choy.
For the tacos
Heat the canola oil in a large skillet over medium heat. Sauté the bok choy until slightly wilted, about 2 minutes,. Add the 1/2 cup of sauce from the chicken and cook for one more minute.
Place some of the pulled chicken into the tortilla, top with the bok choy and crumbled chicharrones if desired. Repeat for all of the tacos. Serve warm.
Enjoy!
The calendar says spring but we are having some serious weather issues in NH! One day it’s snowing the next it’s 50 degrees! I usually make this kind of dish on a cold snowy day. Although it’s spring it was snowing when I made this! Welcome to NH! This recipe comes from Martha Stewart, so I knew it was going to be good and it was…very tender with lots of flavor! A delicious comforting dish. I served this with a side salad and garlic mashed potatoes.
INGREDIENTS
5 Tablespoon vegetable oil, divided
4 pounds bone in beef short ribs, cut into 3 inch pieces (8-12 pieces total)
Salt
Pepper
1 yellow onion, cut into wedges
3 garlic cloves, peeled and smashed
10 sprigs of thyme
1/4 cup flour
3 cups pomegranate juice
1 cup dry red wine, merlot
1/2 cup pomegranate seeds for serving, optional
DIRECTIONS
Preheat the oven to 275 degrees. In a large heavy pot with a tight fitting lid heat 2 Tablespoons of oil over high heat. Season short ribs with salt and pepper. In batches brown ribs on all sides. Transfer ribs to a plate, pour off oil and scrape to remove loose bits out of pot. Reduce heat to medium-high and add the remaining 3 Tablespoons of oil to the pot. Add onion, garlic and thyme. Cook scraping up any browned bits with a wooden spoon until onion is soft. About five minutes. Add flour and stir to coat. Whisk in pomegranate juice and wine, bring to a boil stirring frequently. Return ribs to pot, cover and transfer to the preheated oven. Bake until the ribs are easily pierced with the tip of a paring knife. About 3 hours. With a slotted spoon, carefully transfer ribs to a large platter. Strain liquid into a fat separator, let sit briefly and return to pot discarding the fat, or skim fat off with a spoon. Bring to a boil over medium high heat and cook until reduced to a sauce like consistency, 10 minutes. Strain through a fine strainer, season with salt and pepper and pour over ribs. Garnish with pomegranate seeds if desired.
Enjoy!
Jim was looking for something for lunch one day. I did not have anything planned but as I looked to see what I could throw together I came up with this simple sandwich that you could have for breakfast, lunch or dinner! This is a messy, but hearty sandwich so have your napkins ready. Jim did not only have one sandwich he had two, and it’s easy enough…he could make it for me next time!
INGREDIENTS
Amounts make one sandwich
1 English muffin
4-5 slices of roast beef
1 slice of provolone cheese
1 egg
1 Tablespoon of pre-made hollandaise sauce
DIRECTIONS
In a large skillet sprayed with non stick spray. Crack the egg into the pan and fry until the egg white is white but you still want the yolk to be runny when placed on the sandwich. While the egg is frying, add the roast beef to the pan beside the egg and top with the cheese. You want to warm the roast beef and slightly melt the cheese. Toast your muffin and warm the hollandaise sauce. To assemble the sandwich, place the bottom of the muffin on the plate top with the roast beef and cheese, add the egg and finally drizzle with the hollandaise sauce and top with the other half of the English muffin.
Enjoy!
This is a one pan dinner that comes together in no time. You can serve this over pasta, over rice, in a lettuce wrap or in a tortilla for a quick dinner. You can easily change up the vegetables to whatever your family enjoys. I love the one pan dinners, don’t you? Clean up is such a breeze!
INGREDIENTS
3 boneless skinless chicken breasts, cut into one inch pieces
1 onion, sliced
1 green pepper, sliced
1 red pepper, sliced
1 small head of broccoli, chopped
1/2 cup real maple syrup
3 Tablespoons low sodium soy sauce
Optional for serving
Cooked rice
Cooked pasta
Lettuce leaves
Tortilla’s
DIRECTIONS
Preheat your oven to 400 degrees. In a small bowl mix the maple syrup and soy sauce and set aside. In a large bowl combine your chicken pieces and all of your vegetables, add the maple syrup mixture and stir to coat all of the ingredients. Place all of the ingredients on a baking sheet in an even layer and bake for ten minutes. Stir and bake an additional ten minutes or until chicken is cooked through. Serve in a tortilla or anyway you choose!
Enjoy!
This recipe is so easy and delicious! Dinner came together so fast. I added a salad and dinner was done. You get nice flavor from the barbecue sauce and a great crunch from the fried onions. We really enjoyed this dish and I will be making it again! This is simple enough for your teen to make!
INGREDIENTS
1/2 cup of your favorite barbecue sauce
1 1/3 cup canned French fried onions, crushed
1/4 cup grated Parmesan cheese
1/2 teaspoon pepper
4 boneless skinless chicken breast
DIRECTIONS
Preheat oven to 400 degrees. Place the barbecue sauce in a shallow bowl. In another bowl combine the crushed fried onions, cheese and ground pepper. Dip both sides of the chicken in the barbecue sauce, then dip one side of the chicken in the onion mixture. Place chicken crumb side up on a baking sheet coated with non-stick spray and bake for 22-27 minutes or until chicken is cooked through.
Enjoy!
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