Tag: onion

French Onion Chicken Noodle Casserole

Advertisements

Casseroles are a great option for larger families and for an easy meal. This recipe was made using packaged ingredients, so there isn’t anything you need to prepare beforehand, unless you would want to make something homemade, such as the chicken or the chicken soup. If you didn’t want to make this on the stove, you could mix the sauce ingredients together, and mix them with the noodles then bake all, covered for about 45 min. I just prefer to make things on the stove top. This recipe is very similar to my tuna noodle recipe as far as ingredients and steps. This recipe was very delicious the way I made it, but the only alteration I made was the addition of a veggie into the dish. If you were to add spinach, broccoli, or green beans, the dish would be a bit more balanced and have less of a heavy milk flavoring, and have a bit more light and healthy flavoring. This recipe makes 6 large adult sized servings.

French Onion Chicken Noodle Casserole Recipe CardDownload

What You Will Need

  • Dutch Oven
  • Medium Sauce pan
  • Colander
  • Casserole Dish (if desired)
  • 12-16 oz Egg Noodles
  • 1 Can Cream of Chicken
  • 1/2 Pound of Cooked, Shredded Chicken (2 cans)
  • 1 1/2 Cup Milk
  • 1 Packet of French Onion Soup Mix
  • 1 1/2 Cup Sour Cream
  • Green Veggie of Choice (optional)

Directions

1. In a medium sauce pan, add 8 cups of water and bring to a boil. Once boiling, add your egg noodles and cook according to package. In a Dutch oven, add shredded chicken, cream of chicken, milk, french onion soup mix, and a green veggie. Heat over medium low stirring to make sure milk doesn’t burn or stick.

2. Once noodles are cooked, strain and add to the dutch oven. Cook together for a few minutes until everything is hot. Finally, add your sour cream. Stir and cook until sauce begins to bubble. Remove from heat and serve, or transfer to a casserole dish and bake at 350 F for 20-30 minutes.

Advertisements
0

Pork Dumplings

Advertisements

These dumplings are far from beautiful. Like pies and my prior attempts at pierogies, I am still bad a sealing foods. Don’t let these dumpling’s appearance fool you though, because these dumplings were very tasty! This recipe takes a while to make, so give yourself an hour of just prep time if you plan on making your own wrappers. You could also just by store wrappers and that will help a ton. Learn from my mistakes by taking the advice next. First, make sure your dough isn’t too sticky for your wrappers. If the dough tries to stick to your hand, add more flour. Finally, these will stick to the pan once all the liquid is out, so use a stiff spatula and scrape the bottom of the pan to get that nice crisp bottom. You could also steam them, but I don’t have a decent steamer basket, so this faux steaming will work for me. These dumplings are savory and have so much flavor. The soy dipping also helps even out the flavor and is necessary for this recipe. This recipe makes 20 dumplings or 3 adult servings.

Pork Dumplings Recipe CardDownload

What You Will Need

Wrappers

  • 1 1/2 Cups Flour
  • 1/2 Cup Warm Water
  • Rolling pin
  • Cling wrap

Filling

  • 1/2 lb Pork, ground
  • 1/2 Medium Onion, finely diced
  • 2 Garlic cloves, minced
  • Ginger paste
  • Sesame Oil
  • Mixing Bowl
  • Frying pan and Lid
  • Stiff Spatula
  • Soy sauce, for serving

Directions

Making Wrappers

1. Mix together in a bowl flour and water until the dough comes together. Knead until dough is smooth and elastic. Dough should not be sticky. Once dough is formed, wrap in cling wrap for 30 minutes to rest.

2. Once rested, turn out onto floured work surface. Divide into 20 balls and cover with cling wrap when not working with them. Roll out each ball into a 3 inch circle. Set aside on floured surface.

Making Pork Dumplings

  1. Mix together in a mixing bowl, pork, garlic, onion, ginger, and sesame oil.

2. In the center of your wrappers, add 1 Tbsp pork mixture. Fold in half and seal edges. Begin heating your frying pan over medium heat.

3. Once hot, add enough dumplings to fit in pan without touching. Add 1/3 cup water, and cover for 5 minutes and cook undisturbed. Remove the lid and cook until all the water disappears and the bottom of the pan begins to turn a dark brown. Remove from heat. Using spatula, free your dumplings from the pan, plate and serve.

1

Potatoes, Eggs, Peppers and Onion, Breakfast Casserole

Advertisements

This was my first attempt making a breakfast casserole. I really liked the flavor of the added peppers and onions, and it tasted great with some ketchup. I used mozzarella for this casserole, and it was somewhat boring. I would recommend a Jack cheese or a Sharp Cheddar cheese. This casserole could use some stronger flavor, so a semi-soft cheese that melts well with a strong flavor would be best. Because this casserole had a weak cheese, the casserole really need help with some ketchup. If you did want to use a lighter cheese, I would recommend adding some cooked breakfast sausage or diced ham. However adding the extra protein isn’t necessary if you don’t want. For this casserole, I used a 7×11 casserole dish, and I was able to get 8 adult sized servings. You could add a bit more of everything to use a 9×13, which would 10 servings if desired. The leftovers can be stored in the fridge, plated, and reheated for 1 minutes in the microwave.

