1
Mason Jar Salad Recipes
2
Cauliflower Grilled Cheese Sandwich
3
Cheesy Jalapeno Sausage Dogs
4
Cauliflower Mashed Potatoes
5
Cold Peanut Butter Pasta Salad
6
Baked Soy Sauce Meatballs
7
Creamy Vegetable Ziti Pasta
8
One Pan Taco Casserole
9
Chinese Fried Rice With Lettuce
10
Royal Cheddar Cheese Soup
11
Slow Cooker Sausage and Sauerkraut
12
Spicy Italian Crushed Tomato Sauce
13
The Best Collard Greens
14
Peanut Butter and Pickles Sandwich
15
Tomato Macaroni and Cheese
16
Chinese Bok Choy and Mushroom Noodles
17
Broccoli Grilled Cheese Sandwich
18
Baked Kale Meatballs and Is it Spring? Are you sure?
19
Pasta al Gratin Macaroni and Cheese
20
Chicken and Cherry Tomato Toss Stir-Fry

Mason Jar Salad Recipes

Collection of 4 Mason Jar Salad Recipes.  These salads are healthy and easy to pack for lunch.  Recipes include Watermelon and Feta Salad, Caprese Salad, Green Bean and Feta Salad and Southwestern Salad.

Mason Jar Salad Recipes

I’m obessed with Mason Jar Lunches!  They are just the perfect lunch time choice because you get to pack lunch.  Also, since you’re packing lunch it’s a economical choice.  Plus.. they look pretty cute! 

Mason jars work great because it’s a vertical layered lunch.  Instead of mixing it together like a salad, you stack it together.  This allows you to keep some vegetables inside more crunchier instead of wilting at the touch of a salad dressing.  I also love how quick it is to make a Mason Jar lunch.  I can make the entire weeks worth in 30 minutes.    Because you are packing all the ingredients together in the jar you are keeping the vegetables fresher longer.

Mason Jar Recipes

Here are my 4 favorite Mason Jar Salad Recipes!

Mason Jar Watermelon and Feta Salad

Easy to make Mason Jar Watermelon and Feta Salad. Ingredients include watermelon, feta, tomatoes, sherry vinaigrette and parsley!  

Mason Jar Watermelon and Feta Salad

Easy to make Mason Jar Watermelon and Feta Salad.  Ingredients include watermelon, feta, tomatoes, sherry vinaigrette and parsley!

Course Salad
Cuisine American
Keyword Mason Jar Salad Recipes, Watermelon Salad
Prep Time 1 minute
Total Time 1 minute
Servings 1

Ingredients

  • 2 to 3 tablespoons Sherry Vinaigrette
  • 1 cup halved cherry tomatoes
  • cup roughly chopped fresh parsley
  • 2 cups cubed seedless watermelon
  • 2 ounces crumbled feta cheese
  • 1 pint-size Mason jar

Instructions

  1. Layer the salad ingredients in the Mason jar, starting with the vinaigrette dressing and continuing with the tomatoes, parsley, watermelon, and feta cheese, in that order. Seal the jar and refrigerate until ready to use.

Mason Jar Caprese Salad

Easy to make Mason Jar Carpese Salad Recipe. Ingredients for this healthy salad include tomatoes, mozzarella cheese, balsamic vinaigrette and basil.

Mason Jar Caprese Salad

Easy to make Mason Jar Carpese Salad Recipe. Ingredients for this healthy salad include tomatoes, mozzarella cheese, balsamic vinaigrette and basil.

Course Salad
Cuisine American
Keyword caprese salad, Mason Jar Salad Recipes
Prep Time 1 minute
Total Time 1 minute
Servings 1

Ingredients

  • 2 heirloom tomatoes
  • 8 ounces fresh mozzarella cheese
  • 4 tablespoons Balsamic Vinaigrette
  • 6 to 8 fresh basil leaves
  • 2 pint-size Mason jars

Instructions

  1. Slice the tomatoes and the mozzarella cheese horizontally into ¼-inch rounds. Place 2 tablespoons of vinaigrette in the bottom of each Mason jar. Starting with the tomatoes, layer the salad — tomatoes, mozzarella, and basil leaves — repeating the layers until the jar is full. Seal and refrigerate until ready to use.

Recipe Notes

2 Servings.

Mason Jar Green Bean and Feta Salad

Easy to make Mason Jar Green Bean and Feta Salad. Ingredients for this healthy salad include green beans, tomatoes, shallots, balsamic vinaigrette, feta cheese and basil.

Mason Jar Green Bean and Feta Salad

Easy to make Mason Jar Green Bean and Feta Salad. Ingredients for this healthy salad include green beans, tomatoes, shallots, balsamic vinaigrette, feta cheese and basil. 

Course Salad
Cuisine American
Keyword green bean salad, green beans and feta, mason jar salad recipe
Prep Time 1 minute
Servings 1

Ingredients

  • 3 cups green beans
  • tablespoons Balsamic Vinaigrette
  • ¾ cup halved cherry tomatoes
  • ¼ cup thinly sliced shallots
  • 6 or 7 basil leaves
  • 2 ounces crumbled feta cheese
  • 1 quart-size Mason jar

Instructions

  1. Trim the ends from the green beans; cut the beans in half crosswise. Bring a pot of water to a boil over high heat (don’t salt the water), add the beans, and boil for 5 minutes. Transfer the beans to an ice-water bath for a minute to stop the cooking process and preserve their color. Drain. When the green beans have cooled, layer the salad ingredients in the Mason jar, beginning with the vinaigrette and continuing with the tomatoes, shallots, cooked beans, basil leaves, and feta cheese. Seal and refrigerate until ready to use.

Mason Jar Southwestern Salad

Easy to make Mason Jar Southwestern Salad. This healthy salad includes lime, black beans, tomatoes, peppers, avocado, corn, salad green and cheddar cheese.

Mason Jar Southwestern Salad

Easy to make Mason Jar Southwestern Salad. This healthy salad includes lime, black beans, tomatoes, peppers, avocado, corn, salad green and cheddar cheese.

Course Salad
Cuisine American
Keyword mason jar mexican salad, mexican mason jar recipes, southwestern salad
Prep Time 1 minute
Total Time 1 minute
Servings 1

Ingredients

  • 3 tablespoons Lime Vinaigrette
  • ½ cup black beans rinsed and drained
  • ½ red vine-ripened tomato diced
  • ¼ red bell pepper diced
  • ¼ yellow bell pepper diced
  • ½ cup diced avocado optional
  • ½ cup corn kernels fresh or frozen
  • 2 cups mixed salad greens
  • 1 ounce Cheddar cheese grated
  • 1 quart-size Mason jar

Instructions

  1. Start by pouring the vinaigrette dressing into the Mason jar. Then layer in the black beans, tomato, bell peppers, avocado, and corn. Finish with the salad greens and, finally, the Cheddar cheese. Seal and refrigerate until ready to use.

