Shanchai’s Eight Treasure Spicy Noodles

Eight treasure spicy noodles

• chicken
• Shrimp
• Onion
• Garlic
• Carrot
• Cabbage
• Mushroom
• Green peppers
• Pineapple

• Soy sauce 
• Chicken broth
• Sriracha 
• Brown sugar

• Asian noodle

Cook noodles according to directions and set aside. Stir fry meats and veggies and set aside. Put equal parts soy sauce and broth into a sauce pan. Add as much sriracha and brown sugar to your liking. Heat until sugar is melted. Mix together noodles, stir fry, and sauce into a large bowl and serve.

• noodle

Egg Rolls

 Pkg egg roll wrappers

1 lb ground pork

1 tsp ground ginger

1 tsp garlic powder

1 small onion, diced

1-2 cups shredded cabbage

1 cup shredded carrots

Splash of soy sauce 

2 tsp flour

2 tsp water

Oil for frying

Pan fry pork with seasonings until cooked through and put to the side. Fry onion, cabbage, and cabbage. Add pork and a splash of soy sauce. Mix flour and water together to make a paste. Place in a colander to drain and let cool. Wrap filling inside wrappers and seal with flour paste. Heat 1-2 inch of oil in a frying pan and heat on medium high heat. When hot, deep fry egg rolls about 1-2 minutes on each side. Place on a rack to dry. Serve with sweet and sour sauce.

Adobo Chicken

 

Ingredients

Chicken and Marinade

• 750g / 1.5 lb chicken thigh fillets , boneless and skinless (5 - 6 pieces)
• 3 garlic cloves , minced
• 1/3 cup (85ml) soy sauce , ordinary all purpose or light (not dark soy sauce, Note 2)
• 1/3 cup + 2 tbsp white vinegar
• 4 bay leaves (fresh) or 3 dried

For cooking

• 2 tbsp oil , separated (vegetable, canola or peanut)
• 3 garlic cloves , minced
• 1 small brown onion , diced
• 1 1/2 cups (375 ml) water
• 2 tbsp brown sugar
• 1 tbsp whole black pepper (sub 2 tsp coarse cracked pepper)

Serving:

• 2 green onions/scallions , sliced (garnish)

Instructions

• Combine Chicken and Marinade ingredients in a bowl. Marinate for at least 20 minutes, or up to overnight.
• Heat 1 tbsp oil in a skillet over high heat. Remove chicken from marinade (reserve marinade) and place in the pan. Sear both sides until browned – about 1 minute on each side. Do not cook the chicken all the way through. 
• Remove chicken skillet and set aside.
• Heat the remaining oil in skillet. Add garlic and onion, cook 1 1/2 minutes.
• Add the reserved marinade, water, sugar and black pepper. Bring it to a simmer then turn heat down to medium high. Simmer 5 minutes.
• Add chicken smooth side down. Simmer uncovered for 20 to 25 minutes (no need to stir), turning chicken at around 15 minutes, until the sauce reduces down to a thick jam-like syrup. 
• If the sauce isn't thick enough, remove chicken onto a plate and let the sauce simmer by itself - it will thicken much quicker - then return chicken to the skillet to coat in the glaze.
• Coat chicken in glaze then serve over rice. Pictured in post as a healthy dinner plate (415 calories) with cauliflower rice and Ginger Smashed Cucumbers.

Breakfast Casserole Waffles

5 c hash browns

6 eggs

1/2 c milk

1/2 c green onion

1 c diced ham

2 c shredded sharp cheddar cheese

Salt and pepper

Mix all ingredients together and add about a cup into a well greased waffle iron. 

Homemade Chicken Noodle Soup

 

Creamy Mushroom Wild Rice

 

Creamy Mushroom Wild Rice Recipe

Creamy Mushroom Wild Rice Recipe is the absolute best, easy to make in one pan wild rice!  This rice is a perfect meatless main or side dish for any occasion!

