Asian Garlic Noodles

Source: Mel The Great

Ingredients:
12 ounces spaghetti (I did not have spaghetti - who doesn't have spaghetti? - so I ended up subbing a full pound package of extra wide egg noodles and it worked really well, I thought)
1 teaspoon olive oil or avocado oil
1 1/2 pounds medium shrimp or boneless, skinless chicken breasts, cubed (I would have loved shrimp, but I used chicken since that's what I had, and I only used one chicken breast)
1 red bell pepper, diced
1 yellow bell pepper, diced
3 zucchinis spiralized or small diced (I think three zucchinis was a ton! you could get away with 2, I'm sure)
3 large carrots, cut into thin matchsticks or chopped (I tried the matchsticks thing, just to be cute and I think next time I'll just chop 'em small)
1/2 cup chopped mushrooms (my own addition to kind of make up for less chicken)
chopped fresh cilantro

for the sauce:
1/2 cup low-sodium soy sauce
1 Tablespoon brown sugar
1 teaspoon chili-garlic sauce, more to taste, if needed
1/4 cup oyster sauce
1 Tablespoon freshly grated ginger (I used about a teaspoon of dry ground)
2 teaspoons sesame oil
2 tablespoons rice vinegar (I only had plain ol' white vinegar)
1/4 cup low-sodium chicken broth or water
5 cloves garlic, minced or pressed through a garlic press
2 teaspoons cornstarch

Directions:
Cook the noodles in a large pot of boiling, lightly salted water according to package directions just to al dente. Drain and rinse quickly with cool water. Set aside.

While the pasta is cooking, whisk together all the sauce ingredients except for the cornstarch.

Measure out 1/4 cup and set aside. Whisk in the cornstarch to the larger batch of sauce.

Heat the 1 teaspoon oil in a large, 12-inch nonstick skillet over medium heat. Season the shrimp or chicken lightly with salt and pepper and add to the skillet. Add the 1/4 cup reserved sauce. Saute until cooked through (just a few minutes for shrimp, 5-6 minutes for chicken). Remove the meat to a plate and return the skillet to the heat.

Add another teaspoon of oil, if needed, and add the bell peppers, zucchini, and carrots. Cook for 2-3 minutes until the vegetables are crisp-tender, longer for softer vegetables.

Add the cooked spaghetti, shrimp or chicken, and reserved sauce mixture. Toss to combine and cook for 2-3 minutes until heated through.

Sprinkle with chopped cilantro and serve immediately.

Notes:
This was yummy and colorful and different than our normal noodle dishes.  I loved it.  'Nuff said.

Eat the rainbow!

Whole Wheat Cinnamon Applesauce Bread

Source: Mel's Kitchen Cafe

Ingredients:
1/4 cup oil (melted coconut, light olive oil, avocado, vegetable, melted butter)
2 large eggs (about 3.5 ounces)
1/2 cup (3.75 ounces) granulated sugar
1/2 cup (3.75 ounces) light brown sugar
1 teaspoon vanilla extract
1/4 cup buttermilk or sour cream (I honestly can't remember what I used)
1 cup no-sugar added cinnamon applesauce (I didn't have cinnamon applesauce, so I upped the cinnamon a bit)
1 3/4 cup (8.75 ounces) white whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 Tablespoon ground cinnamon (I think I added an extra tablespoon, as suggested in the comments on Mel's blog)
1 teaspoon ground nutmeg

Directions:
Preheat the oven to 350 degrees F and lightly grease a 9X5-inch loaf pan (line the bottom with parchment - optional, but helps prevent the bottom of the loaf from sticking - I didn't do this and it was fine).

In a large bowl, whisk together the oil and eggs until well combined. Add the granulated sugar, brown sugar, vanilla, buttermilk and applesauce and mix until well-combined.

Add the flour, baking soda, baking powder, salt, cinnamon, nutmeg and stir until combined; a few lumps are ok (don't overmix - treat it like a good muffin batter that gets combined but not obliterated by mixing).

Pour the batter into the loaf pan and spread evenly.

Bake for 45-60 minutes (ovens will vary on exact time) until the top springs back lightly to the touch and a toothpick inserted in the center comes out with moist crumbs but not wet batter.

Let cool in the pan for 5-10 minutes before turning out onto a cooling rack. Serve with butter or honey butter (I did it with butter and a drizzle of honey and man-oh-man was it delish!).