Potatoes, Eggs, Peppers and Onion, Breakfast Casserole Recipe CardDownload

What You Will Need

  • 1/3 Bag of Frozen Peppers and Onions (or 1 fresh pepper and 1/2 onion sliced)
  • 4 Potatoes, Cleaned and Shredded
  • 5 Eggs, Beaten
  • 1/4 Cup Sour Cream
  • Mixing Bowl and Fork
  • 7 x 11 Casserole Dish
  • 2 Tbsp Butter
  • 1 1/2 Cup Shredded Cheese of your choice
  • Aluminum Foil

Directions

  1. Heat Oven to 350 F. Shred your potatoes and cover the bottom of your casserole dish. Thaw your peppers and onions in a microwave save bowl with the butter. Or, heat your butter in a frying pan over medium-low heat; Once melted, add your sliced veggies and cook until tender. Add your veggies to your potatoes, and mix. Then evenly spread mixture over the bottom of dish.

2. Crack your eggs into your mixing bowl, add your sour cream, and mix until the sour cream incorporates. Pour mixture evenly over shredded potatoes and veggies. Evenly cover with your shredded cheese.

3. Cover with Aluminum foil and bake for 30 minutes. Remove foil then bake for another 10 minutes or until the center is fully cooked at 160 F. Let cook 15 minutes before serving. Serve with ketchup or salsa.

Advertisements
0

New England Clam Chowder

Advertisements

With cold weather just around the corner, nothing will warm you up quite like a bowl of soup. Clam chowder is one of my favorite soups. I like both varieties, but I decided to make the New England style for the cold and rainy day it was. This recipe is very easy, but it’s best to prepare your ingredients first, so you aren’t running around as much once you begin. If you would like a whiter soup, be careful not to cook your onion too high and be careful not to burn your butter or your flour shortly after. Once you add your remaining ingredients, be sure to stir very often, and if possible almost constantly. The soup will quickly form a skin on top if left alone, and a skin on the bottom will begin to forms if left even longer. Serve this soup with crackers, toast, or a half sandwich for a very filling meal. This recipe makes 4 servings of soup.

New England Clam Chowder Recipe CardDownload

What You Will Need

  • 1-2 Cans of Minced Clams (6.5-10 Oz)
  • 4 Medium Potatoes Peeled and Cubed, about 2-3 Cups
  • 2 Tbsp Butter
  • 1 Medium Onion Diced, about 1 Cup
  • 2 Cups Chicken Stock
  • 3 Tbsp Flour
  • 1 Can Evaporated Milk, 12 oz
  • Dutch Oven/Small Stock Pot
  • Wooden Spoon and Ladle
  • Salt and pepper to taste

Directions

  1. Prepare your ingredients. Place your pot over medium heat. Add your butter and onion until the onion is tender. Add your flour then cook stirring constantly for 2 minutes, until flour has become a paste with the butter.

2. Add your potatoes, chicken stock, evaporated milk, and the liquid from your clams. Heat to a simmer, then cook over low for 20 minutes stirring every 2-3 minute. Be sure to scrape to bottom to prevent burning.

3. Finally, add your minced clams. Cook for another 2 minutes. Remove from heat, and let cool 5 minutes before serving.

2

Chicken Lo Mein with Cabbage

Advertisements

I have done many posts about lo mein, but I have yet to post about the standard, chicken lo mein. This chicken lo mein is full of savory flavors, tender chicken, sauteed but crunchy onions, and cooked cabbage which adds a whole new texture. Lo mein is a classic oriental dish that is easy enough to make at home. This recipe makes 4 adult sized servings.

Chicken Lo Mein with Cabbage Recipe CardDownload

What You Will Need

  • Wok/Large Dutch Oven
  • 2 Tbsp Oil
  • 1 Medium Onion, sliced
  • 2 Cups Rough Cubed Green Cabbage
  • 2 Frozen Chicken Tenders, Cut into Strips
  • 8 Oz Vermicelli/spaghetti
  • 2 Tbsp Oyster Sauce
  • 3 tsp Sesame Oil, Divided
  • 5 Tbsp Tbsp Soy Sauce, Divided
  • 1 Tbsp Minced Garlic
  • 2 tsp Dried Ground Ginger
  • (Optional) 2 tsp Red Pepper Flakes

Directions

  1. Add your oil to your pan and heat over medium heat until hot. Add your Cabbage to the oil, add 1 tsp sesame oil and 2 Tbsp soy sauce, and cook for 5 minutes. Also begin boiling your spaghetti, cook until al dente, then strain.

2. Add your sliced Chicken and cook on each side until both sides are cooked (it will finished cooking with everything else). Add onion and cook until beginning to soften.

3. Add remaining sesame oil, soy sauce, garlic, ginger, red pepper flakes, then stir together to coat. Add your noodles and stir until everything is coated, then remove from heat. Let cool for 5 minutes before eating.

Advertisements

0

Website Powered by WordPress.com.

Up ↑

Design a site like this with WordPress.com
Get started