I hope these Mason Jar Salad recipes help you!

Looking for more mason jar recipes?  Try my Overnight Granola!

 

Cauliflower Grilled Cheese Sandwich

This is a ooey gooey delicious grilled cheese sandwich recipe with cauliflower and jalapeno peppers!

Cauliflower Grilled Cheese Sandwich

Cauliflower Grilled Cheese Sandwich

Today we’re going to make one heck of a grilled cheese sandwich by throwing cauliflower, jalapeno peppers and shredded cheddar cheese on top.

This is a ooey gooey delicious grilled cheese sandwich recipe with cauliflower and jalapeno peppers!

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Cheesy Jalapeno Sausage Dogs

These Cheesy Jalapeno Sausage Dogs are quickly becoming a Summertime favorite here!  We had them a few nights ago and we’re still discussing how good they were.  In fact, I’m planning to grill up a few more for dinner tonight!

Cheesy Jalapeno Sausage Dogs_3

Who doesn’t love a grilled sausage, covered in cheese?  Throw on some Mexican taste of salsa verde, jalapenos and onions and you got a Sausage Dog bursting full of flavor!

Cheesy Jalapeno Sausage Dogs_2

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Cauliflower Mashed Potatoes

CREAMY Cauliflower Mashed Potatoes, this easy recipe is just like mashed potatoes but doesn’t use potatoes or milk! Dish uses cheddar cheese and cream cheese to make them extra creamy! Great for a healthy keto diet!

If there’s one side dish that is almost always requested for dinner and holidays it’s Creamy Mashed Cauliflower.  This is a healthier take on regular mashed potatoes as it’s made with cauliflower instead.

Creamy Cauliflower Mashed Potatoes - these are just like mashed potatoes but instead uses no potatoes or milk! This will be your new favorite side dish recipe for Thanksgiving and Christmas dinner!

With cauliflower so popular in the garden right now Summer often becomes a time to enjoy it.  One of my favorite dinners is some BBQ chicken served alongside a big spoonful of Creamy Mashed Cauliflower.   As soon as the basket is full of cauliflower heads it’s almost a given that this recipe will be made in the next few days to be enjoyed.  Right now we have multiple cauliflower heads that we harvested so we’re lucking out being able to have this pretty often.  

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Cold Peanut Butter Pasta Salad

Happy Monday everyone!

First of all, do you have World Cup fever?  I get so darn excited every 4 years.   If you’re from America, did you watch the USA vs Portugal game yesterday?  Did you scream, yell, cheer, cry, then become confused why you are crying because after all tying Portugal 2-2 is actually ok?  Yeah, me too.  The game had so many ups and downs and the last 30 seconds.. oh man.  I can’t even talk about it!   Let’s get psyched for USA vs Germany on Thursday though!  Here in NYC they have been showing all the World Cup games on a big screen under the Manhattan Bridge in DUMBO (part of Brooklyn).  Being a Sunday evening, the game was packed with USA USA USA chanting fans.  We went and it ended up being such a blast.  Large groups of people cheering with positivity and little negativity (basically only when Ronaldo is on the screen) is always a good time.

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Baked Soy Sauce Meatballs

These Baked Soy Sauce Meatballs are delicious and healthy!  Recipe includes lettuce in the meatballs alongside ground beef, turkey and many herbs.  They are perfect for serving over pasta or serving as finger food! 

 This is a meatball recipe full of flavor! It’s perfect for pasta and meatball subs!

With our big lettuce harvest, you might have heard me on Twitter exclaiming it was a Meatball Date in the kitchen!  There’s Matthew, Me, 16 pounds of ground meat, dozens of eggs and a entire sink full of lettuce that was just washed.  If that doesn’t sound like a romantic evening then I don’t know what is!  So there we stood for the next few hours, in assembly line fashion, making meatballs!  How many meatballs did we make? I’m glad you asked.  We made 226 of them!  After we made them, we divided them into bags for dinner and froze them.  With this big lettuce harvest we were able to freeze over 25 dinner meals.  Pasta and meatballs? Done! Meatball casserole? Done!  Meatball subs? Done! 

These meatballs are full of lettuce! Each batch of 30 meatballs calls for 4 cups chopped lettuce making it a great way to use up a ton of lettuce at once.   Combined with the lettuce we’re throwing in a few tablespoons of soy sauce making them extra full of flavor.    I don’t think I can go back to not adding soy sauce to meatballs now.. it makes them real special!

I hope you enjoy these Baked Lettuce Soy Sauce Meatballs!

These Baked Soy Sauce Meatballs are delicious and healthy! Recipe includes lettuce in the meatballs alongside ground beef, turkey and many herbs. They are perfect for serving over pasta or serving as finger food!  

These Baked Soy Sauce Meatballs are delicious and healthy! Recipe includes lettuce in the meatballs alongside ground beef, turkey and many herbs. They are perfect for serving over pasta or serving as finger food!

These Baked Soy Sauce Meatballs are delicious and healthy! Recipe includes lettuce in the meatballs alongside ground beef, turkey and many herbs. They are perfect for serving over pasta or serving as finger food!

These Baked Soy Sauce Meatballs are delicious and healthy! Recipe includes lettuce in the meatballs alongside ground beef, turkey and many herbs. They are perfect for serving over pasta or serving as finger food!

These Baked Soy Sauce Meatballs are delicious and healthy! Recipe includes lettuce in the meatballs alongside ground beef, turkey and many herbs. They are perfect for serving over pasta or serving as finger food!

Baked Lettuce Soy Sauce Meatballs

Ingredients

  • 3 tablespoons olive oil
  • 4 cups chopped fresh lettuce
  • 6 tablespoons soy sauce
  • 2 pinches of dried rosemary parsley and oregano
  • 6 cloves garlic
  • 1 pound ground beef
  • 1 pound ground turkey
  • 1 cup bread crumbs
  • 2 eggs

Instructions

  1. Add 3 tablespoons of olive oil to a pan over medium high heat. Add lettuce, spices and soy sauce. Cook until your lettuce is wilted.
  2. Put lettuce mixture, garlic, beef, turkey, bread crumbs and eggs and pulse until it's combined. Depending on food processor size you might have to do 2 batches.
  3. Form this mixture into 1-2 inch balls.
  4. Preheat oven to 350 degrees.
  5. Line 2 cookie sheets with aluminum foil and spray with nonstick spray.
  6. Put meatballs on foil and cook 35-40 minutes or until the internal temperature is 160 degrees.
  7. Enjoy right away, or freeze for later.

