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.