365 recipes

This is one of the foods Eb actually asks for - so here's a quick version for him to make while in the dorms. This recipe is not trying to be authentic in any way, just quick and easy. In a skillet over medium heat, 1-2 Tb of sesame oil (coconut or vegetable oil works too, it will just alter the taste slightly) brown on all sides by stirring and turning every couple of minutes: 2 chicken breasts, cubed and dusted with flour (an easy way to do this is to put the chicken cubes & a couple tablespoons of flour in a ziploc bag, close it and shake until each piece of chicken is coated, then add the cubes to the pan) Meanwhile, combine for the sauce: 1/4 c Sweet Baby Ray's BBQ sauce 1/8-1/4 c orange juice concentrate 2 T soy sauce When the chicken is cooked through, (browned on all sides - you can check its all cooked by cutting open the largest piece to check) add the sauce to the pan & combine well and let the sauce thicken and warm for a few minutes before tur

This was quick & easy  On top of lettuce/spinach (for no carb meal) or as a sandwich filling, this was an easy light summer meal as well as a way to eat leftover or canned salmon. Mix together all ingredients for a quick easy salmon salad (think tuna salad) 1 lb cooked salmon, flaked into small pieces 1/8 c finely sliced green onions or leeks   1/8 - 1/4 c avocado mayonnaise (depending on how creamy you'd prefer it) 1 T lemon juice or lemon zest 1 T chopped parsley or 1 t dried parsley 1 t Dijon mustard or whole grain mustard 1/2 t celery seeds 1/4 t smoked paprika salt and pepper to taste Mix well. Add more of whatever you'd like for personal flavor. 

I needed to use up some pulled pork after doing the usual North Carolina sandwich, nachos,  on potatoes, etc. I found amongst the suggestions to make a quiche?! Well, I decided it was worth a try... So I placed  1 puff pastry sheet, thawed and rolled enough to fit the dish, into a 9 inch pie dish  Place 1/2 lb or so pulled pork, chopped  Drizzle BBQ sauce over it. Sprinkle over the top about 1 c shredded sharp/ tangy cheese, like white cheddar,   Mix together 3 eggs 2 yolks 1 cups whole milk pinch of salt pinch of nutmeg then pour this over the pork and cheese. Place in the oven at 375 degrees for 30-40 minutes, until the middle doesn't jiggle and the top is toasty. I grated some more nutmeg over the top.  I served it with my quick slaw, and added some red bell pepper slices to brighten up the slaw. 

Needed something to serve along dad's homemade burgers and fries. I looked up a bunch of sides and viola, this is what I put together and we all liked it! Easily its own lunch or dinner meal with some crusty bread, perfect for a hot summer day. Dressing Whisk together: 2 T olive oil 2 T elderflower syrup (freely substitute any light syrup or jam) 1 T whole grain Dijon mustard salt and pepper to taste Set aside until salad is assembled. Salad Place in a bowl with room to spare for combining with the dressing: 1 cup cooked lentils or wheat berries or... farro or... (if using precooked, frozen, run under hot water) 4 hard boiled eggs, peeled and sliced 1 cup cherry tomatoes, sliced 1/2 c fresh (or thawed from frozen) corn kernels 1 small zucchini, sliced or 1/4 inch chunks 1/4 red onion, thinly sliced or diced 1/2 c feta cheese, crumbles or 8 oz cut into cubes 1-2 t dill, freshly chopped or dried 1-2 t basil, freshly chopped or dried Combine gently, pour dressin

The delicious easy-to-make pie from Christmas 2018. Lighter than cheesecake but still creamy and filling. I am going to experiment with cupcake tins to make individual servings. Crust: In a greased 9-inch pie plate , crush about 45 vanilla wafers or other simple cookie to make about 1 1/2 cups. Pour 1/4 c melted unsalted butter over the crushed wafers and mix in 1/3 chopped nuts.  Press onto the bottom and sides of the pie plate to create the crust. Set aside. Filling: Beat together 8 ounces cream cheese, softened  2/3 c powdered sugar 2 T orange zest (or extract) 1 t vanilla 1 c heavy whipping cream, whipped Spread into crust as a bowl shape with the sides a bit higher to create depression for the raspberry sauce. Refrigerate. Topping: In a small saucepan, combine: 1 c sugar 3 T cornstarch 3 T water 1 1/2 c fresh or frozen raspberries Bring to boil and stir for 2 minutes until thickened. Transfer to bowl and refrigerate until cool. After topping has