Recipe Notes

Makes 30 meatballs.

These Baked Soy Sauce Meatballs are delicious and healthy! Recipe includes lettuce in the meatballs alongside ground beef, turkey and many herbs. They are perfect for serving over pasta or serving as finger food!

Creamy Vegetable Ziti Pasta

Creamy Vegetable Ziti Pasta is a tasty comfort meal recipe that includes lettuce and radishes!

Get ready for a creamy pasta meal full of vegetables!  It’s the perfect combination! 

As you saw earlier this week we picked a bunch of lettuce so I’ve been going dinner recipe crazy with coming up with ways on how to use it.  Most people think salads when they have lettuce but we’re not big salad people so I always want to think of ways on how to use it for dinner.  I love using lettuce as a main ingredient in adding crunch and healthy vegetables to a dinner dish.    We love creamy pasta for dinner but often vegetables go unlooked when adding to it, especially lettuce.  For this recipe here we added a big pile of lettuce and radishes to the dish which complimented the creamy pasta perfectly!

After dinner we both proclaimed this to be one of our new favorite dinner dishes… so bring on the lettuce in this creamy dish!

Creamy Vegetable Ziti Pasta is a tasty comfort meal recipe that includes lettuce and radishes!

Creamy Vegetable Ziti Pasta is a tasty comfort meal recipe that includes lettuce and radishes!

Creamy Vegetable Ziti Pasta is a tasty comfort meal recipe that includes lettuce and radishes!

Creamy Vegetable Ziti Pasta is a tasty comfort meal recipe that includes lettuce and radishes!

I hope you guys give this a taste for dinner soon! I think you’ll love it! 

Creamy Vegetable Ziti Pasta

Ingredients

  • 12 oz of ziti or penne pasta
  • 2 tablespoons butter
  • 2 cloves garlic - minced
  • 2 tablespoons flour
  • 1/2 cup chicken broth
  • 1/2 cup milk
  • 1 teaspoon parsley flakes
  • salt + pepper to taste
  • 1/4 cup grated Parmesan cheese
  • 1 cup lettuce - chopped
  • 1/4 cup radishes - chopped

Instructions

  1. Cook pasta as instructed on box. Drain and set aside in pot.
  2. Melt butter and garlic in a medium saucepan.
  3. Add flour and cook 1 more minute, stirring.
  4. Add chicken broth and milk, continuing to stir until sauce thickens.
  5. Add parsley, salt, pepper and Parmesan cheese. Stir so combined.
  6. Pour cheese sauce over pasta. Add lettuce and radishes.
  7. Stir so everything is mixed and serve hot.
  8. Enjoy!

Creamy Vegetable Ziti Pasta is a tasty comfort meal recipe that includes lettuce and radishes!

One Pan Taco Casserole

Easy to make One Pan Taco Casserole recipe! Ingredients include lettuces, tomatoes, corn, instant rice and shredded cheese.

One Pan Taco Casserole

Let’s have a Taco Tuesday in Casserole form!
We love Mexican food in our house.  From Taco Casserole to Mexican Lasagna to Chicken Tortilla Soup and everything in between!

For this Taco Tuesday recipe we’re going to turn it into a quick casserole – using only one pan.   The casserole includes lettuces, tomatoes and corn on top and is made with Instant rice making it super quick! There’s also a layer of cheese to make it all stick together.  Plus cheese is just delicious! 🙂

Easy to make One Pan Taco Casserole recipe! Ingredients include lettuces, tomatoes, corn, instant rice and shredded cheese.

The first time I made this for dinner it was a hit.  So much that I made it 2 time that week. And don’t get me started on the leftovers… they are equally delicious!

Easy to make One Pan Taco Casserole recipe! Ingredients include lettuces, tomatoes, corn, instant rice and shredded cheese.

Easy Taco Casserole Ingredients

Here’s the ingredients you need for this easy casserole, you probably already have everything in your kitchen!

ground beef
taco seasoning
water
instant rice
shredded Mexican cheese
lettuce
diced tomatoes
corn
cilantro to garnish

So next time you’re craving tacos, try this One Pan Taco Casserole!  You’ll be done in no time and will only have to dirty up one pan! Enjoy!

Easy to make One Pan Taco Casserole recipe! Ingredients include lettuces, tomatoes, corn, instant rice and shredded cheese.

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Easy to make One Pan Taco Casserole recipe! Ingredients include lettuces, tomatoes, corn, instant rice and shredded cheese.

 

One Pan Taco Casserole

Easy to make One Pan Taco Casserole recipe! Ingredients include lettuces, tomatoes, corn, instant rice and shredded cheese.

Course Main Course
Cuisine Mexican
Keyword one pan taco casserole
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4

Ingredients

  • 1 pound ground beef
  • 1.25 oz package of taco seasoning
  • 2 cups water
  • 2 cups uncooked instant rice
  • 1 cup shredded Mexican cheese
  • 1.5 cups shredded lettuce
  • 1 can diced tomatoes with chilies I use Ro*Tel
  • 1 cup corn - cooked
  • Cilantro to garnish

Instructions

  1. Add meat to large skillet and brown until done. Drain off any excess fat.
  2. Add taco seasoning mix and water, stir. Bring to a boil.
  3. Stir in instant rice. Sprinkle the cheese on top.
  4. Cover and reduce heat to medium low. Simmer for 5 minutes.
  5. Top with lettuce, corn and tomatoes on top.
  6. Finally garnish with cilantro.
  7. Serve and enjoy!

Chinese Fried Rice With Lettuce

EASY Chinese Fried Rice recipe full of vegetables and tastes just like Takeout! 1 1/2 cup of lettuce is used making this a great way to use up your garden lettuce!

Easy Chinese Fried Rice Recipe

We have a ton of lettuce right now in our garden. You might have seen a sneak peak of our lettuce earlier this week in the Garden Update, but if you saw my refrigerator today you might go running in fear!  Lettuce is awesome, but when you have multiple giant lettuce heads staring at you with eyes that say “Eat me before I go bad” then you start to feel the stress!   

EASY Chinese Fried Rice recipe full of vegetables and tastes just like Takeout! 1 1/2 cup of lettuce is used making this a great way to use up your garden lettuce!

That is one reason (there’s many) that I love gardening, it makes me explore ingredients and go outside my regular cooking box.   I have a few recipes coming up in the next week that involve lettuce and they’re all ones that I wouldn’t traditionally think of adding lettuce but since I want to use my harvest I get to have some kitchen fun and do some new ideas.   Because of this Chinese Fried Rice with Lettuce was born!