Notes:
I made this back in March.  We had a week of sick kids and cold, dreary weather and I needed some sort of outlet.  Of course I turned to baking!  We gobbled up the first loaf of this bread in no time and I froze the second one for later.  I took the once-frozen-now-thawed loaf with me to my grandpa's birthday party to share, and, while it was still good just by itself, I must say it was best fresh, warm and slathered with butter and honey.

Chocolatey Oatmeal Chocolate Chip Cookies

Source: The one and only Mel

Ingredients:
1 cup (2 sticks, 8 ounces) butter, softened to room temperature
1 cup (7 ounces) packed light brown sugar
1/2 cup (3.5 ounces) granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 1/4 cups (6.25 ounces) all-purpose flour  (I added just a few tablespoons more because my dough seemed overly sticky - it was still sticky even with the extra, but just not quite as sticky as before, and the cookies turned out great; also, I did about 1/2 cup white whole wheat + 3/4 cup all-purpose)
1/2 cup (2 ounces) natural unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (3.5 ounces) old-fashioned oats
1 cup (3.5 ounces) quick oats
2 cups (12 ounces) semisweet chocolate chips (I never add quite as many chips as recipes call for - I probably did about half or maybe a bit more than half)

Directions:
Preheat oven to 350 degrees F. Line two large, rimmed baking sheets (11X17-inches or so) with parchment paper (you can if you want to, but I never do and they were just great - no sticking at all).

In a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, whip together the butter, brown sugar, and granulated sugar until light and fluffy, 1-2 minutes. Add the vanilla and eggs and beat until creamy and light in color, 2-3 minutes.

In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and both kinds of oats.

Add the dry ingredients to the batter and mix until a few dry streaks remain. Add the chocolate chips and mix until everything is just combined.

Drop the batter by heaping tablespoon-sized scoops (I use my #40 medium cookie scoop) about 2 inches apart.

Bake for 10-11 minutes until the edges are just set but the middles are still soft. Transfer to a cooling rack to cool completely. Repeat scooping and baking with remaining cookie dough.

Notes:
Mel teased us on instagram with these cookies a few weeks ago and I haven't stopped thinking about them since.  So when she finally posted the recipe on Monday, I knew I would be giving them a try.  I whipped them up yesterday and stashed most of the 3 dozen that it made in the freezer for some Memorial Day picnic dessert, but I did eat a few last night with a glass of milk and my-oh-my were they rich and delicious!  I decided today after eating another that they remind me a lot of the cake mix cookies from my grandma - oats and chocolate chips and a chocolate cookie - in totally homemade form.  Yum-o-rama!

Smothered Pork Chops with Bell Pepper Gravy

Source: P-Dub

Ingredients:
1-1/2 cup flour
1 teaspoon seasoned salt
1 teaspoon lemon pepper seasoning (I didn't have any, but I found this handy-dandy substitution)
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
pinch of salt
black pepper to taste
8 whole thin bone-in breakfast pork chops (I had boneless loin chops, which were great, but I think I cooked them a bit too long, which is easy to do with that kind of chop)
1/4 cup olive oil
7 Tablespoons butter
1 whole large onion, peeled and sliced
1 whole green bell pepper, seeded and sliced (I used a combo of colors of peppers, but only about 2 whole peppers worth and it was very bell peppery, so I don't think three is necessary, personally)
1 whole yellow bell pepper, seeded and sliced
1 whole red bell pepper, seeded and sliced
3 Tablespoons flour
2 cups chicken broth, more if needed for thinning

2 Tablespoons cream (I used milk because that's what I have)

Directions:
Whisk together the flour, seasoned salt, lemon pepper, cumin, cayenne pepper, salt, and black pepper in a pie plate. Dredge the pork chops in the flour mixture. Heat the olive oil and 4 tablespoons of the butter in a heavy skillet over medium heat. Fry the pork chops in batches until well browned, 2 to minutes per side. Remove the chops from the skillet and keep warm.

Add the onions and peppers to the same skillet and cook them, stirring occasionally, about 10 minutes. Remove them to a plate and set them aside.

To the same skillet, add the remaining 3 tablespoons butter and 3 tablespoons flour. Whisk it into a paste. Stir and cook until the roux turns dark golden about 2 minutes. Whisk in the stock a bit at a time, working out all the lumps, then add the cream. Add more stock if the gravy is too thick. Taste and add more salt and pepper as needed. Add the onions and peppers, coating them in the sauce.


Serve pork chops on a plate with the gravy spooned over the top and chow down!

