Chicken Mushroom Pasta

adapted from http://www.eatliverun.com/creamy-chicken-and-mushroom-pasta-skillet/

1 package fresh mushrooms
2 medium chicken thighs
1 large clove garlic
1 tbsp butter/margarine
3 tsp beef bullion (2 bullion cubes)
1 1/2 c milk
 2 heaping tbsp cornstarch
~ 8 oz cooked egg noodles

Thinly slice mushrooms, mince garlic, and chop chicken. Melt butter in a skillet over medium heat and add garlic. Cook until fragrant and add mushrooms. Cook until mushrooms get juicy, stirring constantly. Reduce heat slightly and add chicken and 1 tsp bullion. Cook until chicken is done and mushrooms are tender, stirring occasionally.
Whisk cornstarch into milk and add to skillet, along with the remaining bullion. Cook, stirring often, until mixture is bubbly and thickens. Toss with egg noodles (you probably won't use a full 8 oz) and serve immediately.

Strawberry Freezer Jam

Adapted from the recipe on the package of Ball freezer jars

2 lb strawberries
1 cup sugar
3 tbsp fruit pectin (most of a small box)

Rinse strawberries and drain. Let warm up to around room temp if they have been in the fridge. Hull strawberries and cut into halves or quarters (or smaller if they are very large). Crush strawberries using a food processor (or blender or potato masher...), leaving some larger fruit chunks as desired, until you have 2 1/2 c. Stir sugar and pectin together, then add strawberries. Stir for 3 minutes, then place in freezer jars. Let stand for 30 minutes to thicken.

My notes:
1 c quartered strawberries made about 3/4 cup puree
I used about 3/4 of my 2 lb package of strawberries
I made the jam in a 4 cup measuring cup, which makes for easy pouring into jars
Yield was 3- 8 oz jars plus about 2 oz extra
Total active time about 45 minutes

Chicken Chow Mein

Adapted from Sun Luck

1 large carrot
2-3 medium stalks celery
1/4 medium onion
1 can bamboo shoots
1 can water chestnuts
1 large clove garlic
2 chicken thighs
1 1/2 packages soba chow mein noodles

For the sauce:
1 1/2 tsp chicken bullion
1 1/2 tbsp soy sauce
1 1/2 tsp cornstarch

Prepare vegetables: shred carrot, thinly slice celery and onion, and I also like to slice the bamboo shoots and water chestnuts to be roughly the same size as the other veggies. Mince garlic and set aside. Chop chicken into small cubes and add to garlic.

Bring a pot of water to a boil and cook noodles according to package directions (around 3 minutes). Drain noodles and rinse in cold water. Heat about 1 tbsp oil in a wok over medium high heat. When oil is hot, add noodles and toss to distribute the oil. Cook 3-5 minutes, tossing occasionally, until noodles are heated through and sticky. Remove from pan and set aside.

Heat another 1 tbsp oil in the wok and add the veggies. Cover and cook until tender, stirring occasionally and adding water if necessary. When veggies are almost done, add the chicken and garlic. Stir fry until chicken is white on the outside and garlic is fragrant, then cover.

While veggies cook, make the sauce. Add bullion to 1 1/2 cups water and microwave about 1 minute or until bullion dissolves. Add soy sauce. In a separate small bowl, stir cornstarch into 1 1/2 tbsp water. When chicken is cooked through, stir in soy sauce mixture and bring to a boil. Season with salt and pepper to taste. Stir cornstarch mixture and stir into boiling liquid. Cook for a few minutes, stirring often, until sauce thickens (it will still be thin). Remove from heat and stir in noodles. Let sit 5-10 minutes before serving, tossing occasionally.

note: the noodles are soba noodles, not the crispy chow mein noodles you put on salads. They are in the Asian foods section and come in bricks like ramen noodles. I get mine at Walmart.

Chicken Tortilla Soup

Adapted from a make-a-mix recipe

2 medium chicken thighs
1 can Mexican style stewed tomatoes
1 can green chiles
~2/3 c black or pinto beans (or 1/3 dry beans, cooked)
1/3 c long grain rice
1/4 c chopped onion
1 tsp chicken bullion
1/2 tsp cumin
1/4 tsp lemon pepper
1/4 tsp salt
1/4 tsp sugar
1/4 tsp garlic powder


Place chicken in soup pot with 3 cups of water. Bring to a boil, then cover and simmer. When chicken is partially cooked, add tomatoes, chiles, onion, and beans. When chicken is cooked through, remove chicken from pot and stir in the spices and rice. Bring to a boil and then cover and simmer about 20 minutes. While rice is cooking, shred chicken. When rice is tender, stir in chicken and remove from heat. Serve with tortilla chips, shredded cheese, chopped olives, sour cream, etc.

Lemon Poppy Seed Muffins

Modified from Emeril's recipe

1.5 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 tablespoons poppy seeds
1 lemon (2 tsp lemon zest and 1/4 cup lemon juice)
1 egg
1/2 cup granulated sugar
3/4 cup buttermilk
1 tsp vanilla
4 tablespoons unsalted butter, melted

Whisk together flour, baking powder, baking soda, salt, and poppy seeds and set aside. Zest lemon, then juice lemon. Add bottled lemon juice if necessary to make 1/4 cup. Set both aside.

In a large bowl, mix together egg and sugar until light and fluffy. Mix in buttermilk, vanilla,  lemon juice, and lemon zest until well combined. Add butter and mix until combined, but don't overmix. Fold in dry ingredients until just moistened.

Divide batter into a 12-muffin tin lined with baking cups. Bake at 400°F for 16-18 minutes, or until toothpick comes out clean. Tops will look set but not browned. Cool for 10  minutes in tin, then transfer to a wire rack to cool completely.

Burrito Bake

Adapted from Rosarita.

4 burrito-size flour tortillas
1 can red enchilada sauce (or green, if you prefer, we like red)
1 can refried beans
shredded cheddar cheese
1/2 lb hamburger
chopped onion

Brown hamburger and onions together and set aside. Spray an 8x8 pan with cooking spray and spoon in enchilada sauce to cover the bottom of the pan. Generously spread one tortilla with a thick layer of refried beans and place in pan (beans side up). Top with 1/3 of the hamburger-onion mixture, about 1/4 of the remaining enchilada sauce, and a layer of cheese. Repeat twice more, making 3 layers and using all of the meat. Spread remaining tortilla with beans and place on top, beans side down. Cover top of tortilla with remaining sauce and cheese. Bake at 400°F for 15-20 minutes, until cheese is melted and casserole is bubbly. Let cool for 15 minutes, then slice and serve with sour cream, lettuce, guacamole, and other cool garnishes.