Slurping Noodles

Slurping Noodles

Copy Cat from Slurping Turtle, Chicago

2 quarts chicken or vegetable stock

1 Tablespoon soy sauce or Braggs Liquid Aminos

1 Tablespoon coconut oil

1 cup carrots, match stick or thinly sliced

1 cup mushrooms, sliced

1 cup napa cabbage, shredded

½ cup broccoli florets

1/2 cup snow peas

8 ozs straight cut rice noodles or vermicelli

Shrimp, use your preferred size

3-4 green onions, greens only slice on diagonal

¼ cup cilantro,

French Fried Onion, garnish

In coconut oil, sauté carrots, mushrooms, and cabbage for 3-4 minutes over med-hi heat.

Add chicken stock and bring to a simmer over high heat. Add shrimp, broccoli, and rice noodles. Simmer for about 5 minutes or until noodles are soft. Stir in green onions and cilantro.

Garnish individual servings with french fried onions. Slurp away.

Add an Indian flare by adding a can of coconut milk and a couple tablespoons of red curry paste or a couple of teaspoons of curry powder.

Healthier Version: Use Brown Rice Noodles. I found these at Ridley's in Morgan.

Honey Chocolate Chip Cookies

These are our favorite "egg free" cookies. 

1 ¼ cup flour

½ tsp baking soda

pinch Salt

¼ cup butter, softened

¼ cup sugar

½ cup honey

1 cup chocolate chips (or a mixture of pb chips, m&ms, reese’s pieces, etc.)

Preheat oven to 350°F.

Mix dry stuff (flour, baking soda and salt) together in a big measuring cup or a small bowl. 

In a medium bowl, blend butter, sugar and honey together with a rubber spatula or a mixer on low speed.

Mix in dry ingredients. Add chips and mix until everything is all creamed together.

Use a couple of soup spoons or tablespoons to drop blobs of dough onto a nonstick cooking sheet.

Adobo-Marinated Chicken Quesadillas

This are sooooo yummy. I love these and my husband and kids do to. This is the exact recipe (and photo) from Whole Living. I heated ours on the griddle, not the grill and left out the jalapenos. The adobo has plenty of heat for our kids. The red onion are a must though.

• 1 can (7 ounces) chiles in adobo sauce
• 1/2 cup water
• 4 chicken cutlets (4 ounces each)
• 1 small red onion, thinly sliced
• 2 jalapeno chiles, stems removed, thinly sliced crosswise
• 1 cup rice vinegar (not seasoned)
• 1/4 cup sugar
• 8 eight-inch flour tortillas
• 5 ounces low-fat Monterey Jack cheese, shredded (1 1/3 cups)

1. Puree chiles in adobo sauce and water in a blender until smooth. Pour mixture over chicken to coat. Refrigerate for 1 hour.
2. Meanwhile, place onion in a small bowl. Combine jalapenos, vinegar, and sugar in a small saucepan over medium heat. Bring to a simmer, and cook until jalapenos are soft and sugar has dissolved, about 10 minutes. Pour over onion, and let stand until mixture is cool. Strain through a fine sieve.
3. Heat a grill pan over high heat. Grill chicken, about 2 minutes per side. Slice into strips. Wipe pan clean.
4. Place 1 tortilla onto a work surface. Arrange strips of 1 cutlet to cover tortilla. Sprinkle with 1/3 cup Monterey Jack cheese and some onion-jalapeno mixture. Top with another tortilla. Repeat with remaining tortillas, chicken, cheese, and onion mixture.
5. Carefully place quesadilla onto hot grill pan, and cook over medium heat until tortillas are crisp and cheese melts, about 4 minutes per side. Cut each quesadilla in half, and divide among 8 plates. Cut into wedges.

Baked Pork Chops with Creamy Corn

This is a dish I grew up eating (and making.) It is very simple and I love topping my potatoes with the caramelized corn. We normally eat this with baked potatoes, but I only had red skinned new potatoes so I made mashed potatoes.

6 pork chops, 1 inch thick

2 cans creamed corn

Salt

Pepper

Garlic Powder

Onion Powder

Parsley Flakes

Baking Potatoes

1. Season pork chops, brown skillet  1-2 minutes each side (this step may be eliminated.)

2. Grease a 9 x 13 pan. Spread one can of corn on bottom of pan. Place browned pork chops in pan. Cover with remaining can of corn.

3. Sprinkle with dried parsley flakes. Bake uncovered at 350 for 1:15 to 1:30. Or until corn thickens and top begins to brown.

Serve with baked potatoes.

Serves 6

Chicken Bacon Ranch Burgers

These are so easy, yet so delicious!

Grilled chicken breasts ( I slice them in half and make them thinner)
Bacon
Tomatoes
Lettuce
Ranch dressing (must be homemade or
Hidden valley packet, not bottled ranch!)
Toasted buns
Assemble burgers 9

Sorry the pictures aren't the best quality!

Zucchini Bread/Muffins

When I make muffins, I usually add a little of this and a little of that. So, chances are if you leave out or substitute any of these ingredients (and there are A LOT,) you'll probably get a pretty yummy result.

1/2 cup wheat flour

1/2 cup oat flour

1/2 cup all-purpose flour

1/4 cup almond meal

14 cup of flax meal

½ teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon salt

1 teaspoon cinnamon

¼ teaspoon ground nutmeg

1/3 cup agave nectar or sugar

½ cup unsweetened applesauce

1 cup finely shredded, unpeeled zucchini

2 tablespoons coconut oil or olive oil

1/2 cup coconut milk

¼ teaspoon finely shredded lemon peel

½ cup chopped walnuts or pecans, optional

1. Grease bottom and ½ inch up sides of a bread pan or line muffin tin. In a medium mixing bowl combine the flours, almond meal, flax meal, cinnamon, baking soda, baking powder, salt, and nutmeg.

2. Combine sugar, shredded zucchini, oil, applesauce, coconut milk and lemon peel; mix well. Add dry mixture to zucchini mixture. Stir just till moistened (batter should be lumpy). Fold in nuts.

3. Spoon batter into the pan. Bake in a 350 degree oven 55 to 60 minutes or 15-20 minutes for muffins.

Apricot Almond Chicken

4

4 boneless, skinless chicken breasts
1/2 teaspoon salt
¼ teaspoon pepper 

Sprinkle salt and pepper on chicken. Bake for 10 minutes at 400 degrees. Meanwhile, combine the following in saucepan and heat:
½ cup apricot preserves
1 ½ tablespoons soy sauce
1 tablespoons stone ground mustard
1 tablespoons unsalted butter
¼ teaspoon salt
¼ teaspoon pepper

 Pour apricot mixture over chicken and bake for an additional 10 minutes. Broil at 4-5 inches for 3 minutes. Top with almonds. 1/3 cup sliced almonds, toasted