Ginger Soy Beef Bowls

with Jasmine Rice, Sriracha Mayo, Cilantro & Crispy Fried Onions

Ingredients (2 servings)

• ½ cup jasmine rice
• 10 ounces ground beef
• 2 tablespoons mayonnaise
• 1 teaspoon Sriracha (or to taste)
• 4 ounces shredded carrots
• 4 tablespoons Kikkoman® Sweet Soy Glaze
• 4 tablespoons umami ginger sauce
• ½ ounce cilantro
• 1 package crispy fried onions
• 1 tablespoon butter
• Cooking oil
• Salt
• Black pepper

Instructions

- Cook the rice with 1¼ cups water and a pinch of salt until tender (about 15–18 minutes). Keep covered.
- While the rice cooks, roughly chop the cilantro. In a small bowl, mix the mayonnaise with Sriracha to taste.
- Heat a drizzle of oil in a large pan over medium-high heat. Add the ground beef and a large pinch of salt. Cook until browned, breaking into pieces.
- Stir in the shredded carrots, Sweet Soy Glaze, and umami ginger sauce. Cook until the carrots soften and the sauce thickens, about 2–4 minutes.
- Fluff the rice with a fork and stir in 1 tablespoon butter. Season with salt and pepper.
- Divide rice between bowls. Top with the beef mixture, drizzle with Sriracha mayo, and finish with crispy fried onions and cilantro.

Szechuan Chicken Ramen Stir-Fry

Ingredients

sauce 

- 2 teaspoons honey

- miso sauce concentrate 

- 2 tablespoons soy sauce 

- 5 table spoons red wine vinegar 

- 2 tablespoons Szechuan paste

main

- 4 1/2 oz ramen noodles 

- 10 oz chicken 

finish and serve 

- 1 tablespoon sesame seeds 

- 4 oz red cabbage and shredded carrot mix

- 4 oz Bok Choy and napa cabbage

2 taaspoons sriracha

Directions 

- wash and dry produce 

- in a small bowl combine honey, miso sauce concentrate, soy sauce, Szechuan paste, half of the red wine vinegar, 2 cups water, and 1/4 teaspoon sugar. (for 4 serving add all the vinegar, 3 3/4 cups water, and 1/2 teaspoon sugar.)

-break noodles in half 

- prep chicken into small pieces 

- cook noodles 

- heat a drizzle of oil in a large pan over medium- high heat. add chicken in a single layer and cook, undisturbed, until just starting to brown. 1-2 minutes.

- stir in noodles and sauce mixture.

- increase heat to high. cook, stirring constantly, until chicken is cooked through,  noodles are tender and sauce has thickened. 6-8 minuets.

- remove pan from heat: add red garbage and carrot mix and bok choy and Napa cabbage to pan with chicken and noodles. stir until veggies are slightly wilted and coated in sauce.

- taste and season with salt and pepper 

- top with sesame seeds and sriracha.  

Reindeer Chow

Ingredients

14 oz. Chex Cereal
7 oz. Sweetened, Shredded Coconut
5 oz. Slivered Almonds
1 1/2 cups Sugar
3/4 cup Butter

1 1/4 Cups Corn Syrup

Directions

1. Mix together entire box of Chex cereal, coconut, and almonds. 
2. In a medium saucepan, over med/high heat, mix together sugar, butter, light corn syrup. 
3. Bring syrup mixture to a full boil, then turn down heat and cook for 3 minutes. STIR CONSTANTLY
4. Pour syrup over the cereal mixture and stir to coat.
5. Spread cereal evenly on wax paper and cool.
6. Once cooled, break into smaller pieces and store in an air-tight container.

Fresh Salsa

This is soooooooooo close to my favorite restaurants' salsa, that I *almost* don't need to go there. -almost- Also, I could live, eat, drink this stuff!

Ingredients

-1 lb roma or vine ripened tomatoes, seeded and roughly chopped
-1/2 red onion chopped
-4 jalapenos, seeded and chopped
-1-2 limes, juiced
-1 1/2 tsp kosher salt
-1/2 tsp ground cumin
-1/4 tsp garlic powder
-bundle of cilantro (if desired)


Instructions

Add ingredients to blender and mix until a chunky puree has formed. Serve right away or store in airtight container and refrigerate for up to 5 days.

Honey Garlic Chicken

Stumbled across making this one day when we were tired of "the usual" and had limited ingredients to make dinner. Typical though, amIright? Anyway, I found a few ideas online, but this is the hybrid version that I have been making recently. Enjoy! 

Ingredients:

-Oil for pan searing (I use Avocado Oil these days, it has a high temperature tolerance, so my oil doesn't burn.)

-1 1/2 lbs boneless, skinless chicken breast, cut into 1" cubes

-Salt/ Pepper

-1 lb russet potatoes, scrubbed and cut in 1" cubes (about 4 medium potatoes)

-Carrots, peeled and sliced thick

Glaze

-1/4 cup honey

-1/4 cup low sodium soy sauce

-3 cloves garlic, minced

-Pinch of red pepper flakes

Optional for serving

-Rice

-Chow mein noodles

-Coconut

-Slivered almonds

-Cashews

-Sliced green onions

Instructions

1) Heat oil in a large skillet over med-high heat

2) Whisk together ingredients for glaze until well combined, then set aside

3) Add chicken and lightly season (easy on the salt, because we're using soy sauce in the recipe), cook until chicken is browned then remove and set aside.

4)  Add potatoes and carrots to same skillet and saute several minutes until mostly soft

5) Add chicken back in to skillet, mixing in glaze. Reduce heat and let simmer for several minutes until potatoes and carrots are soft and ready to eat.

6) Serve over rice. Top with desired toppings. 

Audrey's Caramels

Caramel

1 C. butter
2 1/4 C. Brown Sugar
1 C. Light corn syrup
1 (14 oz) can sweetened condensed milk
1 tsp Vanilla


1)  Grease 8x8 pan

2)  In a heavy 4 quart saucepan, melt butter over medium heat; add brown sugar, corn syrup and milk. Stirring constantly heat to 242-248 F

3)  Remove from heat and stir in vanilla, pour in greased pan.

4)  When caramel has cooled and set, cut in to squares & chill in refrigerator until firm.

Wrap in individual wax paper pieces, or continue on to dip in melted chocolate.


Chocolate
1 lb. Milk Chocolate
1 TBSP. Butter

Cheesy Potato Casserole

Ingredients—

•  10 Med. Potatoes
• 1/2 C. Butter
• 1 can Cream of Mushroom Soup
• 1 pint Sour Cream
• 1 C. Grated Cheese
• 1/3 C. Chopped Onion

Topping—

• 1 C. crushed cornflakes
• 2 TBSP Butter, melted

Directions—

Boil potatoes, unpeeled about 10 minutes

Cool potatoes, peel & grate

Heat in saucepan: butter, soup, sour cream

Then add cheese & onion — stir

Remove from heat and mix with grated potatoes

Spread in 9x13 casserole dish

Melt butter, mix with corn flakes

Top potatoes with cornflake topping

Bake 45 minutes @ 350 degrees