ORANGE CAULIFLOWER BOWLS

These were tasty and I'm cheap, so I'm always up for replacing meat haha.

ORANGE CAULIFLOWER BOWLS

INGREDIENTS:

• 1 cup basmati rice
• 3 cups vegetable oil
• 1 1/4 cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 large egg, beaten
• 1/2 cup lchicken broth
• 1 head cauliflower, cut into florets
• 2 green onions, thinly sliced
• 2 teaspoons toasted sesame seeds

FOR THE SAUCE

• 1/2 cup chicken stock
• 1/4 cup freshly squeezed orange juice
• 3 tablespoons sugar
• 3 tablespoons rice wine vinegar
• 2 tablespoons reduced sodium soy sauce
• 1-2 cloves garlic, minced
• 2 teaspoons orange zest
• 2 teaspoons Sriracha, or more, to taste
• 1/4 teaspoon ground ginger
• 1 tablespoon cornstarch

DIRECTIONS:

1. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
2. Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until temperature reaches 375 degrees F.
3. In a medium bowl, whisk together cornstarch, baking powder, salt, egg and broth.
4. Working in batches, dip cauliflower into cornstarch mixture, allowing excess to drip off.
5. Add cauliflower to the Dutch oven, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
6. In a large saucepan over medium low heat, combine chicken stock, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and cornstarch. Bring to a boil; reduce heat and simmer, stirring constantly, until slightly thickened, about 2-3 minutes. Stir in cauliflower.
7. Serve immediately with rice, garnished with green onions and sesame seeds, if desired.

White Fence Farm Kidney Bean Salad

I found this recipe awhile ago and have been tweaking it to get it closer to the way it's made at White Fence Farm, and I think I've got it! (Of course, it's been a long time since I had it, so feel free to make suggestions!) I mostly used less mayo and added the half & half to thin it out since that's how I remember the dressing. I'm sure you could also use cream if you have that instead of half & half, but it will be a bit thicker.

White Fence Farm Kidney Bean Salad
1 can red kidney beans
1/3 c. finely chopped onion (or just use some dried onion)
1/3 c. finely diced celery
2-3 tsp mayonnaise
1 T. oil
1 tsp. red wine vinegar
1 T. sweet pickle relish (not dill!)
pinch of sugar
salt & pepper to taste
Half & Half - as much as needed to thin dressing

Mix all the dressing ingredients together, adding as much half & half as you want to thin it out. Stir in the vegetables and beans. Refrigerate overnight.

Serves 2-4

Adapted from geniuskitchen.com

Grilled Hawaiian Chicken Teriyaki Bowls

This is what I requested for Mother's Day and it was a big hit!

Grilled Hawaiian Chicken Teriyaki Bowls

Ingredients

• 6 chicken tenders (or 3 chicken breasts)
• 2 zucchinis , sliced
• 2 bell peppers , any color, chopped
• 1/2 pineapple , peeled and cut into spears
• 1 red onion , sliced thin

For the Coconut Rice:

• 2 cup water
• 1 can unsweetened coconut milk 
• 2 teaspoon light brown sugar , packed
• 1 teaspoon salt
• 2 cup long grain white rice , or jasmine rice

For the Teriyaki Sauce:

• ½ cup low-sodium soy sauce
• 2 Tablespoon rice vinegar
• 1 Tablespoon sesame oil
• 1/4 cup + 1 Tablespoon light brown sugar
• 1 Tablespoon honey
• ¾ teaspoon ground ginger
• 1 clove garlic , minced
• 2 teaspoon cornstarch+ 2 tsp water , mixed together to make a cornstarch slurry
• 1/4 teaspoon crushed red pepper flakes

Instructions

For the Coconut Rice:

1. Add the water, coconut milk, sugar, and salt to a large saucepan.
2. Bring to a boil, then stir in rice. Return to a boil. 
3. Reduce heat to low, cover and cook for 20 minutes. 
4. Remove from heat and let stand, covered, 10 minutes, before fluffing with a fork.

Or, you can add all rice ingredients to your instant pot and cook on the rice setting.  Perfect!

For the Teriyaki Sauce:

1. Make the teriyaki sauce by adding all of the sauce ingredients to a small saucepan over medium heat. 
2. Bring to a boil, stirring constantly, and boil for about 1 minute. The sauce should be thick enough to coat the back of the spoon.
3. Pour 1/4 cup of the teriyaki sauce over the raw chicken and set aside to marinate for at least 15 minutes (or longer if using chicken breasts).

Using a grill or grill pan:

1. Prepare your grill and heat it to medium.
2. If you have a vegetable grill basket to grill the vegetables in, then chop them and grill them in the basket. If not, cut the vegetables into large pieces that will not fall through the grill grates.
3. Drizzle some olive oil over the vegetables and over the pineapple spears. Grill the vegetables for just a few minutes on each side and then remove to a plate. 
4. Grill the pineapple next by placing the pineapple spears directly on the grill. Grill for about 2 minutes on each side, and remove to a plate. 
5. Lastly, place the chicken on the grill. Cook for about a few minutes on each side, or until cooked through. Remove to a plate to rest before slicing.

To serve:

1. Add coconut rice to each serving bowl. Top with grilled veggies, pineapple and chicken.  Drizzle a little of the remaining teriyaki sauce on top.