Course Side Dish

Cuisine American

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 6

Author Nichole

Ingredients

• 2 Tablespoons Olive Oil
• 1 Small Onion, Diced
• 2 Cloves Garlic, Minced
• 8 Ounces Mushrooms, Sliced
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• 1/2 teaspoon Italian Seasoning
• 2 Cups Chicken or Vegetable Broth
• 1 Cup Wild Rice**
• 1/4 Cup Heavy Cream
• 1/2 Cup Shredded Parmesan Cheese

Instructions

• Heat the olive oil in a large skillet over medium-high heat.
• Add the onions and sliced mushrooms to the pan. Cook and stir occasionally until the vegetables are soft.
• Add the minced garlic and stir for one minute.
• Season with salt, pepper, and Italian seasoning.
• Add the broth and rice to the pan. Let the mixture come to a boil then reduce heat to low, cover the pan and simmer for 15 minutes.
• Remove the pan from the heat and allow the rice to stand for 5 minutes.
• Remove the lid and stir in the heavy cream and parmesan cheese.

Zucchini Muffins

 1 ½ cups all-purpose flour

¾ cup white sugar

• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 1 egg, lightly beaten
• ½ cup vegetable oil (or applesauce)
• ¼ cup milk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini
• ½ cup miniature semisweet chocolate chips
• ½ cup chopped walnuts

Directions

Instructions Checklist

• Step 1

  Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.

• Step 2

  Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in a bowl; stir into dry ingredients until just moistened. Fold in zucchini, chocolate chips, and walnuts. Fill prepared muffin cups 2/3 full.

• Step 3

  Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

Ramen

 

INGREDIENTS

1. • 1 ounce dried mushrooms (preferably shiitake or porcini)
   • Kosher salt
   • 16 ounces fresh or 10 ounces dried ramen noodles
   • 2 small heads baby bok choy, quartered lengthwise
   • 1 tablespoon toasted sesame oil, plus more
   • 1 pound ground pork
   • 1/2 teaspoon freshly ground black pepper
   • 4 scallions, thinly sliced, divided
   • 3 tablespoons white or yellow miso paste
   • 6 cups homemade chicken stock or low-sodium chicken broth
   • 2 tablespoons low-sodium soy sauce
   • 2 teaspoons Sriracha, plus more for serving
   • 1 medium carrot
   • 1 medium zucchini
   • 4 large soft-boiled eggs (optional)
   • 1/4 cup coarsely chopped basil

PREPARATION

1. 1. Place mushrooms in a medium bowl and cover with hot water. Let sit until ready to use.
   2. Pour 10 cups hot water into a medium pot. Season generously with salt, cover, and bring to a boil. Cook noodles according to package directions, adding bok choy during the last minute of cooking. Drain noodles and bok choy; rinse with cold water.
   3. Meanwhile, heat 1 Tbsp. oil in a large pot over high. Add pork, 3/4 tsp. salt, and 1/2 tsp. pepper and cook, stirring and breaking up meat slightly, 3 minutes. Add half of the scallions and cook, stirring occasionally, until pork is just cooked through, about 3 minutes more. Add miso and cook, stirring, until incorporated, about 30 seconds. Stir in broth, soy sauce, and 2 tsp. Sriracha.
   4. Drain and slice mushrooms; add to pot. Cover and bring to a low boil. Uncover pot, reduce heat to medium, and simmer 5 minutes. Taste and adjust seasonings, if necessary.
   5. Meanwhile, using a mandoline or the large holes on a box grater, coarsely grate carrot and zucchini until you have 1 1/2 cups each. Divide noodles, bok choy, carrot, and zucchini among bowls. Top evenly with soup, eggs, if using, basil, and remaining scallions. Serve with additional sesame oil and Sriracha for drizzling alongside.

Cooks' Note

If you have a few extra minutes, the optional soft-boiled eggs add a wonderful richness to this dish. If you can't find fresh or dried ramen noodles, substitute spaghetti.