We love rice in our house! For example we eat this Indian basmati rice multiple times a week, so I knew I wanted to make another rice recipe!

This Fried Rice is delicious and so full of vegetables.  It tastes just like Takeout Fried Rice but because you’re making it in your own kitchen you can be sure it’s much healthier for you!   Many times you throw vegetables in your rice but often times lettuce gets looked over… but not here!  In this recipe we’re going to throw a ton of chopped up lettuce and eat away!    

This Chinese Fried Rice recipe is full of vegetables and tastes just like Takeout! 1 1/2 cup of lettuce is used making this a great way to use up your garden lettuce!This recipe is so easy to make, not to mention quick, because we’re using instant rice! Cook rice according to box. In a another small pot cook your carrots and frozen peas.   After those are done we’re going to add everything to a pan, along with lettuce and eggs and in minutes our Fried Rice will be ready! 

This Chinese Fried Rice recipe is full of vegetables and tastes just like Takeout! 1 1/2 cup of lettuce is used making this a great way to use up your garden lettuce!

Enjoy this Chinese Fried Rice With Lettuce for dinner sometime soon!

Looking for more rice recipes? Try my basmati rice!
If you’re looking for more Chinese recipes make sure to check out my Chicken and Broccoli, and 10 Minute Lo Mein!

 

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This Chinese Fried Rice recipe is full of vegetables and tastes just like Takeout! 1 1/2 cup of lettuce is used making this a great way to use up your garden lettuce!

Chinese Fried Rice With Lettuce

EASY Chinese Fried Rice recipe full of vegetables and tastes just like Takeout! 1 1/2 cup of lettuce is used making this a great way to use up your garden lettuce!

Course Side Dish
Cuisine Chinese
Servings 4

Ingredients

  • 2 cups uncooked instant rice
  • 2 cups beef broth
  • 2/3 cup chopped carrots
  • 3/4 cup frozen green peas
  • 2 tablespoons vegetable oil
  • 3 eggs
  • 1 1/2 cup chopped lettuce
  • 2 tablespoons soy sauce
  • 1/4 cup oyster sauce
  • sesame oil to taste don't skip this!

Instructions

  1. Cook rice according to box. Instead of water, cook rice in beef broth.
  2. In a small pot boil carrots in water for 3 minutes. Drop frozen peas into water, boil for 1 more minute, drain.
  3. Heat large pan over medium high heat. Pour in vegetable oil then stir in carrots and peas. Cook for 1 minute.
  4. Crack in eggs and stir them quickly to scramble them with carrots and peas.
  5. Add in cooked rice, lettuce, soy sauce and oyster sauce. Stir to combine everything together.
  6. Add sesame oil to taste on top. Stir again.
  7. Serve and enjoy!

 

 

Royal Cheddar Cheese Soup

In today’s recipe we’re going to go back to the Edwardian era and make classically delicious Royal Cheddar Cheese Soup.

I have a new favorite cookbook.  It’s called Edwardian Cooking, The Unofficial Downton Abbey Cookbook by Larry Edwards.  I don’t even watch Downton Abbey (YET) and I’m already obsessed.  The cookbook  includes 80 recipes from Sweet to Savory that include Breads, Side Dishes, Entrees, Desserts.  In the opening the author states “Long before there was the rage of organic food, sustained living and natural eating, there was the abbeys of Great Britain. Though Downton Abbey is a fictitious abbey, what we see dramatized is very real.  Also very real in the television dramatization is the food”.  

Edwardian Cooking
(Those cookies are coming to the blog soon!)

Everything that left the kitchen during this Era was made from scratch. The abbey cook would start their day around 6AM and the day would last 18 hours.  They would prepare 8 meals a day (including meals for the abbey staff). Besides the meals they would also prepare food for the High Teas and many social gatherings on the grounds of the Abbey. Hard work, right?

For this recipe here I have to warn you that this Royal Cheddar Cheese Soup is delicious.  Not only was it good for dinner but I made so much we also had it for leftovers the following day and it even warmed up beautifully.   I’m also pretty proud of myself because this recipe calls for onions and since they are pureed up I totally ate (slurped) them and enjoyed every minute of it!  

Royal Cheddar Cheese Soup

During the Edwardian era it was pratically required that if you served bread with a meal, you had to serve soup. These people knew how to live!  The most popular soup among the aristocrats was the smooth Royal Cheddar Cheese Soup.  The book describes it as the “quintessental English soup” as it includes potatoes, onions, cream and cheese.  When this soup was served it was never served hot.  It was always served at room temperature so guests at the abbey would not have to blow on the soup (the horror!).  

Lastly, it’s cool to note this Soup was always served at dinners when special guests were present.. so consider yourself fancy and enjoy this delicious Satiny Smooth Soup!

Royal Cheddar Cheese Soup_2

Royal Cheddar Cheese Soup_3

 

Royal Cheddar Cheese Soup

Servings 4

Ingredients

  • 1 tablespoon butter
  • 2 yellow onions peeled and chopped
  • 2 potatoes peeled and chopped
  • 4 cloves garlic peeled and minced
  • 6 cups chicken stock
  • 1/2 teaspoon dry mustard
  • 1 cup heavy cream
  • 2 cups grated sharp cheddar cheese
  • 1/2 teaspoon hot pepper sauce
  • 3 tablespoons minced chives or grated carrots

Instructions

  1. In a medium saucepan, melt the butter over medium heat. Add the onions, potatoes, and garlic and sauté 10 minutes.
  2. Add the chicken stock and bring to a boil. Reduce the heat to simmer and cook 10 minutes.
  3. Remove the contents of the saucepan to a food processor and puree.
  4. In the saucepan, over medium heat, whisk together the dry mustard and heavy cream.
  5. Stir the puree into the saucepan and simmer 5 minutes.
  6. Stir in the Cheddar cheese and hot sauce and keep stirring until the cheese has melted.
  7. Ladle into serving bowls, top with some chives or carrots, and serve.

Recipe Notes

Adapted from Edwardian Cooking, The Unofficial Downton Abbey Cookbook by Larry Edwards

Slow Cooker Sausage and Sauerkraut

FAMILY FAVORITE Slow Cooker Sausage and Sauerkraut served over mashed potatoes! This easy crockpot meal will become your family’s new favorite dinner! Use a good pork kielbasa for full flavor! It’s inspired by my Polish family!

FAMILY FAVORITE Slow Cooker Sausage and Sauerkraut served over mashed potatoes! This easy crockpot meal will become your family's new favorite dinner! Use a good pork kielbasa for full flavor! It's inspired by my Polish family!

