Category Archives: Cooking At Home

Oven Roasted Brocolli

Have you ever had a big stalk of Broccoli and thought to yourself, meh, not so much.  My husband really likes Broccoli, me, I could take it or leave it.  I was trying to think up another way to prepare this veggie so that I would enjoy them too.

Now, I oven roast Potatoes, so why not Broccoli too?  Let’s try this …

This may sound very elementary, but I’d never thought to do this before, really!

I lined a half sheet pan with Tin Foil, broke that huge bunch of Broccoli down into manageable pieces, tossed it all with good Olive Oil and Miners Mix Steak & Veggie Seasoning & Rub and a bit of Black Pepper.  I had already pre-heated the oven to 400°, so in it went for about 20 minutes, give or take … check for doneness by piercing the stalk with a sharp knife.

Can you see those nice bits of brown goodness, that equals flavor?!

YUM!

Embrace your vegetables, try cooking them in a different way, maybe, just maybe you’ll enjoy them more.

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Chicken and Snow Pea Stir-Fry

I’ve been thinking a lot about Cheap & Friendly Family Meals lately.  So many households need quick and inexpensive meal ideas; may I humbly suggest this one?

Auntie Doni’s Chicken and Snow Pea Stir-Fry

serves 4

3 B/S Chicken Thighs, diced

1 Tbsp. Vegetable Oil

8 oz. package Fresh Snow Peas

2 Garlic Cloves, thinly sliced

3 Green Onion, chopped and divided

1/2 Tbsp. fresh Ginger, grated fine

1/4 tsp. White Pepper

1/4 C. Low Sodium Soy Sauce (you know we like Aloha Shoyu best!)

1/4 C. Chicken Broth

1/2 Tbsp. Corn Starch

1/2 tsp. Sesame Oil

 

In a large fry pan over medium-high, heat the Oil just til you see wisps of smoke. Sauté the Chicken until it get a little brown.  Now goes in the Snow Peas, Garlic, Ginger, half of the Green Onions and White Pepper, toss them with the Chicken and add maybe 2 tablespoons of water and cover.  Steam the veg to crisp-tender, this should take like 1-2 minutes, tops.

Combine the Shoyu, Broth and Corn Starch in a small bowl or measuring cup; pour over the Chicken and Veg and stir to combine.  The sauce will thicken and coat everything nicely.

Remove the pan from the heat and drizzle the Sesame Oil and sprinkle the remaining Green Onions over your finished dish.

Serve with Steamed Rice, Noodles or just by itself.

Here’s the break down of this dish:

Chicken $2.00 + Snow Peas $2.98 + everything else $1.50 = $6.48/4 servings = $1.64

WOW!!   😮

As always, a recipe is simply some else’s idea, you take it and make it your own.  Change out the protein and/or the veg, like Shrimp and Asparagus or Beef and Broccoli, the sky’s the limit.

 

**Cook’s note: if you like a saucier dish, double the Soy Sauce, Broth and Corn Starch.

Kielbasa and Cabbage

I was poking around again at Walmart and found this

We’ve eaten at Dickey’s BBQ Pit before and I thought that their Smoked Sausage wasn’t bad, hmmm

What if I made a Kielbasa and Cabbage dish with this?

YUM!

That was delicious !!  Oh, maybe I should write this down  😀

 

Auntie Doni’s Kielbasa and Cabbage

4 servings

1 Kielbasa (Dickey’s BBQ Smoked Sausage), sliced

2 C. Onion, chopped

2-3 C. Cabbage, chopped

2 Garlic Cloves, minced

2 Tbsp. Olive Oil

1 tsp. Smoked Paprika

S & P to taste

 

In a Dutch Oven, heat 1 tablespoon of Olive oil over medium-high; sauté the Sausage until just crisp, remove to a plate and set aside

Add the remaining Oil and sauté the Onions until just starting to brown

Next add the Cabbage, Sausage, along with the Garlic and Paprika, give it all a good stir; turn the heat down to medium-low and cook until the Cabbage is crisp-tender.

Season to taste and serve

I like to serve this dish over wide Egg Noodles and maybe a nice piece of bread.

This is also a cheap & friendly family meal!  Here’s how I figure it:

Dickey’s Smoked Polish Sausage $2.98

Cabbage, Onion, Garlic, Spices $2.17

Wide Egg Noodles $0.50

Total $5.65 divided by 4 = $1.41 per serving, WOW!!   😮 

And as always, remember that a recipe is simply someone else’s idea, you take it and make it your own

ENJOY!

 

 

 

One-Pan Herb de Provence Chicken & Veg Supper

I keep hearing about Herb de Provence Roasted Chicken and wanted to try this for myself, but on a smaller scale, and with vegetables.

DONE!

Geez, I really should write this down, that was really tasty AND I got a big thumbs up from DH.

