Chicken and vegetable lo mein

Ingredients:

2 cups slices of boneless, skinless chicken breast or thighs
6 Tbsp soy sauce, divided
2 Tbsp minced ginger
1 Tbsp minced garlic
2 Tbsp chili garlic paste (I could only find chili garlic sauce so that's what I used)
4 Tbsp corn starch, divided
1 lb thin spaghetti, broken in half
6 Tbsp canola oil
1 medium onion, sliced
1 red bell pepper, sliced
3 carrots, cut into sticks
2 stalks celery, sliced on the bias
1 cup snow peas
3 Tbsp hoisin sauce
1/4 tsp sesame oil
1 1/2 cup chicken stock
1/2 cup sliced scallions

Marinade chicken with 3 Tbsp soy sauce, ginger, garlic, chili garlic paste and 2 Tbsp cornstarch for 1 hour.

Boil pasta until al dente, drain and rinse with cold water. Toss with 2 Tbsp canola oil.

In a wok, heat 2 Tbsp canola oil to almost smoking point then add the chicken. Cook until browned and just cooked through. Remove chicken and set aside.

Add 2 Tbsp canola oil to wok and heat to almost smoking point. Add vegetables and cook 3-5 minutes. Add chicken and spaghetti with hoisin sauce, 3 Tbsp soy sauce and sesame oil. Toss well and remove to serving bowl.

Mix 2 Tbsp cornstarch with chicken stock then deglaze hot wok with mixture and let reduce by a third. Pour over lo mein and toss everything together. Serve garnished with scallions.

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cider glazed pork chops

Ingredients

Glaze

• 1/2cup distilled white vinegar or cider vinegar
• 1/3cup light brown sugar
• 1/3cup apple cider or apple juice
• 2tablespoons Dijon mustard
• 1tablespoon soy sauce
• Pinch cayenne pepper
• Chops
• 4boneless, center-cut pork loin chops , 5 to 7 ounces each, 1/2 to 3/4 inch thick
• 1tablespoon vegetable oil

INSTRUCTIONS

1. 1. Combine all glaze ingredients in medium bowl; mix thoroughly and set aside. Following illustrations below, trim chops and slash through fat and silver skin with sharp knife, making 2 cuts about 2 inches apart in each chop (do not cut into meat of chops). Pat chops dry with paper towels; season with salt and pepper.

2. 2. Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until smoking. Add pork to skillet and cook until well browned, 4 to 6 minutes. Turn chops and cook 1 minute longer; transfer chops to plate and pour off any oil in skillet. (Check internal temperature of thinner chops; see note above.) Return chops to skillet, browned side up, and add glaze mixture; cook over medium heat until center of chops registers 140 degrees on instant-read thermometer, 5 to 8 minutes. Remove skillet from heat; transfer chops to clean platter, tent with foil, and let rest 5 minutes.

3. 3. When chops have rested, add any accumulated juices to skillet and set over medium heat. Simmer, whisking constantly, until glaze is thick and color of dark caramel (heatproof spatula should leave wide trail when dragged through glaze), 2 to 6 minutes. Return chops to skillet; turn to coat both sides with glaze. Transfer chops back to platter, browned side up, and spread remaining glaze over chops. Serve immediately.

Chicken Noodle Soup

Ingredients:

olive oil
1 large or 2 small onions, small dice
3-4 carrots, large dice
2-3 celery stalks, small dice
chicken stock
Cut-up, cooked meat from one chicken (I roast a chicken and use the carcass - minus the meat - for stock)
1/2-2/3 package egg noodles
salt and pepper to taste
fresh thyme to taste


Instructions:

Heat olive oil in stockpot and saute onion, carrot and celery until softened, 10 minutes or so. Add stock, chicken, and seasonings to taste and let simmer until carrot is soft. Add noodles a few minutes before serving and simmer until soft.

Chicken Stock

Ingredients:

Chicken carcass
1 onion
1 head of garlic, sliced in half lengthwise
3 carrots
3 stalks of celery
fresh herbs (thyme, rosemary. parsley)
kosher salt
black peppercorns
water


Instructions:

Put all of the ingredients in a large pot and add enough water to cover. Bring to a near boil, reduce heat, and let cook uncovered for 3-5 hours. Strain.

Recipes To Try

Baked Lemon Chicken with New Potatoes and Vegetables

Pineapple Pork Chops

Baked Potato Soup

Ingredients:

4 large russet potatoes
4 Tbsp unsalted butter
4 Tbsp flour
5.5 cups milk
1/2 cup sour cream
4 oz cream cheese
1/2 tsp onion powder
salt & pepper
chives
cooked and crumbled bacon
shredded cheddar cheese


Instructions:

Bake the potatoes. Let cool, then peel them, discard the skin, and dice. Set aside. Make a roux with the butter and flour. Add the milk and bring to a near-boil. Reduce the heat and let simmer until thickened. Add onion powder and salt & pepper to taste. Add the cream cheese and sour cream and stir until incorporated. Add the potatoes and cook until potatoes are reheated. Serve with chives, bacon, and cheese as garnishes.