Thursday, March 20, 2014

Hibachi Chicken and Veggies

Have you ever been to Benihana?  I love everything about the restaurant; especially the onion volcano.  I always wondered how such a simple meal could taste so good.  I saw this recipe on Supper for a steal  and knew I had to try it.  It is so good, easy, and flavorful!  Perfect combination!  This is also a great way to use up all your summer squash so save this recipe for when zucchini and squash are coming out your ears in a few months!
Feel free to substitute any vegetables out or in.  You can also take the chicken out completely (if you do, add a little lemon juice to the veggies.)  
Ugh...I just realized the picture I took didn't actually take so you are getting a picture from supper for a steal instead.  Photography just isn't in my blood....

For the chicken
  • 2-3 chicken breasts, cubed
  • 1 tbsp vegetable oil
  • ½ tsp sesame oil
  • 1 tbsp butter, melted
  • 3 tbsp soy sauce
  • 2 tbsp lemon juice
  • salt & pepper to taste

For the veggies
  • 1 tbsp vegetable oil
  • ½ tsp sesame oil
  • 1/2 large white onion, halved then sliced
  • 3-4 zucchini, cut into sticks
  • 8 oz sliced mushrooms
  • 1 tbsp butter, melted
  • 2 tbsp soy sauce
  • salt & pepper to taste
Directions - you will use a large electric skillet or a big pot
  1. Heat up skillet to medium heat.  Add vegetable and sesame oil to skillet.  In a small bowl combine soy sauce, butter, lemon juice, salt, and pepper. Toss chicken in the skillet and drizzle sauce over.  Sauté 6-8 minutes until chicken is no longer pink.
  2. Combine the butter, soy sauce, and salt and pepper in bowl. Add both oils for veggies, all the veggies, and sauce in with the chicken.  Cook until vegetables are tender. *Note:  If you don't cook the vegetables all the way they don't soak up the sauce as well.  You don't want soggy zucchini but let them cook a little bit for the best flavor!
  3. Serve over rice and enjoy a relatively guilt free meal!

Friday, March 14, 2014

Gouda Mac and Cheese - Fancy Style

My husband and I discovered Pizzeria 712 recently.  They have a Gouda mac and cheese that is to die for.  They also use fresh, local ingredients including produce from the farm I work for La Nay Ferme.  (Shameless plug for La Nay Ferme....if you aren't a CSA member yet, you should join today!)  Anyway, I have been craving their mac and cheese everyday so I decided to recreate it Laci-style.  I hope you enjoy my version on Gouda mac and cheese!

(Both these pictures are image this gooey, golden, and baked to perfection...mmm)

Fancy Gouda Mac and Cheese

1 box any shape pasta you like
2 T. butter
2 T. flour
1 1/2 C. milk
8 oz Gouda cheese
8 oz mushrooms
1/4 C. to 1/2 C. bacon, crumbled
1 bunch asparagus, cut into 1 inch pieces
3 chicken breasts, cooked and cubed
Bread crumbs - panko
1 T. olive oil

Cook pasta, drain and set aside.  Cook mushrooms, and bacon in skillet.  Add asparagus for last 2-3 minutes, drain, and set aside.  Combine flour and butter in saucepan and stir for 1 minute.  Add milk and let it come to a boil.  Add cheese and season with salt and pepper to taste.  Add vegetables, chicken, and cheese to noodles and stir to combine.  Pour into 9x13 pan.  Combine oil and bread crumbs in bowl and top pasta.  Bake at 350 for 15-25 minutes or until golden and bubbly.  Enjoy!!

The Best Chocolate Chip Cookies in the Universe

Chocolate chip cookies are one of my favorite foods.  Kind of ironic for a girl who shouldn't eat sugar.  Every holiday I am allowed to "cheat" and eat sugar so I make a batch of cookies for every holiday.  (No, I do not make up holidays when I am craving my cookies.  :))  This recipe is my go to recipe and I have yet to find one that taste better.  Any type of chocolate goes well inside.  Last time I added a Symphony candy bar with some milk chocolate chips....dangerously good.  Please note I finally took my own pictures of the food and you can see why I don't like to...I'm not good at it.  Oh well, try these and you will never use another recipe again.

Oversized Bakery Chocolate Chip Cookies (from Worldwide ward cookbook Secret Recipes)

2 C flour
1/2 tsp. baking soda
1/2 tsp. salt
3/4 C butter, slightly melted or softened
1 C brown sugar
1/2 C sugar
1 Tbsp. vanilla extra
1 egg
1 egg yolk
2 C. chocolate chips (any kind or any candy!)

Preheat oven to 325 degrees.  Mix flour, baking soda, and salt together; set aside.  Mix softened butter, brown sugar, and sugar until well blended.  Add vanilla, egg, and egg yolk and mix until light and fluffy.  Add flour mixture and stir until just blended.  Stir in chocolate chips.  Drop cookie dough 1/4 C. at a time (or use big cookie scoop) onto cookie sheet.  Cookies should be about 3 inches apart.  Bake for 12-15 minutes or until edges are lightly browned.  Makes about 32 cookies.  Do not overcook!!  I usually pull them out before they look all the way done.