A few weeks ago I was left with a cup of sauerkraut.  Being a person that doesn’t like any food to go waste I was going crazy with what to do with it.  We used some of it up on chili cheese dogs but what was going to be next?  

Then I thought of all the great family Polish recipes I ate as a kid.  There was always sauerkraut alongside meat and mashed potatoes so that’s how this Slow Cooker Sausage and Sauerkraut recipe was created.  

Sausage and Sauerkraut Ingredients

This is a simple recipe that doesn’t require many ingredients.

  • 1 cup sauerkraut
  • 3 tablespoons brown sugar
  • 1 pound pork sausage cut up into 1-2 inch pieces
  • 1/2 onion sliced
  • 1/4 cup water

How to Make Slow Cooker Sausage and Sauerkraut

  1. In  a bowl combine the sauerkraut and brown sugar. Place this into slow cooker.
  2. Next arrange the sausage pieces and onion over the sauerkraut.
  3. Pour water on top.
  4. Cook on high for 2 hours, checking occasionally to make sure there is still water.
  5. Reduce to low and cook for 2 more hours.
  6. Serve over mashed potatoes or egg noodles

It’s funny how recipes that just came out of no where end up being your favorite.  This slow cooked Sausage and Sauerkraut dish was a huge hit at the dinner table leaving it a now favorite favorite meal.  The meat becomes so tender and juicy in the slow cooker and it picks up the spices of the brown sugar giving it a slight sweet taste.

Polish Sauerkraut and Sausage

What to serve with Sauerkraut and Sausage?

I served this on mashed potatoes which I would totally recommend but you could also serve over rice or noodles. This is my favorite mashed potatoes recipe if you’re looking for a new one.

Mashed Potatoes in Bowl

So next time you’re wondering what’s for dinner, give this Slow Cooker Sauerkraut and Sausage dish a shot. I think you will love it just as much as we do!

Sauerkraut and Pork Sausage

More Sausage Recipes

Slow Cooker Sausage and Cabbage
Italian Sausage Soup
BBQ Sausage Kabobs
Slow Cooker Cabbage and Kielbasa

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FAMILY FAVORITE Slow Cooker Sausage and Sauerkraut served over mashed potatoes! This easy crockpot meal will become your family's new favorite dinner! Use a good pork kielbasa for full flavor! It's inspired by my Polish family!

 

Slow Cooker Sausage and Sauerkraut

FAMILY FAVORITE Slow Cooker Sausage and Sauerkraut served over mashed potatoes! This easy crockpot meal will become your family's new favorite dinner! Use a good pork kielbasa for full flavor! It's inspired by my Polish family!

Course Main Course
Cuisine Polish
Keyword sausage and sauerkraut
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 4
Calories 417 kcal

Ingredients

  • 1 cup sauerkraut
  • 3 tablespoons brown sugar
  • 1 pound pork sausage cut up into 1-2 inch pieces
  • 1/2 onion sliced
  • 1/4 cup water

Instructions

  1. In a bowl combine the sauerkraut and brown sugar. Place this into slow cooker.
  2. Next arrange the sausage pieces and onion over the sauerkraut.
  3. Pour water on top.
  4. Cook on high for 2 hours, checking occasionally to make sure there is still water.
  5. Reduce to low and cook for 2 more hours.
  6. Serve over mashed potatoes or egg noodles

Recipe Video

Spicy Italian Crushed Tomato Sauce

Doesn’t a big bowl of pasta just fill you up with happiness for dinner?  How about we add a touch of spice with some crushed tomatoes?  Magic, right?

That’s how I feel about this recipe, it’s absolutely magical.  I think most times when we think of tomato sauce it doesn’t have that kick to it, but this Spicy Italian Crushed Tomato Sauce definitely has some spice.   It’s not overly spicy, but there’s enough that gives it a extra zip zap taste.    Also, can we talk about the aroma that that this sauce has?  It’s delicious.  If you give this sauce a shot, just watch your  kitchen start to fill up with people asking when dinner is ready.   Tell them them a few more minutes and kick them out of your kitchen.  Then take a few big spoonfuls of this sauce first. 

Speaking of tomatoes… our tomatoes have adjusted from their transplanting period and are now firm in their containers.  I love seeing them start to add a few inches of height and turn a nice green color.  Expect a big garden update post at the end of this week!  The other fresh star of this recipe is the basil.  I was able to throw in a big bunch of basil chopped up in this sauce and it was a perfect fit (not to mention the smell was amazing!).  Don’t you just love fresh basil?  Mmmm!

Spicy Crushed Tomato Sauce

Spicy Crushed Tomato Sauce_1

Spicy Crushed Tomato Sauce_2
You can totally use whatever pasta you want to use.  This was one of those nights where I threw a bunch of quarter filled boxes together for a pasta mix!

Spicy Crushed Tomato Sauce_3

Spicy Crushed Tomato Sauce_4

 Now go on and have a great pasta dinner tonight.. enjoy!

Spicy Italian Crushed Tomato Sauce

Ingredients

  • 1/4 cup olive oil
  • 6 cloves garlic minced
  • 1 teaspoon red pepper flakes
  • 1 28 oz can of crushed tomatoes or fresh crushed tomatoes
  • 1 8 oz can of tomato sauce
  • 1 bunch of fresh basil chopped up
  • 1 small bell pepper chopped up
  • 1 12 ounce package dried pasta of choice

Instructions

  1. Heat olive oil in a large pan over medium heat. Add garlic and saute for 2 minutes.
  2. Add red pepper flakes and saute for 1 minute.
  3. Stir in crushed tomatoes, tomato sauce, basil and pepper.
  4. Simmer for 20 minutes, stirring a few times.
  5. Bring a large pot of salted water to a boil. Add your pasta of choice and cook as instructed on box. Drain.
  6. Add pasta sauce to pasta and stir.
  7. Serve hot and enjoy.

The Best Collard Greens

I have been saving up this recipe for a few months anxiously awaiting to share it with you guys. The time has come, the best collard greens are here!

My obsession with collards came last year when I had some authentic ones down South. From there I was obsessed.  I came home, got a few bunches of collard greens and promised myself I would try to learn to make them just as good (or at least close!).  The outcome is a major mouth watering recipe.   When I first made this exact recipe there was silence at the dinner table as we just wanted to savor the taste.  Then a few days later they were requested again for dinner.  Then a few days later, again.   I’m at the point where I love these greens so much I would just have them for dinner, nothing else. They are so good.  Just thinking about them gets me all worked up.

I’m kicking myself because we didn’t plant any collard seeds this year.  What were we thinking? Don’t worry though, next season there will be collards.  And lots of them!

Enjoy this delicious recipe and have a great weekend! Are you doing anything fun?