Garlic Scape Pesto

• 1 cup garlic scapes, sliced crosswise (about 10 to 12 scapes)
•  ¼ cup raw sunflower seeds
•  ½ cup extra virgin olive oil
•  ¼ cup Parmesan cheese
•  ½ cup basil leaves
•  Juice of one lemon

• PREPARATION

  1. Place the garlic scapes in a food processor and pulse for 30 seconds.
  2. Add the sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl.
  3. Add the olive oil and process on high for 15 seconds.
  4. Add the Parmesan cheese and pulse until the ingredients are combined.
  5. Add the basil and lemon juice, and process until reaching the desired consistency.
  6. Add salt to taste and serve immediately.

Chicken Enchiladas

Our Best Bites

Ingredients

• 4 tablespoons butter
• 5 tablespoons all purpose flour
• 2 15-ounce cans chicken broth
• 1 1/2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 1/2 teaspoons cumin
• 1 teaspoon coriander
• 1 tablespoon chili powder
• 1/8 teaspoon black pepper
• 1/3 cup sour cream
• 2–3 shakes Tabasco (or similar hot sauce), Optional
• kosher salt, to taste
• 4 ounces (1/2 block) cream cheese (low fat is fine)
• 1 7-oz can mild green chilis
• 14–16 ounces cooked, shredded chicken (about 3 1/2 cups)
• 4 cups shredded Monterey Jack or Pepper Jack cheese, divided
• 8–10 medium flour or corn tortillas

Instructions

1. Preheat oven to 350 degrees. Lightly spray a 9×13-inch pan with nonstick spray and set aside.
2. Melt butter in a large skillet over medium heat. Wen butter is melted and bubbly, add flour and stir to combine. Continue cooking, whisking continuously until mixture is light golden brown, about 2-3 minutes. SLOWLY add chicken broth, whisking constantly, until smooth.*note, if this part ends up a disaster and your sauce looks lumpy and clumpy- it’s not ruined! Just pop the entire sauce in a blender to smooth it out, then back in your pan and continue 🙂
3. Whisk in garlic powder, onion powder, cumin, coriander, chili powder, and pepper. Bring sauce to a simmer and stir until thickened, 3-4 minutes. Remove from heat and whisk in sour cream and hot sauce. Add salt to taste and set aside.
4. In a separate mixing bowl, soften cream cheese in microwave until it’s easily stirred. Add green chilis and 1/2 cup of reserved sauce. Stir to combine and add chicken and 2 cups cheese.
5. Tip: If needed, to make the tortillas easier to roll, place between damp paper towels and microwave until warm (20-30 seconds).
6. Pour about 1 cup sauce into the bottom of prepared pan and spread out evenly. Place about 1/3-1/2 cup chicken mixture on each tortilla and roll tightly. Place tortillas snugly in pan. Pour remaining sauce on top and top with remaining 2 cups cheese. Bake 30-35 minutes, until hot and bubbly throughout and cheese is melted.

Deliciously Plain Vanilla Cupcakes

Paiges Dream Birthday Cake

Recipe to try

Yellow Curry

• 1 tablespoon oil
• half a yellow onion, sliced thinly
• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• 1/3 cup yellow curry paste (Mae Ploy)
• 10 baby golden yukon potatoes, cut into bite-sized pieces
• 1 14-ounce can coconut cream (it’s like coconut milk, but even more luscious)
• 1/2 – 1 cup water
• 2 teaspoons fish sauce (optional)
• 1–2 tablespoons brown sugar (optional)
• cilantro and rice for serving

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INSTRUCTIONS

1. Heat the oil in a large pot over medium low heat. Add the onions and saute for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.
2. Add the coconut cream and 1/2 cup water to the pot – simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce.
3. Stir in the fish sauce and brown sugar to really take it up a notch. Seriously – so good. Serve over rice.