Notes:
This were gooood.  Maybe it's because I get sick of my usual chicken breasts or ground beef options when it comes to meat, but pork chops just speak to my soul.  Ha.  Okay, so maybe that's a bit dramatic.  But I love 'em.  And these were fantastic.  A little "fancier" than my normal weeknight fare, but actually not a ton harder to put together.  We ate them with mashed taters and had a heavenly feast for a Thursday.

Easy Microwaved Baked Beans

Source: food.com

Ingredients:
1 (14 ounce) can pork and beans
1⁄2 cup diced onions
1/4 cup diced green pepper (if you have some)
3 Tablespoons brown sugar (I find that this is super sweet, so 1 Tablespoon or less is all I usually use now + 1 TB molasses instead)
1 Tablespoon Worcestershire sauce
1⁄4 cup ketchup
1⁄2 teaspoon dry mustard
4 slices chopped cooked bacon or 2 tablespoons Bacos bacon bits (I'm sure it would be awesome with bacon, but I've never had any when I made it, so I've just left it out or added a couple drops of liquid smoke and a shake of smoked paprika)

Directions:
Mix all ingredients in a 1 1/2 quart casserole.  Microwave, covered on high 8-10 minutes, rotating 1/4 turn halfway through cooking.  Let rest 5 minutes.

Notes:
That's it.  Easy and quick as can be.  I discovered this recipe when I was craving baked beans to go with one of our frequent hot dog roasts in the back yard, but didn't think about making said baked beans till the fire was going and the dogs were nearly roasted.  My typical favorite recipe of late would not have worked in my allotted time frame, but luckily these did.  And they were delicious!

Cinnamon Chip Scones

Source: Mel

Ingredients:
3 1/2 cups (17.5 ounces) all-purpose flour
1/3 cup (2.75 ounces) sugar (I upped it to 1/2 cup because I didn't do the granulated sugar sprinkle at the end)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks, 6 ounces) cold butter, cut into tablespoon-sized chunks
1 cup cold buttermilk (homemade works great)
1/2 teaspoon vanilla extract
3/4 cup (5 ounces) cinnamon chips (I found Hershey's brand at my tiny little local grocery store - they were even mini sized like Mel raved about)
2 Tablespoons butter, melted (I skipped this because I didn't do the granulated sugar sprinkle)
Granulated sugar for sprinkling (did not do - and I'll tell you why below)

Directions:
Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper and set aside.

In a large bowl (or you can use a food processor if you have one) combine the flour, sugar, baking powder, baking soda and salt. Add the butter and using a fork or two knives or a pastry cutter (or your fingers, if you get impatient like me), cut the butter into smaller pieces into the dry ingredients - don't overprocess here; the butter should be no smaller than pea-sized pieces.

Add the buttermilk and vanilla and stir a few times until the dough starts to come together; don’t overmix - it’s ok if there are dry, crumbly spots here and there. Add the chips, using your hands to knead them in a bit. Turn the dough out onto a surface dusted with 1-2 tablespoons flour and combine the dough and chips together with your hands, kneading briefly, just 2-3 times, until it comes together. Pat and lightly press the dough into a long rectangle, about 15X3-inches. (I opted for mini-sized scones, so I had a shorter and longer rectangle, which I didn't measure, but was probably 2 inches high and 18 or so inches long?)

Cut the length of dough into triangular wedges, about 12-14 (I got 18-19 from my skinnier strip) and place on the baking sheet, about an inch apart. Brush the tops with melted butter and sprinkle with sugar. (I skipped the butter and sugar because I wanted to freeze the scones unbaked to give as gifts, so instead of baking right away, I placed them on baking sheets and then froze them for a few hours till they were hard.  Then I transferred them into ziplock baggies with baking instructions written on top.)

Bake at 400 degrees for 15 minutes until just lightly golden brown and no longer doughy in the center.  (For the frozen mini-sized scones, you can bake them directly from the freezer at 400 degrees - I like to take them out and put them on a pan while the oven is heating up - for 12-15 minutes (or maybe longer depending on your oven).)

Notes:
I decided my love language is homemade food.  I adore it given to me, of course, but even more, it's the way I love to show love: through baked goods.  I have a problem, though.  I don't always try out recipes before I make them and give them away to other people.  Luckily, I haven't had any real disasters on that front.  And this one was no exception.  Of course, I trust Mel's recipes wholeheartedly, so when I saw this one pop up on her blog, I knew I had to give it a try.  I didn't know, though, (because I didn't test them out beforehand) if they'd be okay baked a day or two before I gifted them, or if they'd be better fresh.