The Best Collard Greens

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The Best Collard Greens_2

Looking for a vegetarian recipe? Try my Vegetarian Collard Greens!

 

The Best Collard Greens

Ingredients

  • 1 tablespoon olive oil
  • 6 slices turkey bacon or regular
  • 3 cloves garlic minced
  • 1 pound collard greens chopped
  • 3 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pinch of red pepper flakes
  • 1 tablespoon brown sugar

Instructions

  1. Heat olive oil in a large pot over medium high heat.
  2. Add bacon and cook until crisp. Remove bacon from pot, crumble and return to pot.
  3. Add garlic to pot and cook for 1-2 minutes.
  4. Add collard greens and stir until they begin to wilt.
  5. Add chicken broth, salt, pepper, red pepper flakes and brown sugar. Stir.
  6. Reduce heat to low, cover and simmer for 45 minutes.
  7. Enjoy!

Peanut Butter and Pickles Sandwich

I’m obsesed with Peanut Butter and Pickles!  I just can’t get enough of this combination!

Pretty much every single day for lunch or a late afternoon snack, I’ve been toasting up one or two slices of bread,   throwing on some peanut butter, throwing on a big pile of pickles and then eating it up with a smile!  Have you ever tried peanut butter and pickles? I love the combo of the sweet and the tart.

And my favorite Peanut Butter for this sandwich? I’m obsessed with Peanut Butter & Co’s The Bee’s Knees right now.   You guys know my love for Peanut Butter & Co, but I am super in love with the sweet addition of the honey in this.  If you’ve tried this kind of Peanut Butter or you have and love it too, then make sure enter the Giveaway down below where you can win 2 jars! 

First up, toast 2 pieces of bread.  I love the Light versions of bread nowadays, 1 slice is 40 calories.  Love it.  What else do I love? This plate that Katie gave me.  Thanks girl!
Peanut Butter and Pickle Sandwich

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Tomato Macaroni and Cheese

Delicious Tomato Macaroni and Cheese casserole recipe, ready in less than 1 hour.

If you add tomatoes to macaroni and cheese, that makes it a healthy dish, right?  I’m glad you agree with me!

For this recipe  we are mixing 2 cups of fresh chopped tomatoes with some cheesy macaroni noodles.  If you don’t have fresh, don’t worry I got you covered too.  Instead substitute it with 1 can of diced tomatoes.   I have a entire macaroni and cheese recipe section now and check out how many of them have vegetables in… I really love getting veggies cheesy!   So next time you’re craving some homemade mac and cheese add some tomatoes! Enjoy!
Delicious Tomato Macaroni and Cheese casserole recipe, ready in less than 1 hour.

Delicious Tomato Macaroni and Cheese casserole recipe, ready in less than 1 hour.

Delicious Tomato Macaroni and Cheese casserole recipe, ready in less than 1 hour.

Tomato Macaroni and Cheese

Ingredients

  • 2 cups macaroni noodles
  • 8 oz cheese either cheddar or mozzarella
  • 2 cups fresh diced tomatoes or 1 can diced tomatoes
  • 1 teaspoon sugar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1/2 cup bread crumbs

Instructions

  1. In a large pot boil macaroni noodles per directions on box. Drain and put half in a greased casserole dish.
  2. Take half of cheese and add on top of macaroni.
  3. Put remaining half of macaroni noodles on top, then top again with remaining cheese.
  4. Stir together diced tomatoes, sugar, Worcestershire sauce, mustard, salt, thyme and pepper in bowl. Pour over macaroni mixture.
  5. Spread bread crumbs on top of dish.
  6. Bake, uncovered at 350 degrees for 40 minutes.

Delicious Tomato Macaroni and Cheese casserole recipe, ready in less than 1 hour.

Chinese Bok Choy and Mushroom Noodles

CHINESE Bok Choy and Mushroom Noodles is DELICIOUS! This healthy recipe is made in 15 minutes and makes Asian cooking easy! These noodles are vegetarian, spicy and simple! We love this dinner in our house!

Lately I have really been in the mood for a big bowl of Chinese noodles full of vegetables so I cooked this Bok and Mushroom Noodles dish one night and now it’s a official staple for dinner. I love that I can use both fresh bok choy and kale from the garden making this a healthy vegetable dish too! 

CHINESE Bok Choy and Mushroom Noodles is DELICIOUS! This healthy recipe is made in 15 minutes and makes Asian cooking easy! These noodles are vegetarian, spicy and simple! We love this dinner in our house!

This Chinese dish will only take you 15 minutes to make so it’s a easy meal to make on weeknights!    The red pepper flakes and ginger add a little spice that goes a long way for flavor.  These noodles are not soupy as the broth will boil off and the rice noodles will soak them up.

CHINESE Bok Choy and Mushroom Noodles is DELICIOUS! This healthy recipe is made in 15 minutes and makes Asian cooking easy! These noodles are vegetarian, spicy and simple! We love this dinner in our house!

CHINESE Bok Choy and Mushroom Noodles is DELICIOUS! This healthy recipe is made in 15 minutes and makes Asian cooking easy! These noodles are vegetarian, spicy and simple! We love this dinner in our house!

Hope you enjoy these simple and healthy Bok Choy and Mushroom Noodles! CHINESE Bok Choy and Mushroom Noodles is DELICIOUS! This healthy recipe is made in 15 minutes and makes Asian cooking easy! These noodles are vegetarian, spicy and simple! We love this dinner in our house!

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CHINESE Bok Choy and Mushroom Noodles is DELICIOUS! This healthy recipe is made in 15 minutes and makes Asian cooking easy! These noodles are vegetarian, spicy and simple! We love this dinner in our house!

Looking for more easy Chinese recipes? Try:
10 Minute Vegetable Lo Mein
Chinese Fried Rice With Lettuce
Chinese Takeout Chicken and Broccoli
Chinese Pork Wonton Soup

Chinese Bok Choy and Mushroom Noodles

CHINESE Bok Choy and Mushroom Noodles is DELICIOUS! This healthy recipe is made in 15 minutes and makes Asian cooking easy! These noodles are vegetarian, spicy and simple! We love this dinner in our house!

Ingredients

  • 2 tablespoons olive oil
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon ginger
  • 1 large head bok choy - chopped
  • 1/2 cup kale - chopped
  • 8 oz sliced mushrooms
  • 4 cups chicken broth
  • 12 oz rice noodles
  • salt + pepper to taste

Instructions

  1. In a pot heat olive oil over medium high heat. Add red pepper flakes, ginger, bok choy, kale and mushrooms. Stir to combine them while cooking for 2-3 minutes until the greens wilt.
  2. In a large pot bring chicken broth to a boil. Once boiling add rice noodles, cooking as instructed on noodle package. When the noodles have 4 minutes left, add vegetables and stir.
  3. Season with salt + pepper if needed.
  4. Enjoy!

