Ang's Easy Chicken Pho

Broth:

1 48 oz can College Inn Chicken broth

6 cups water

3 chicken bullion cubes

3 cinnamon sticks

3 tbsp ground ginger

Other ingredients:

1 regular pkg boneless skinless chicken breast

1/4 cup rice vinegar

1 pkg rice noodles

1 tbsp black pepper

1 medium onion, sliced

1/4 cup chopped cilantro

1 bunch thai basil

1/4 cup chopped green onion

1 cup bean sprouts

1 lime, cut in wedges

1 jalepeño, sliced (optional)

siracha sauce (optional)

Directions: Combine broth ingredients in large pot and simmer on low for 30 mins. While broth is cooking, cut chicken in cube size pieces and coat with rice vinegar and black pepper-let marinate and chop veggies. Once broth comes to a strong boil add chicken. Continue to boil about 8 minutes until chicken is cooked. Prepare noodles seperately according to pkg instructions (usually they need to boil in water 5 minutes, then drain) Add prepared noodles to bottom of serving bowl-pour soup over noodles, add veggies as desired. Enjoy!

Makoto Restaurant

If you are looking for an authentic Japanese meal you need to try Makoto Restaurant on Macarthur Blvd in NW, DC. Last night my husband (Ryan) and I went on a double date to Makoto with Kyle (Ryan’s brother) and Lori (Kyle’s girlfriend) to celebrate Kyle’s 28th birthday. When we arrived to the restaurant, we were asked to take our shoes off and exchange them for slippers. We had to turn off our cell phones before entering the restaurant. Our server led us to the table where we stored our jackets under our seat in a small box. We ordered Sapporo and were served a 9 course meal over a period of 2 ½ hours. The food was fresh and our overall experience was extremely unique. The restaurant seats less than 30 people in a small, quiet atmosphere. Enjoy! ~Ali

Three Bean Chili

Put in separate serving bowls: 1 Med. Onion (Chopped), Sour Cream, Shredded Cheese and Jalapeno Peppers.

Ingredients:

1 Med. Onion (Diced)
1 Med. Green Pepper (Diced)
Saute' both in frying pan then put into pot.

Break up 1 1/5 lbs - 2 lbs of ground beef into loose pieces and cook in the same frying pan until pink is gone. Remove grease and add to above. Can use 1 box Smart Ground Original Veggie protien crumbles.

Now add cans (include juice from cans) of beans, diced tomatoes and tomato paste then stir in (1) packet of Hot McCormicks Chili Mix and (1) packet Mild Chili Mix and simmer on low for about 1/2 an hour checking and stirring frequently so as not to burn the pan.

1 Can Light Red Kidney Beans (optional)
1 Can Dark Red Kidney Beans (optional)
1 Can Black Beans (optional)

2 Cans Diced Tomatoes
1 Can stewed Tomatoes
1 Small can tomato paste

Enjoy! ~Lori

Washington's Green Grocer

Weekly produce delivery! Yes please. I recently signed up to receive weekly boxes of local and organic fruits and vegetables. Here are a couple pictures from this weeks delivery! ~Lori

http://www.washingtonsgreengrocer.com/

Lori's Spicy Vanilla Green Beans

Ingredients:

Fresh Green Beans (from Washington's Green Grocer Washingtonsgreengrocer.com)

Portabella Mushrooms (Washington's Green Grocer)

Vanilla Almond Milk (I used Silk - PureAlmond brand)

EVOO

Balsamic Vinegar

McCormick Crushed Red Pepper

Cinnamon

Salt

Pepper

Directions:

Break off ends of green beans and cut mushrooms into small pieces. Toss with remaining ingredients. Season to taste. Add about 1/2 of the almond milk before cooking and 1/2 after.

Baking directions:

Cook until al dente (about 30 min) at 350 degrees.

Ang's Broccoli Salad

5 cups broccoli florets (cut bite size)
4-5 strips cooked bacon broken in pieces
1/4 chopped red onion
1/2 cup shredded cheddar cheese
1/2 cup yellow raisins or craisins

Dressing
1 cup miracle whip
2 tbsp red wine vinegar
6 tbsp sugar

Cut broccoli and onion and mix with all other ingredients. Prepare dressing in a separate bowl then pour over broccoli mixture-mix well. Chill 1-2 hours before serving.