So I did some googling about freezing scones.  Turns out it's a commonly done thing to freeze unbaked scones for quick snacks or breakfasts or treats.  I made up two batches of the dough (don't ask me why I didn't just double it in the first place) and froze up the individual scones.  Then I did a little test on three to see how long they took to bake.  That's where my numbers above came from and that's what I wrote on the ziplock baggies I gave to my mother and Gregg's mother and my grandmothers and sister in law for Mother's Day.  I've heard back from a few of them that it worked (and that they were delicious) so I call it a success.

(Oh, and the one I got to taste was fantastic - not too sweet, but perfectly golden and buttery and cinnamony.  Next time I might add a bit of cinnamon to the dry ingredients, but other than that - perfection!  And of course my mind is reeling with other flavor combos - lemon zest + blueberries? orange zest + cranberry? raisins? chocolate chips?  So many options here!)

Sweet Potato Taco Casserole

Source: Pioneer Woman

Ingredients:
2 medium-large sweet potatoes
1 lb lean ground beef
1 large onion, diced
3 cloves (large) garlic, minced
1 large red bell pepper, diced (I only had a green)
1 cup frozen corn kernels
1 can (15 oz. size) black beans, rinsed and drained
1 can (14 1/2 oz. size) diced fire-roasted tomatoes (do not drain) (I had diced tomatoes with chiles, so I used that instead)
2 cups chunky salsa (I used picante sauce)
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika (just regular for me)
1 teaspoon dried mexican oregano
1/4 teaspoon cayenne pepper (or more to taste) (skipped it)
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
thick corn tortilla chips, as needed (we always have santitas brand because they're cheap and good and they were just great)
8 ounces, weight shredded mexican cheese blend (I just grated some sharp cheddar)
4 ounces, weight shredded pepper jack cheese
sliced green onion and chopped cilantro, for garnish (optional)
salsa, guacamole, sour cream, to serve (optional)

Directions:
Preheat oven to 375°F. Lightly spray a 9 x 13 baking dish with nonstick spray and set aside.

Peel and spiralize sweet potatoes, chopping just a bit to shorten very long strands. If you don't have a spiralizer, just dice the sweet potato into small cubes. (I don't have a spiralizer, but I kind of wish I did after seeing this application for it.  I just did the dice thing and it was fine.)  Set aside.

In an extra-large skillet over medium to medium-high heat, brown beef with onion, breaking up any large chunks and stirring occasionally. When the pink color is almost gone from the beef, stir in garlic and cook for another 2 minutes. Stir in red pepper, corn, and sweet potato. Then add the beans, tomatoes, salsa, chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper, folding to combine. Turn heat down just a bit to medium and cook for about 15 minutes, stirring a few times. If you are using diced sweet potatoes rather than spiralized, you will need to cook this a bit longer. Just make sure that the sweet potato has softened.

Spread 2 cups of the beef mixture into the bottom of the prepared baking dish. Layer tortilla chips on top, slightly overlapping the chips. Drop half of the remaining beef mixture  by spoonfuls over the chips, and then spread it out into an even layer. Sprinkle half the Mexican cheese and half the pepper jack cheese over the beef mixture. Top with another layer of tortilla chips, followed by the remaining beef mixture and then the cheeses.

Cover pan loosely with foil (so the foil doesn't touch the cheese) and cook for about 30 minutes (I think I had mine in the oven for a bit longer to get my chunks of sweet potato to cook through thoroughly), or until cheese is melted and the casserole is heated throughout. Remove foil, place pan under broiler, and broil until cheese is browned to your liking. Remove from oven and top with optional green onion and/or cilantro. Serve immediately with optional sour cream, guacamole, and/or salsa on the side.

Notes:
I love me some sweet potato tacos, a favorite in our meal rotation for four years now.  So when I saw this recipe pop up in my blog feed a few weeks ago, I knew I would love it, too.  Same flavors (plus corn and tortilla chips - bonus!) in a casserole form (I know they get a bad rap sometimes, but I LOVE casseroles!).  Perfect.  I set my sights on May 5th - Cinco de Mayo - to give this dish a try.  Oh, it was good!  I really love the addition of the tortilla chip layers.  It reminded me of what I imagine chilaquiles would taste like (I haven't had them, but what I know about them, I bet it's similar).  They lose their crunch, but add a delicious level of corn flavor, much like a tortilla would add, but without becoming soggy.  I am a fan.  Big time.