Broccoli Grilled Cheese Sandwich

 Today we’re going to give a makeover to our favorite childhood sandwich, The Grilled Cheese.

As a kid I would beg my Mom to make Grilled Cheese sandwiches for lunch and dinner.  When I wasn’t asking her to make them, I was ordering them at the diner served alongside a big spoonful of mashed potatoes.  Did you ever have grilled cheese and mashed potatoes? It’s the perfect combo, especially if there’s a bunch of gravy poured over your potatoes.

One night we were craving something different for dinner but wanted to use up some fresh broccoli we picked that was growing under the greenhouse.   After a quick broccoli roast, these sandwiches were made and enjoyed… very quickly!  Immediately after finishing his Matthew said “I want another!”.  Me too man, me too.

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Baked Kale Meatballs and Is it Spring? Are you sure?

It’s Spring, right?  Are you sure?  I mean snow and sleet storms happen when it was just 75 degrees a few days ago, right?  Wait.  What is going on?

Spring was here.  The sunshine was blasting.  I had my sunglasses on and short sleeves.  I was planning picnics in the park.  I was ready to get the tomatoes outside.  I was excited for walks for ice cream.  I took my mittens out of my bookbag.  Winter coat? No way, that was packed away.

Then Tuesday night came.  We were on our way home from the last regular season home Brooklyn Nets game (note: The Knicks killed us, but who cares, we’re going to the playoffs unlike you Knicks) when suddenly it just started sleeting and snowing.  We’re talking sleet that comes down and cuts you in the face.  We’re talking a storm where you get home and you have to throw your clothes right in the washer because you’re soaked.  We’re talking weather where there’s no way of not looking like a wet dog (note: I do not look cute like a dog does.  I look like a monster).  This all happened…. in Mid April!

So immediately worries set in for the garden.  Broccoli, Cauliflower, Bok Choy, Lettuce, Peas, Carrots, Radishes, Kale, Onions and more were already planted.   We were historically set to not go below freezing again and we were definitely set for not having snow again until Winter.  Then Mother Nature had to go out and have a bad day…

There’s not  much you can do to protect a garden in mid storm.  Yes, you can brave the sleet while getting soaked to throw on some fabric to protect them from the freezing temperatures (which is what we did), but there comes a time where you just have to hope the plants are going to be ok and just leave them be.    The wait is the worst feeling.    During the next morning we ventured to the roof to find our peas in snow, with more fabric being pressed into the plants due to snow weight on top.  

garden

garden

The kale didn’t look good.  The lettuce didn’t look great.  The sugar snap peas looked frozen.  The onions were knocked over.. but it was too early to tell as they still needed some afternoon sun to bounce back.
Kale, Sleet Snow Storm April 2014

Kale, Sleet Snow Storm April 2014_2

One thing was certain though, the kale had to be picked. If you guys remember, this kale was planted last Summer (!) and it somehow survived Winter (!) so in terms of how long it’s been planted, it was a real true survivor.  I was a bit bummed that this freak storm was the one to finally destroy it, but time was not on it’s side. Kale, Sleet Snow Storm April 2014_1

Kale, Sleet Snow Storm April 2014_4

So with my winter coat on with a somber heart (I’m so dramatic, I know) I picked all 6 kale plants.  These kale plants really grew fantastically and even though they were destroyed by the weather, it was close to time to pick them anyways as they were starting to flower.   I got pounds of kale off these plants and my entire bottom shelf of the refrigerator is now full of kale. 
Kale, Sleet Snow Storm April 2014_3

But first I had to take a dramatic photo of me with my baby kale and title it “Kale Mother” to post on Instagram.  I love my friend Avery’s comment: PAMALEESI: MOTHER OF KALES
“Kale Mother”, the story of a mother losing her kale plants in a freak sleet snow storm during Spring of 2014 when it was 70 degrees a few days ago.  #kale #rip #mother #artphotography #art #documentary #gardenchat #bluehair #manicpanic  #rooftop #NYC #Br

 

How did the other plants do after they thawed out? We think everything is ok.  A few leaves got burned by the frost, but the lettuce bounced back beautifully and the peas are still standing tall (alongside the onions).    Let’s take a collective sigh of relief as it could have been a real disaster with months of seedling planning ruined.   I guess we had a little luck saved! 

So now with a ton of kale.. what are we going to do?  I wanted to make something right away so I could use up a few full cups of kale, as I get a little stressed with too much kale!  We love our kale turkey meatballs, especially on a hoagie,  so I decided to make a double batch and put a spin on this recipe with mixing the meats.  This was the perfect solution because I got 1 dinner that night out of it, and 2-3 extra dinners to freeze.  Lately we’ve been craving meatballs with pasta but we’re too lazy to make them when hunger hits, so now they’re all ready to be eaten (after being defrosted!)

So let’s make some meatballs! First the kale was picked.  But first I had to weigh in. This year I’m going to keep track of how much we grow to see.  I’ve been telling myself to do this every year but this year I’m going to do it! (I hope..)
Kale, Sleet Snow Storm April 2014_6

 In my other meatballs recipe I usually pan fry them but I didn’t feel like babysitting them so I decided to bake them instead.   I loaded 2 cookie sheets full of meatballs!
Baked Kale Meatballs

These meatballs turned out beautifully! They were crisp on the outside, moist in the inside and full of flavor.    These might be some of the best meatballs I ever made so I was happy to see them made alongside our garden kale.  Having a bit of homegrown in every meal always makes it better, right?    Also these are going to make your home smell great.  When someone walked in our front door about 2 hours after baking they said “It smells so good in here!”.  It totally did.

Baked Kale Meatballs _1

Baked Kale Meatballs _2

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Baked Kale Meatballs _3

 To freeze them, I separate them into meals and put in a freezer bag.  When it’s time to enjoy them, I’ll let them sit out for a bit to defrost, then warm them up to eat, or throw in a pot to cook alongside the pasta sauce.

Baked Kale Meatballs

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Baked Kale Meatballs

Ingredients

  • 4 cups uncooked chopped fresh kale
  • 1 pound ground turkey
  • 1 pound ground beef
  • 2 pinches each of dried rosemary parsley and oregano
  • 3 tablespoons olive oil
  • 6 cloves garlic
  • 2 eggs

Instructions

  1. Add 3 tablespoons of olive oil to a pan over medium high heat. Add kale and spices. Cook until your kale is wilted.
  2. Put kale mixture and garlic into a food processor and chop it up. Add your turkey and egg and pulse until it's combined. Depending on food processor size you might have to do 2 batches.
  3. Form this mixture into 1-2 inch balls.
  4. Preheat oven to 350 degrees.
  5. Line 2 cookie sheets with aluminum foil and spray with nonstick spray.
  6. Put meatballs on foil and cook 35-40 minutes or until the internal temperature is 160 degrees.
  7. Enjoy right away, or freeze for later.