Meg's Rice with Shrimp in Lemon Cream Sauce

Ingredients

1 stick (4 ounces) unsalted butter, divided, at room temperature
2 cups parboiled long-grain rice, such as Uncle Ben's
3 1/2 cups chicken stock
2 teaspoons kosher salt
1 clove garlic, minced
2 pounds small shrimp, peeled and deveined
1/2 cup lemon juice (about 2 lemons)
1 tablespoon hot sauce
1 cup whipping cream
Freshly ground black pepper

Directions

In a medium nonstick saucepan, heat 1/2 of the butter over medium-low heat. Add the rice and cook, stirring frequently, until golden, about 6 to 7 minutes. Add the chicken stock and salt. Bring the mixture to a boil. Reduce the heat to medium-low and simmer covered for 20 to 25 minutes until the rice is tender and all the liquid is absorbed. Remove the pan from the heat and rest covered for 5 minutes.

In a large skillet, melt the remaining butter over medium heat. Add the garlic and cook, stirring frequently, for 1 to 2 minutes until aromatic. Add the shrimp, lemon juice, and hot sauce. Cook for 2 to 3 minutes until the shrimp is pink and cooked through. Stir in the cream and heat through. Season with salt and pepper, to taste.

Using a fork, fluff the rice and arrange on a platter. Spoon the shrimp cream sauce over the rice and serve.

Italian Chicken Pot Pie

Ingredients

1 tablespoon EVOO
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
3 small zucchini, cut into ½-inch pieces (about 2 cups)
2 cups shredded deli rotisserie chicken
1 can (15 oz) tomato sauce
1 can (15 oz) cannellini beans, drained, rinsed or substitute 1 can great northern beans
1 can (14.5 oz) diced tomatoes with Italian-style herbs, undrained
¼ teaspoon salt
¼ teaspoon pepper

Directions

In deep skillet, heat oil over medium-high heat. Cook onion and garlic in oil 2 to 3 minutes, stirring occasionally, until onion is soft. Stir in zucchini, chicken, tomato sauce, beans, tomatoes, salt and pepper. Heat to boiling; reduce heat to medium-low. Cover: simmer 5 minutes.

Enjoy! ~Ali

Guacamole Salad

I am ready for Spring! I miss the bright colors

and fresh produce. Have a great Sunday. Enjoy!~Ali

Ingredients

1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and ½ inch diced
1 (15 oz) can black beans, rinsed and drained
½ cup small-diced red onion
2 tablespoons minced jalapeno peppers, seeded (2 small peppers)
½ teaspoon freshly grated lime zest
¼ cup freshly squeezed lime juice (2 limes)
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon minced garlic
¼ teaspoon cayenne pepper (optional)
2 ripe Hass avocados, seeded, peeled and ½ inch diced

Directions

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well. Just before you’re ready to serve the salad, add the avocados. Check the seasoning and serve at room temperature.

*Barefoot Contessa recipe

Fajitas

Fajitas are easy and healthy! They are the perfect food for entertaining.

Enjoy! ~Ali

Ingredients

1 pkg. McCormick Fajita Seasoning Mix

2 tbsp. oil, divided

1 lb. boneless skinless chicken breasts or boneless beef sirloin, cut into ½-inch strips

1 medium onion, cut into thin strips

1 medium bell pepper, cut into thin strips

1/4 cup water

8 flour tortillas (6-inch)

Assorted Toppings: Shredded Cheese, Salsa, Sour Cream, Guacamole or Sliced Tomatoes

Directions

HEAT 1 tablespoon of oil in large skillet on medium-high heat. Add meat; cook and stir 3 minutes or until no longer pink. Remove from skillet. In same skillet, heat remaining 1 tablespoon oil. Add onion and bell pepper; cook and stir 3 to 5 minutes. Return meat to skillet.
STIR in water and Seasoning Mix. Cook and stir 3 minutes or until heated through.
SPOON into warm tortillas. Serve with toppings, if desired.

Easier Than Apple Pie

I am not a baker but I wanted to try something new.