 

Auntie Doni’s One-Pan Herb de Provence Chicken & Veg Supper

Serves 2+

3 B/S Chicken Thighs

1 C. New Potatoes, halved

1 C. Baby Carrots

1/2 C. Onions, chopped

2 Tbsp. White Wine

1 Tbsp. Olive Oil

2 tsp. Herb de Provence

1/2 tsp. Garlic Powder

1/2 tsp. Salt

1/4 tsp. Black Pepper

Preheat the oven to 350⁰

Line a sheet pan with Tin Foil

In a small bowl, mix all of the dry ingredients

In a large bowl add the Chicken & Veg, pour the Wine and Oil over everything, coat everything well

Sprinkle in the Spice mixture and evenly distribute over the Chicken and Veggies

Spread into the prepared sheet pan in a single layer

Roast for about 45 minutes, turning everything half way through

Cooking until the Chicken registers 165⁰; the Vegetables should be done at this point too

MMM!

Remember that a recipe is just someone else’s idea, take it and make it your own

ENJOY!

Chicken Cacciatore, Another Sunday Supper

I’m pretty sure that I’ve made mention previously that I really like to make some sort of Italian-Inspired meal on Sundays, hence, Sunday Suppers. 

One of the dishes that I enjoy is Chicken Cacciatore, MMM!  It’s a pretty simple main course and can be multiplied, made ahead, and any leftovers freeze beautifully.  My version is a bit different than what you’ll find in other kitchens.

 

Auntie Doni’s Chicken Cacciatore

2+ servings

2 Tbsp. Olive Oil, divided

2 boneless-skinless Chicken thighs, diced bite-sized

½ C. Onions, chopped

1 C. Mushrooms, diced (I prefer Crimini)

1 C. Sweet Bell Peppers, diced

¼ C. Wine (optional)

1-2 C. prepared Marinara (I buy Trader Joe’s jarred sauce, tastes just like mine homemade)

 

In a large skillet, heat 1 tablespoon of oil over medium-high heat.  Sauté the Mushrooms until they’re golden and next add in the Onions and Peppers; sauté until the veggies are crisp-tender, transfer to a plate and set aside.

Heat the remaining oil and sauté the Chicken until brown and a little crispy around the edges.  Deglaze the pan with the Wine (or a bit of Stock or even water is fine), add back in the veggies-mixture and your preferred amount of Marinara, make it as saucy as your family likes.  Stir well; lower the heat to a bare simmer and cover.

Here’s where you can start your sides, like homemade Fettuccini, or any other pasta, potato, rice, noodle, what have you, to serve with you Cacciatore.

When ready to serve, check your sauce, you may need to add some water if it’s gotten too thick.

As always, a recipe is simply someone else’s idea, you take it and make it your own.

Homemade Char Siu, Round Two

I’ve already shared with you all about my first go at making my own Char Siu and that I knew that I could do better; so now we come to Round Two.

We went to “The Big City” in search of some of my beloved local-style ingredients and I came across this

   

Hmmm!

This should work just fine.

I found a package of Country-Style Boneless Pork Ribs aka Pork Shoulder in my deep freeze and just knew that a fattier, smaller sized cut of Pork would make for wonderful Char Siu or Chinese Bar-B-Que Pork.

I cut the ribs a bit thinner so that we’d have more surface area for that yumminess to absorb.  I left them in the `fridge for 48 hours, turning and massaging the meat in the marinade in every so often.

I drained the now spent Noh Foods of Hawaii Char Siu Sauce & Marinade off of the meat, preheated the oven to 350° and arranged them on a foil lined sheet pan with a rack inserted.

After roasting for about 30-40 minutes; I checked the internal temperature for about 145° … we don’t want well done Char Siu.  Once cooled, I started slicing and taste-testing, of course.

Oh my gravy all over my two scoop rice (that’s OMG! in my world) THAT ^^^^ is a~maz~ing!

DH and I must have snarfed down a good half pound of the pound and a half of meat  that I cooked.

I had been looking for the powdered mix again,

… but ya know, I think this bottled sauce was far  superior.

Next time, I’m going to reserve some of the sauce for dipping AND  believe me, there will be a next time!!

 

Kara`age Chicken Made With My Newest Kitchen Toy

This is my newest kitchen toy, a T-Fal Snacking Fryer that I found at Tuesday Morning for only $19.99!  The MSRP on this baby is over $40 and I’ve had my eye on this fryer for some time now.  I like it because it has a nice vented lid that keeps all of the popping oil contained AND with an electric thermometer built in, the heat remains consistent, which makes for non-greasy fried foods, every time!

For my maiden voyage with my new deep fryer, I decided on making a local-plate-lunch-style meal of Kara`age Chicken (aka Japanese-Style Fried Chicken), YUM!!

I followed the directions on the box of Kikkoman Kara`age Seasoning Mix, set the coated pieces of boneless-skinless Chicken Thigh meat on a wire rack as the fryer came up to temperature (just watch for the light red light on the front panel to go out).

MMM!

I then cooked the Chicken in batches to a deep golden delicious crispy brown and drained it all on paper towels.

I had already made a batch of My Quick Cucumber Kim Chee and a fresh pot of steamed Rice to round out the plate-lunch-style supper for us two.

MAN! That was ONO!!!

Next time around, we need to make some of my CopyCat Zippy’s Macaroni Salad too, oh yeah!