Summer BBQ season is here. I usually leave the meat grilling to my husband, and focus on side dishes. This baby bok choy salad would be a great side with almost any main course.
Recently, a friend shared her recipe for One-Pot Pasta Bolognese, which she modified from a Betty Crocker recipe. I thought it still needed something, so….
I decided red wine and mushrooms were what this dish needed. I’ve been playing with this recipe for a while, and finally have something that doesn’t sit in the refrigerator as a leftover.
I’ve been sharing a lot of stir fry recipes over the past few months. The great thing about making a stir fry is that you can put almost any vegetable in the pan, and it will taste good. This recipe is unique because I made my own stir fry sauce this time. I found this article on Food and Family detailing several different stir fry sauces. I thought both of the lemon sauces looked good, so I decided to try combining the recipes.
I used an interesting combination of vegetables in this stir fry-pepper, carrots, celery, onion, and cabbage. Yum!
Combine lemon juice and peel, chicken broth, soy sauce, sugar, and crushed red pepper flakes. Marinate the chicken breast in 1-2 tablespoons of the sauce while you chop the rest of the vegetables, about 15 minutes.
Heat 1 tablespoon of peanut oil in wok or large skillet. Drain chicken, discarding marinade. Stir fry chicken and garlic until cooked through. Remove from wok.
Add 1 tablespoon of oil to the wok. Add onion, carrots, and celery. Stir fry until they just start to soften.
Add peppers and cabbage. Continue to stir fry until everything is tender crisp.
Return chicken to the wok. Add reserved lemon sauce. Stir fry until everything is heated through.
Beets. A delicious vegetable, but they turn EVERYTHING red. Including whatever other ingredients are mixed in with them. Unless, the other ingredient is green.
I used my go to stir fry recipe for this; with chicken, broccoli, beets, and carrots. Looks pretty festive, doesn’t it?
Soup in the crock pot on a windy night. Can’t beat that! I can’t believe it is already the third week of Advent. The last few weeks have just flown by. I don’t usually use the crock pot on weekends, but it definitely helps on these busy days during the holiday season (AKA, finals week).
The inspiration for this recipe came from Allrecipes.com. I used a number of items from our last 2 boxes to create this nicely spiced soup.
1 bunch Swiss chard, leaves separated from stems and both chopped
½ cup chopped roasted green chile
2 medium carrots, chopped
¾ pound small red skinned potatoes, quartered
6 cups chicken broth
Instructions
Soak black beans overnight, rinse.
Heat oil in large skillet over medium heat. Add onion, garlic, and the chopped chard stems. Saute until onion is translucent and vegetables are soft, about 10 minutes.
Place beans, sauteed vegetables, carrots, green chile, potatoes, and chicken broth in crock pot. Cook on low for 6-7 hours.
Add chopped chard leaves to crock and turn the heat to high. Cook an additional hour, until chard leaves are soft.