Recipe Notes

Makes 30 meatballs.

Have a great weekend everyone!
How’s the weather where you are?  Is it finally Spring?

Pasta al Gratin Macaroni and Cheese

“Hey quick, come over and check out this béchamel sauce” I yelled to Matthew.
“What?” he responded.
“Get over here, you have to check out this sauce.  It’s so beautiful!” I demanded.  Nicely.
Begrudgingly he arrived at the stove.  “What?”
“What? Did you just what this sauce? Look at it!”.  
“What?”
Am I married to a man who can’t see and appreciate the beauty of this white sauce?  “What?  What again?  Look at it! Look at how beautifully the milk has cooked making it oh so creamy.”
He nods.
“Get out of here.  Right now! No sauce for you!”

Italian Cooking Pasta al Gratin_6

Sometimes other people just can’t see the beauty in things, but what are you going to do?

I am obsessed with the béchamel sauce that holds together this macaroni and cheese dish.  You’d think by looking at it the dish is full of cheese, but there is only 1/4 cup of cheese in this dish!    The sauce is made slowly cooking the milk until it turns creamy, patience is key here.  The sauce is velvety and oh so rich making it hold together your elbow noodles perfectly.  

.Italian Cooking Pasta al Gratin_8

Italian Cooking Pasta al Gratin_9

Italian Cooking Pasta al Gratin_7

 

Pasta al Gratin Macaroni and Cheese

Servings 3
Author Anna Del Conte

Ingredients

  • 2 oz fontina grated
  • 2 oz Parmesan grated
  • 12 oz penne or macaroni elbows
  • 3 cups whole milk
  • 5 tablespoons butter
  • 1/2 cup flour
  • sea salt and black pepper
  • grated nutmeg

Instructions

  1. To make the bechamel sauce, heat the milk until hot but not boiling. Remove from the heat.
  2. Melt the butter, remove the saucepan from the heat, and stir in the flour. Put the pan back on the heat and cook, stirring constantly, for about 30 seconds.
  3. Remove the pan from the heat an add the milk gradually. Return the pan to the heat and cook until the sauce comes to a boil. Season with salt and pepper and a generous amount of nutmeg. Cook for a few minutes, stirring constantly.
  4. To finish the sauce, leave cooking on low for 10-15 minutes, only stirring occasionally. This long, slow cooking makes it a rich sauce you would not be able to achieve if you cooked for a shorter time.
  5. Add the cheeses to the sauce.
  6. Cook the pasta in boiling salted water until al dente, as instructed on box. Drain.
  7. Heat the oven to 350 degrees.
  8. Coat a shallow baking dish with a little of the sauce. Dress the pasta with about 2/3 of the bechamel and transfer to the prepared dish. Spread the rest of the sauce all over the top. Bake for 30 minutes.
  9. Remove from oven and let sit for 5 minutes before serving to allow the flavors to blend while cooking a little.

Recipe Notes

Adapted from Italian Kitchen

Chicken and Cherry Tomato Toss Stir-Fry

 10 minute Chicken and Cherry Tomato Stir-Fry recipe.  Serve hot over rice, couscous or noodles.

This chicken and cherry tomato toss is a gardeners dream serving up a fresh and delicious stir-fry dish!  When tomato season hits I like to be prepared for recipes because once one it starts…. then it will start to rain tomatoes!    

When tomato insanity hits we often have days where we are picking 10 pounds of tomatoes.  I make plenty of sauces to last us through winter, but I love to enjoy our cherry tomatoes super fresh for dinner!  This Chicken and Cherry Tomato Toss Stir-Fry is totally going to be a Summer time favorite!
 10 minute Chicken and Cherry Tomato Stir-Fry recipe. Serve hot over rice, couscous or noodles.

The combination of chicken stock, soy sauce and ginger root gives this a great “Asian” tasting meal.  I can totally see this being a Chinese dish served over rice.  In my case I served it over thick lo mein noodles which was a perfect compliment to the chicken and tomatoes.    After dinner I was declaring this delicious so next time you set your eyes on some cherry tomatoes, grab them and make this Stir-Fry!  

 10 minute Chicken and Cherry Tomato Stir-Fry recipe. Serve hot over rice, couscous or noodles.

 10 minute Chicken and Cherry Tomato Stir-Fry recipe. Serve hot over rice, couscous or noodles.

 10 minute Chicken and Cherry Tomato Stir-Fry recipe. Serve hot over rice, couscous or noodles.

 10 minute Chicken and Cherry Tomato Stir-Fry recipe. Serve hot over rice, couscous or noodles.

 

Chicken and Cherry Tomato Toss Stir-Fry

Author Courtesy of 300 Best Stir-Fry by Nancie McDermott © 2014 www.robertrose.ca Reprinted with publisher permission.

Ingredients

  • 3 tbsp chicken stock
  • 1 tbsp soy sauce
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 2 tbsp vegetable oil
  • 1 tbsp coarsely chopped garlic
  • 1 tbsp finely chopped fresh ginger root
  • 12 oz skinless boneless chicken breasts cut into 11⁄2-inch
  • 1 ⁄3 cup thinly sliced green onions
  • 3 ⁄4 cup halved cherry tomatoes

Instructions

  1. In a small bowl, combine chicken stock, soy sauce, dark soy sauce, if using, sugar and salt and stir well. Set aside.
  2. In a wok or a large deep skillet, heat oil over medium-high heat. Add garlic and ginger and toss well, until fragrant, about 30 seconds.
  3. Add chicken and spread into a single layer. Cook, undisturbed, until edges turn white, about 1 minute. Toss well. Cook, tossing occasionally, until no longer pink, about 1 minute more.
  4. Add chicken stock mixture, pouring in around sides of pan. Cook, tossing occasionally, until chicken is cooked through and coated in a thin, smooth sauce, 1 to 2 minutes more.
  5. Reserve a generous pinch of green onions for garnish, and add remaining green onions and cherry tomatoes to pan. Cook, tossing once, for 1 minute more.
  6. Transfer to a serving plate. Sprinkle reserved green onions over chicken. Serve hot or warm over rice, couscous or noodles.

Recipe Notes

Serves: 4

 10 minute Chicken and Cherry Tomato Stir-Fry recipe. Serve hot over rice, couscous or noodles.

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