Peanut butter soup!? You may think that sounds crazy, but that’s OK because I thought it sounded crazy until I tried it. The peanut butter wasn’t overpowering and it gave it a very good flavor.
2 Tablespoons Extra Virgin Olive Oil
1 ¼ lbs Boneless Skinless Chicken Breasts, cut into bite sized pieces
Salt & Pepper
1 Large Onion, chopped
1 lb Sweet Potatoes, peeled & chopped
4 Celery Stalks, chopped
2 Cups Baby Carrots, chopped
1 Red Bell Pepper, chopped
1 Head Cauliflower, cut into florets
1 (14.5 oz) Can Diced Tomatoes with Basil and Garlic
8 Cups Chicken Broth
1 teaspoon Garlic Powder (or 2 cloves garlic, grated)
1/2 Cup Smooth Peanut Butter
Heat the olive oil in a large soup pot over medium-high heat. Once hot, add the chicken and cook until browned. Season with salt and pepper.
Add the onion, celery, carrots and bell pepper. Cook until softened, about 5 minutes.
Add the potatoes, cauliflower, diced tomatoes and broth. Bring to a bubble, then reduce to a simmer and cover. Season with salt and pepper to taste. Cook until the potatoes are softened, about 15 minutes.
Stir in the peanut butter and stir until combined.
Serves: about 8
I wasn’t exactly planning on making sloppy joes with beer, but I didn’t have enough tomato sauce so I have to make a substitute. These ended up being a really good creation!
1 Tablespoon Extra Virgin Olive Oil
1 ¼ lbs Ground Beef
1 Red Bell Pepper, chopped
1 Onion, chopped
Salt & Pepper
1 (8oz) Can Tomato Sauce
1 Cup Dark Beer (I used Black Butte Porter)
2 Tablespoons Worcestershire Sauce
1 Tablespoons Chilli Powder
Pickles, for topping
Shredded Cheddar Cheese, for topping
Heat the olive oil in a large skillet over medium high heat. Once hot, add the beef and cook until browned. Add the bell pepper and onion, cooking about 3-5 minutes to soften. Season with salt and pepper.
Add the tomato sauce, beer, worcestershire sauce and chilli powder. Bring to a bubble and let it boil for a few minutes to reduce into a thickened sauce. Lower to a simmer for about 5 minutes, or until you are ready to eat.
Lightly toast the buns under the broiler. Keep a close eye on them because this will only take a minute.
To serve, scoop some of the sloppy joe sauce onto the bottom bun. Top with pickles and cheese and the bun top.
This recipe comes from (one of my favorite cooks) Rachael Ray and it’s so delicious. It gets the great orange flavor from orange marmalade. This is great over brown or white rice. I normally use brown, but all I had was white. Enjoy!
3 Tablespoons Extra-Virgin Olive Oil
1 ½ lbs boneless, skinless chicken breasts, cut into bite sized pieces
Salt & Pepper
1 red bell pepper, chopped
1 onion, chopped
3 cloves garlic, finely grated
1 inch of ginger, peeled and finely grated
1 Tablespoon hot sauce (Franks Red Hot Sauce)
2 Tablespoons Soy Sauce
¼ cup hoisin sauce
¼ cup orange marmalade
½ cup chicken stock (or water)
½ cup regular or roasted cashews
4 green onions, sliced
Start the rice now if you are planning on serving it over rice (2 cups of uncooked rice).
Heat 2 Tablespoons of olive oil in a skillet over medium-high heat. Add the chicken, season with salt & pepper, and cook until browned, about 5-7 minutes. Reserve the chicken on a plate.
Add the remaining 1 Tablespoon of olive oil to the pan along with the bell pepper, onion, garlic and ginger. Stir-fry until tender, about 3-5 minutes.
Combine the hot sauce, soy sauce, hoisin, orange marmalade and stock together in a small bowl. Pour this mixture into the pan. Add the chicken back to the pan and stir to combine.
Add the cashews and cook for another minute.
Serve over rice with green onions on top.
The sweet bell peppers and paprika make a great combination that goes nicely with chicken. This is adapted from a recipe by Rachael Ray. The original recipe called for sour cream, but I only had yogurt in the fridge. It turned out great!
½ lb Egg Noodles
Salt & pepper
3 Tablespoons extra-virgin olive oil
1 ½ lbs chicken breasts (about 3 chicken breasts)
1 large onion, chopped
2 red bell peppers, sliced
2 cloves garlic, grated
2 Tablespoons ground paprika
½ teaspoon ground allspice
2 cups chicken stock
¾ cup plain yogurt
2 Tablespoons butter
1 teaspoon dried dill
Bring a large pot of water to a boil, salt the water and cook the pasta to al dente. Drain the pasta, return to the pot and stir in the butter and dried dill.
Heat the olive oil over medium-high heat. Add the chicken, season with salt & pepper and cooked until browned. Remove the chicken and reserve on a plate.
Add the remaining 1 tablespoon of olive oil and add the onion, bell pepper and garlic to the pan. Cook until softened, about 7 minutes. Season with salt & pepper. Return the chicken to the pan and stir in the paprika, allspice and stock. Bring to a bubble, reduce heat and simmer for about 10 minutes to completely cook the chicken.
Remove from heat and stir in the yogurt.
To serve, scoop some of the pasta onto a plate and top with some of the paprika chicken.
Stir-fry is a quick and easy meal that anyone can make. It’s hard to mess this one up.
2 Tbsp canola oil
1 Tbsp sesame seed oil
2 chicken breasts, cut into bite sized pieces
1 green bell pepper, cut into large chunks
1 tsp grated ginger root
2 garlic cloves, grated
1 Tbsp Sriracha sauce
1 Tbsp Emeril’s Asian Essence
freshly ground black pepper
3-4 Tbsp Soy Sauce
1 head cabbage, shredded
Heat the canola oil and sesame seed oil in a wok over high heat. Once the oil is hot, add the chicken. Stir-fry until cooked thoroughly. Add the bell pepper, ginger root, garlic, Sriracha sauce, Asian Essence and pepper. Cook for 2 minutes, stirring often. Add the cabbage and soy sauce. Stir-fry until the veggies are tender, about 5-10 minutes.
Adjust seasonings to taste. Serve with sesame seeds sprinkled on top.
This is a recipe, originally from Betty Crocker, that I had made long ago and really loved! It calls for red bell pepper, but I had a green bell pepper that I used instead. Also, it calls for chicken thighs, but I had chicken breasts. It is supposed to be ‘spicy peanut chicken’, but it wasn’t very spicy. Chloe thought it was spicy though. So if you want it spicy, add more cayenne pepper or some crushed red pepper flakes.
1/4 cup chicken broth
1 Tbsp cornstarch
1 Tbsp sugar
2 Tbsp soy sauce
1 Tbsp white vinegar
1/4 tsp cayenne pepper (more if you like it HOT!)
1 Tbsp canola oil
1 lb boneless, skinless chicken breasts, cut into bite sized pieces
1 clove garlic, grated
1 tsp fresh ginger root, grated
1 red or green bell pepper, chopped into bite sized pieces
1 (8oz) can sliced water chestnuts, drained
1/3 cup dry-roasted peanuts
1 green onions, sliced
In a small bowl, combine chicken broth, cornstarch, sugar, soy sauce, vinegar and cayenne pepper. Mix well and set aside.
Heat wok over high heat. Add chicken, garlic and ginger. Cook until chicken is thoroughly cooked while stirring frequently. Add bell pepper and water chestnuts and cook for 2-3 minutes. Stir in broth mixture and peanuts and cook for another couple minutes.
Serve over brown rice and sprinkle with green onions.