Recipe altered slightly from https://tastesbetterfromscratch.com/grilled-hawaiian-chicken-teriyaki-bowls/

Spring Risotto with Asparagus & Peas

Spring Risotto with Asparagus & Peas

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Total Time: 45 Minutes

INGREDIENTS

·       6 cups chicken broth

·       4 tablespoons unsalted butter, divided

·       1 bunch asparagus, preferably thin, trimmed and cut into 1-in pieces

·       1/4 teaspoon salt

·       Freshly ground black pepper

·       1 cup frozen peas

·       1 medium yellow onion, finely chopped

·       2 cloves garlic, minced

·       1-1/2 cups Arborio rice (don’t sub with other rice)

·       1/2 cup dry white wine

·       1/2 cup grated Parmigiano-Reggiano, plus more for serving

INSTRUCTIONS

1.       In a medium pot, bring the broth to a simmer.

2.       Meanwhile, in a large pot or Dutch oven, melt 1 tablespoon of the butter over medium-low heat. Add the asparagus, salt, and a few grind of pepper. Cook, stirring frequently, until the asparagus is tender-crisp, 2 to 4 minutes, depending on the thickness of the asparagus. Add the peas and continue cooking until the peas are defrosted, about 1 minute. Transfer the vegetables to a plate and set aside.

3.       In the same pot over medium-low heat, melt 2 tablespoons of the butter. Add the onions and cook, stirring frequently, until translucent, 2 to 3 minutes. Add the garlic and cook for 1 minute more. Do not brown. Add the rice and cook, stirring constantly, until glossy and translucent around the edges, about 2 minutes. Add the wine and cook until completely absorbed, about 1 minute. Ladle about 1 cup of the simmering broth into the rice and cook, stirring occasionally, until absorbed. Continue adding the broth, 1 cup at a time and stirring frequently until it is absorbed, until the rice is al dente and creamy, about 25 minutes. (Be careful not to get distracted while the rice is cooking; while it doesn’t require a lot of skill, it does require you to keep a close eye on it to prevent sticking.)

4.       Stir in the reserved vegetables, Parmigiano-Reggiano, and remaining tablespoon of butter into the risotto. Taste and adjust seasoning with salt and pepper, if necessary. If the risotto is too thick, thin it with a bit of milk. Spoon the risotto into bowls and serve. Pass the Parmigiano-Reggiano at the table.

We made this for Easter dinner and thought it was delish!

Roasted Asparagus with Lemon & Goat Cheese

2 pounds asparagus, trimmed

1 Tbsp olive oil

1/2 C. chicken broth

3 oz. soft goat cheese, crumbled

1 Tbsp fresh lemon juice

1 tsp. grated lemon zest

Preheat the oven to 425°.  Spray a roasting pan with non-stick cooking spray.  Toss the asparagus with the olive oil in the pan.  Season with salt and pepper as desired and add the broth.

Roast the asparagus for 20 minutes or until tender, stirring once during cooking.  Top with the cheese, lemon juice and lemon zest and serve.

Recipe altered slightly from campbells.com

Italian White Bean & Orzo Soup

This called for 2 tsp of crushed red pepper flakes... I did 1.5 and my kids still wouldn't eat it.  So I cut it down to 3/4, but I liked it with a bit of spice.

Italian White Bean & Orzo Soup

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

Ingredients

·         1 cup uncooked orzo pasta

·         1/2 yellow or white onion, diced

·         2 tablespoons butter

·         1 tablespoon minced garlic

·         6 cups chicken broth 

·         3 cups water

·         1 1/2 tablespoons Italian seasoning

·         1 15-ounce can diced tomatoes, drained

·         1 can cannellini beans, drained and rinsed

·         1 can great northern beans, drained and rinsed

·         salt and pepper to taste

·         3/4 teaspoon crushed red pepper flakes 

Instructions

1.    In a large stock pot melt butter over medium heat. Add onion, orzo, and garlic and saute for 2-3 minutes until garlic is fragrant and onions are tender.

2.    Add chicken broth, diced tomatoes, beans, and Italian seasoning and bring to a boil. Reduce heat to medium-low, cover, and cook 20-25 minutes until orzo pasta is fully cooked and tender.

3.    If the soup is too thick, add up to 3 cups of water to get a good broth. Taste, add salt and pepper to taste and crushed red pepper flakes. Serve warm and garnish with freshly chopped basil or parsley if desired.

https://www.lecremedelacrumb.com/italian-white-bean-orzo-soup/

Cheesy Southwest Soup

I don't normally do velveeta... and when I do I have to hide it from Jeremy;), but this was quite tasty (and so easy!).

Cheesy Southwest Soup

15 minPrep Time

15 minCook Time

30 minTotal Time

Ingredients

• 2 teaspoons minced garlic
• 1/4 cup onion, minced
• 1/2 pound boneless, skinless chicken breasts (I actually skipped these this time)
• 2 Tablespoons olive oil
• 1 Tablespoon fajita seasoning
• 1 (11 ounce) can mexicorn (drained)
• 1 (15 ounce) can black beans (rinsed and drained)
• 1 (10 ounce) can diced tomatoes and green chilies
• 3 cups chicken broth
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• salt, to taste
• pepper, to taste
• 8 ounces velveeta cheese (cubed)
• cilantro, for topping
• sour cream, for topping
• avocado, for topping
• tortilla strips, for topping

Instructions

1. In a stock pot over medium heat, cook garlic, onion, and chicken breasts in olive oil until browned. Sprinkle with Fajita seasoning, and stir until combined.
2. Add mexicorn, black beans, tomatoes, chicken broth, cumin, chili powder, and salt and pepper. Bring to a boil. Reduce heat and simmer for 10 minutes.
3. Remove from heat and stir in velveeta cheese until it is completely melted.
4. Pour into bowls and serve. Top with cilantro, sour cream, avocado and tortilla strips.

https://www.sixsistersstuff.com/recipe/cheesy-southwest-soup/