Try something this week to get out of your comfort zone. Enjoy! ~Ali

Ingredients


1 refrigerated pie crust (from 15-ounce package)
1 egg white, lightly beaten
3/4 cup sugar
2 tablespoons cornstarch
2 teaspoons Ground Cinnamon
4 cups thinly sliced peeled apples (about 4 medium)
1 teaspoon sugar

Directions

1. Preheat oven to 425°F. Prepare crust as directed on package. Place on foil-lined 12-inch pan. If necessary, press out any folds or creases. Brush crust with about 1/2 of the beaten egg white.

2. Mix 3/4 cup sugar, cornstarch and cinnamon in medium bowl. Toss with apples. Spoon into center of crust, spreading to within 2 inches of edges. Fold 2-inch edge of crust up over apples, pleating or folding crust as needed. Brush crust with remaining egg white; sprinkle with 1 teaspoon sugar.

3. Bake 20 minutes or until apples are tender. Cool slightly before serving.


Variation: Replace apples with pears or use both! I used pears.

Spaghetti with Zucchini and Yellow Squash

Ingredients

1 box spaghetti
1 medium yellow onion diced
1/3 cup EVOO
1 clove garlic, chopped
2 cups yellow squash, diced
2 cups zucchini diced
½ cup basil, chopped
½ tsp black pepper
Salt to taste
½ cup Parmesan cheese

Directions

Cook pasta according to directions. Meanwhile, sauté onion in EVOO in a skillet over medium heat for 6 minutes. ADD garlic and sauté for 2 minutes. ADD yellow squash and zucchini and cook for an additional 6 minutes. STIR in basil and pepper. Season with salt. TOSS sauce with pasta and add parmesan cheese.

This recipe is quick and easy. Prepping and cooking only took 25 minutes. Enjoy! ~Ali

Ang's Deviled Eggs

a dozen hard boiled eggs

1/2 cup mayo

3 tbsp yellow mustard

3 tbsp hoagie relish (red pepper relish)

salt & pepper to taste

Peel and refrigerate eggs for about an hour to cool after hard boiling. This will help them slice cleanly. Slice eggs in half long ways and pop the yolks into a side bowl. Mix yolks with all other ingredients well. Spoon mixture into egg white halves. Top with a slice of olive, jalepeño, or sprinkle paprika for color :)

Oven Fried Chicken

Ingredients

1/4 cup flour
1 1/2 teaspoons Season-All Seasoned Salt
1/2 teaspoon Oregano Leaves
1/4 teaspoon Ground Black Pepper
1 1/4 pounds boneless skinless chicken breast halves or thighs
1/4 cup milk
1 tablespoon butter, melted

Directions

Spray 15X10X1-inch baking pan with nonstick cooking spray

Mix flour, Season All Salt, Oregano Leaves and Ground Black Pepper on large plate. Moisten chicken with milk. Coat evenly with flour mixture. Place chicken in single layer in prepared baking pan. Drizzle with melted butter.

Bake in preheated oven 425 degrees F oven 15-20 minutes or until chicken is cooked through.

Makes 5 servings


Enjoy~Ali

Angela's Tilapia With Cilantro Cream Sauce

Ingredients
1 1/2 pounds tilapia fillets
1 tablespoon melted butter
Salt and pepper
1 tablespoon olive oil
1 clove garlic, finely minced
2 green onions, thinly sliced
1/4 cup chopped fresh cilantro
1 cup heavy cream
1 tablespoon lime juice

Directions
Heat oil in a small saucepan over medium heat; sauté the garlic and onion for 1 to 2 minutes. Add cream and bring to a simmer. Simmer for about 3 to 4 minutes to reduce slightly. Stir in cilantro, lime juice, and salt and pepper. Simmer for about 1 minute longer. Set aside or refrigerate until nearly serving time.
Heat oven to 375°.
Line a baking pan with foil; spray with nonstick cooking spray. Brush fillets lightly with butter or olive oil; arrange in the baking pan. Sprinkle lightly with salt and pepper. Bake the fish for 20 to 25 minutes, or until the tilapia is cooked through. Warm the sauce up and drizzle a little over each serving of fish.