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Veggie Stir-Fry (Super EASY)

Written By Cherie Schenker - June 28 2019

Owen's Veggie Stir-Fry

WHAT YOU WILL NEED:

1 teaspoon cornstarch

2 tablespoons water

1 tablespoon soy sauce

2 tablespoons olive oil

3 tablespoons vegetable oil

1 carrot, sliced

1 red bell pepper, chopped

1 zucchini, sliced

2/3 cup fresh corn kernels (frozen works well too)

1 clove crushed garlic (or 1 teaspoon minced)

4 green onions, sliced

1 1/3 cups bean sprouts (optional)

How to make this:

Whisk together the cornstarch and water in a small bowl. Mix in the soy sauce and olive oil, and set aside.
Heat the vegetable oil in a cast iron skillet or wok over medium-high heat. Saute the carrot, pepper, and zucchini in oil for about 5 minutes. Stir in the corn, garlic, green onions, and bean sprouts. Pour in the soy sauce mixture. Cook and stir for about 5 minutes, or until vegetables are tender but crisp. Serve immediately.
This is excellent as a side dish for grilled chicken or pork. Add meats to the dish for a one dish supper.

TIP: Teriyaki Sauce can be substituted if you don't have soy sauce. You can also cook the chicken or pork in the skillet, remove it, then cook your veg in the same skillet for extra amazing flavor!

Butternut Squash and Beef Chili

Written By Cherie Schenker - June 06 2019

Butternut Squash and Turkey Chili

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 pound ground beef, 90/10 or leaner
1 pound butternut squash - peeled, seeded and cut into 1-inch cubes
1/2 cup chicken broth
1 (4.5 ounce) can chopped green chilies

2 (14.5 ounce) cans petite diced tomatoes
1 (15 ounce) can kidney beans with liquid
1 (15.5 ounce) can white hominy or corn, drained
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon garlic salt

Instructions:

Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir for 3 minutes, then add the Beef, and stir until crumbly and no longer pink. Add the butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, and tomato sauce; season with chili powder, cumin, and garlic salt. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes. Enjoy!

Veggie Mexican Stuffed Peppers

Written By Cherie Schenker - May 23 2019

Vegetarian Mexican Inspired Stuffed Peppers

1 tablespoon salt
4 large green bell peppers - tops, seeds, and membranes removed
1 tablespoon olive oil
1/2 cup chopped onion
2 cups cooked rice
1 (15 ounce) can black beans, drained and rinsed (re-fried beans can be substituted as needed.

1 (14.5 ounce) can chili-style diced tomatoes
1 teaspoon chili powder
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 (8 ounce) package shredded Mexican cheese blend

What to Do:

Cook time 40 m

Preheat oven to 350 degrees.
Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain.
Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes.
Mix rice, beans, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups Mexican cheese blend into rice mixture. Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish. Sprinkle peppers with remaining Mexican cheese blend.
Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

Recipe adapted to our tastes and needs from allrecipes.com.

Sweet & Sassy Mustard Chicken Thighs

Written By Cherie Schenker - May 03 2019

If you want an easy, delicious chicken thigh recipe, try this one! It will knock your socks off!

Chicken and Chorrizo Soup

Written By Cherie Schenker - April 25 2019

Creamy Chorizo and Chicken Soup

What You Will Need"

2 tablespoons olive oil
2 tablespoons butter
4 skinless boneless chicken breasts, cut into 2-inch cubes or 8 chicken thighs
2 tablespoons Worcestershire sauce
1 teaspoon garlic salt
black pepper to taste
2 cloves garlic, minced
1/2 pound chorizo sausage, casings removed

4 cups chicken stock
1 (14.5 ounce) can Mexican-style stewed tomatoes
1 cup heavy cream
salt to taste
1 cup shredded Monterey Jack cheese
1/4 cup grated Parmesan cheese
1/4 cup sour cream, for topping

Directions:

Heat the olive oil in a large pot over high heat, then add the butter. Stir in chicken and season with Worcestershire sauce, garlic salt, and pepper. Fully cook the chicken breasts until no pink shows in the center, then stir in the garlic. Place chicken aside.

Cook the chorizo until it becomes a dark golden brown, breaking up the large pieces, using the same pot over medium-high heat. Stir in the chicken stock, tomatoes, and reserved chicken with juices. Reduce heat to medium-low and simmer for 20 minutes. Stir in heavy cream and simmer for another 5 minutes. Season with salt. Serve soup garnished with Monterey Jack cheese, Parmesan cheese, and a dollop of sour cream. YUM!!!

This recipe is super easy but loaded with lots of great flavors. It is sure hit on a cold night. And...it makes great leftovers the next day in lunches.

Suggested side dish: Brown Rice or Red Beans & Rice

Recipe adapted to suite our tastes & needs from allrecipes.com.

Have Questions? Call 620-632-4470

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Veggie Stir-Fry (Super EASY)

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Butternut Squash and Beef Chili

What You Will Need

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Veggie Mexican Stuffed Peppers

What You Will Need

What to Do:

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Sweet & Sassy Mustard Chicken Thighs

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Chicken and Chorrizo Soup

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