Bahn Mi Sandwiches

Ingredients

•   2 pounds Open Nature Pork Tenderloin (sliced super thin)
•   1 shallot 
•   3 cloves garlic 
•   1 tablespoon sugar 
•   1 tablespoon honey 
•   2 tablespoons fish sauce or soy sauce
•   2 teaspoons sesame oil
•   1 teaspoon salt 
•   1 teaspoon pepper 
•   4 medium carrots 
•   1 large daikon (or 2 small) 
•   1 and 1/2 tablespoons sugar (to release water) 
•   1 and 1/2 tablespoons salt (to release water) 
•   1/2 cup sugar 
•   1 cup warm water 
•   1 cup white vinegar 
•   oil, for searing pork 
•   1 cup mayonnaise 
•   1 tablespoon Sriracha sauce
•   6-8 bolilo rolls, mini soft baguettes, or hero rolls 
•   1 to 2 English cucumbers, sliced into rounds 
•   2 jalapenos, optional, sliced into rounds 
•   2 bunches cilantro

Instructions

1. Begin by slicing the pork tenderloin very thin. Or better yet, ask your butcher to do this for you! They can do it in about 2 minutes and it will save you tons of time. And they will get it much thinner than you can get it at home. 
2. In a blender or food processor, add the shallot, garlic, sugar, honey, fish sauce, sesame oil, salt and pepper. Pulse until combined. It's okay if there are chunks of onion or garlic. You can also just chop the shallot and garlic by hand and mix it all together in a bowl, I'm just lazy. 
3. Add the marinade and thinly sliced pork to a medium bowl, cover, and refrigerate for at least an hour, or up to 24 hours. 
4. Make the picked veggies: Chop the carrots and daikon into matchsticks. See photos. You want them to be about the length of a matchstick and the thickness of your average chop stick. It doesn't have to be perfect! Don't stress about it. Just chop them up thin-ish and your sandwich is going to taste amazing. 
5. Add the chopped veggies to a large bowl and sprinkle with 1 and 1/2 tablespoons salt and 1 and 1/2 tablespoons sugar. Use your hands to massage the sugar and salt into the veggies. We're doing this to get the carrots and daikon to release water, so that they will be flexible but still crunchy. After 15 minutes of sitting in the salt and sugar, you should be able to bend a carrot without it snapping (see photo). 
6. Pour the veggies into a colander and rinse them under water until all the salt and sugar is washed off.
7. Rinse out the bowl and make the brine: combine 1/2 sugar and 1 cup warm water, and stir to dissolve. Add the vinegar and a few shakes of salt. Stir it all together.
8. Add the rinsed carrots and daikon to the vinegar mixture, make sure all the veggies are covered, and stick it in the fridge for 45 minutes. (They will keep for months in the fridge!) 
9. When the pork has marinated, heat a large skillet over medium high heat. Add about a tablespoon of oil to the pan. Make sure it is shimmering. 
10. Add the pork strips in batches. If you add it all at once, it will not brown. Make sure there is about an inch of space in between each piece of pork.
11. Sear the pork for about 1-2 minutes, then flip and sear for another minute or so. If you sliced the pork yourself, you will probably have to cook it longer because it will be thicker. Adjust the heat as necessary, you want to keep it as high as possible without the pan scorching. 
12. Continue searing until all the pork is cooked. Add more oil as necessary. Set aside on a plate, or put it in the oven on a pan on the "keep warm" setting (170 degrees F). 
13. In a small bowl, combine 1 cup mayonnaise and 1 tablespoon Sriracha (more or less Sriracha to taste). 
14. To assemble: Slice a roll in half lengthwise. Spread both sides with Sriracha mayo. 
15. Top one side with pork, sliced cucumber, sliced jalapeno, lots of pickled carrots and daikon, and fistfuls of cilantro (you can chop it if you want, I just tore it from the top of the bunch.)
16. Top with the other half of the roll and eat! Serve with more Sriracha mayo if you want.