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.
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 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.
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.
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.
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.
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.
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.
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.
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.
This recipe comes from a facebook post and is from the blog Sweet Jeanette. (http://sweetjeanette.blogspot.com/2011/12/pecan-pie-cake.html) Jeanette got the recipe from Southern Living Magazine.
We all know Southern Living recipes are all awesome and Pecan Pie and Cake all rolled into one must be good. So here’s the recipe:
Pecan Pie Filling
1/2 cup firmly packed dark brown sugar
3/4 cup dark corn syrup
1/3 cup cornstarch
4 egg yolks
1 1/2 cups half-and-half
1/8 tsp salt
3 TBSP butter
1 teaspoon vanilla extract (the real stuff)
Whisk together the first 6 ingredients in a heavy 3-quart saucepan until smooth. Bring to a boil over medium heat, whisking constantly, and boil for 1 minute, or until thickened. Remove from heat; whisk in butter and vanilla. Place a sheet of wax paper directly on surface of mixture to prevent a film from forming, and chill at least 4 hours.
Now for the cake….
Pecan Pie Cake
3 cups finely chopped pecans, toasted and divided
1/2 cup butter or margarine, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated
1 TBSP vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1 cup buttermilk
3/4 cup dark corn syrup
Sprinkle 2 cups pecans evenly into 3 generously buttered 9-inch round cake pans; shake to coat bottoms and sides of pans.
Beat butter and shortening at medium speed with an electric mixer until fluffy, and gradually add sugar, beating well. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in vanilla.
Combine flour and baking soda. Add to butter mixture alternating with the buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in remaining 1 cup pecans.
Beat egg whites at medium speed until stiff peaks form, and fold one third egg whites into batter. Fold in remaining egg whites. (Do NOT over mix). Pour batter into prepared pans.
Bake at 350 for about 20-25 minutes. I always set timer to go off 5 minutes before to be safe. Silly oven!
Check for doneness with the old toothpick inserted into center test.
Cool in pans on wire racks for about 10 minutes, then invert onto the wire racks. Put some wax paper down under the wire racks… Trust me! You’ll be glad you did!
Brush the tops and sides of layers with corn syrup, and cool completely. (See, aren’t you glad you listened?)
Spread half of pecan pie filling on one layer, pecan side up. Place second layer, pecan side up, on filling, and spread with remaining filling. Top with remaining layer, pecan side up.
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Here’s the Pinterest link for Pecan Pie Cake: Pecan Pie Cake
Brownie mix for 9×13 size pan
3 eggs
1 stick of butter, melted
1/2 cup half & half
1/2 cups chopped pecans
1 large container of Marshmallow fluff
1 container of dark chocolate frosting
Prepare a 9×13 glass baking dish by greasing it with crisco or butter.
Mix up the brownie batter substituting butter for the oil called for in the mix, half & half instead of water and 3 eggs instead of one. (If your mix’s instructions are different, just adjust the amounts of butter and milk to the called for amounts of oil and water.) Stir in the nuts after the batter is no longer lumpy. Spread evenly in the baking dish and bake according to the times given on the mix.
Cool brownie layer on a wire rack for 30 minutes. While still slightly warm, spread the marshmallow fluff all over the top of the brownies. Cool in refrigerator for 30 minutes.
Remove the lid and foil from container of frosting. Microwave for 30 seconds and stir until smooth and pourable. Pour over the marshmallow layer, spreading it if necessary to coat the whole cake.
Cover with plastic wrap and refrigerate for a couple hours before serving.
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Bake the Red Velvet Cake as directed in a 9×13″ baking pan. Using the handle of a wooden spoon, poke holes at 1 inch intervals into the top of the cake, about halfway through cake.
Mix up the pudding using directions for pie filling. (uses less milk) Spread the pudding over the cake, smoothing the pudding into the holes.
Cover with plastic wrap and refrigerate the cake for 2 hours. While the cake is chilling, crush Oreo cookies into crumbles for the top of the cake. Once the cake is chilled well, spread Cool Whip onto the top of cake and sprinkle with crushed Oreos.
*Photo found online – credit unknown – if its yours, will happily link to your post.
20 large (16/20) shrimp, peeled and de-veined
1 ounce canola oil
1 tablespoon plus 5 teaspoons green onions, chopped
2 ounces dry white wine
1 teaspoon fresh chopped garlic
4 tablespoons Worcestershire Sauce
1 teaspoon Tabasco
1/2 teaspoon cayenne
1/2 teaspoon paprika
8 ounces (2 sticks) salted butter
Directions:
Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It’s best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter.
Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half.
When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco. cayenne pepper and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low.
Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter.
Continue to add butter and shake until all butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp.
This is such an easy Black Bean Soup recipe that you can whip it up in 10 minutes and have a great, filling meal on Meatless Mondays.
All you need is:
2 cans organic black beans
1/4 medium onion, diced
2 organic mini sweet peppers – one diced, one sliced for garnish
1 tablespoon olive oil
dash or two of cumin powder, chili powder, Adobo seasoning
1/2 teaspoon minced garlic
1 teaspoon lime juice
sliced green onion tops, cheddar cheese, pepper jack cheese, sour cream, sliced jalapenos (for garnish)
Saute onion and diced sweet peppers in olive oil until onions are clear. Add the canned black beans, spices, garlic and lime juice. Simmer on low heat 15 minutes. Ladle into soup bowls and garnish with shredded cheese, green onions, jalapenos or sour cream.
