Honey Sesame Shrimp and Brussel Sprouts Stir Fry

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This is the best recipe with Brussel sprouts I have ever made To kick this up a notch, feel free to add in a drizzle of Sriracha, or a pinch of red pepper flakes.

What you Need:

3 Tbsp. honey, divided
1 Tbsp. rice wine vinegar
1 Tbsp. soy sauce
2 tsp. freshly grated ginger
1 pound large shrimp, peeled and deveined (tails left on)
2 Tbsp. vegetable oil, divided
1 pound brussels sprouts, trimmed and quartered
salt and pepper
3 cloves garlic, thinly sliced
3 scallions, white and green parts separated and thinly sliced
2 tsp. toasted sesame oil
(optional) fried garlic, for garnish

How to Make it:

Whisk together 2 tablespoons honey, vinegar, soy sauce and ginger in a large bowl. Add shrimp and toss to combine. Cover and let marinate in the refrigerator for 1-3 hours.

When ready to cook, heat 1 tablespoon vegetable oil in a large sauté pan or wok over medium-high heat. Add brussels sprouts and saute for about 5-7 minutes, stirring occasionally until tender and the edges begin to slightly brown and caramelize. Drizzle with honey, season with salt and pepper, and toss to combine. Pour the mixture to a separate platter.

Meanwhile, add remaining 1 tablespoon vegetable oil to pan, and return to heat. Add garlic and scallion whites and cook until fragrant, 30 seconds. Remove the shrimp from the marinade with a slotted spoon, then add to the pan. Season with salt and pepper, and saute until opaque throughout, about 4 minutes. Add to platter, top with scallion greens, and toss. Serve immediately, garnished with sauted garlic if desired.

Roasted Garlic Bread

 

Garlicy, Buttery Goodness right here, bake your garlic, mix with butter and other herbs and cheese and bake. So Delicious.

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8 servings

What you need:

3 heads garlic
2 tablespoons olive oil
1 (1 pound) loaf Italian bread
½ cup butter
1 tablespoon chopped fresh parsley (Optional)
2 tablespoons grated Parmesan cheese (Optional)

How to Make it:

Preheat the oven to 350 degrees F Slice the tops off of garlic heads so the tip of each clove is exposed. Place garlic on a baking sheet and drizzle with olive oil. Bake until garlic is soft, about 30 minutes.

Squeeze the cloves of garlic from their skins into a medium bowl. Stir in the butter, parsley, and Parmesan cheese until well blended. Spread onto the cut sides of the bread.

Set the oven to broil. Slice the loaf of bread in half horizontally, and place cut-side up on a baking sheet.

Broil bread until toasted, about 5 minutes. You can add shredded cheese and bake a couple minutes longer to melt if you like.

Baked Boneless Pork Chops

These Pork Chops are so good, juicy, tender and easy, plus they take very few ingredients, are healthy and affordable. Try this recipe today.

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What you need:

4 boneless pork chops
seasonings: salt, pepper, garlic powder, (a little ranch seasoning mix works great too)_I make my own
1/2 cup of sour cream
small can of French fried onions

How to  make it:

I used the thin sliced boneless pork chops (season with salt, pepper, garlic powder)

Lay them in a single layer in the bottom of a 9x13 Pan

Preheat oven to 350

Cover with a layer of sour cream

Top with the French fried onions (I used the whole can)

Cover and bake for about 35 min

Something magical happens and these are so tender and good!

Add your favorite sides, garlic bread

Eggplant Lasagna

 

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If you love Italian food like I do, then you know this is comfort food. This is my vegetarian version of my lasagna. try and see if you agree it's a favorite too! You can add zucchini or yellow squash cut into thin strips, finely chopped broccoli or cauliflower and sweet peppers too.

What you need:

9 lasagna noodles, uncooked
1 T olive oil
1-1 1/2 lbs. eggplant, thinly sliced
1/2 c onion, chopped
3-4 cloves garlic, minced
1 lb. sliced mushrooms
15-1/2 oz. jar spaghetti sauce, divided
8-oz container ricotta cheese, divided
1 c shredded mozzarella cheese, divided
1 T grated Parmesan cheese, divided

How to make it:

Cook lasagna noodles according to package directions, just until tender; drain. Meanwhile, drizzle olive oil into a large non-stick skillet over medium heat. Add eggplant slices and cook until golden on both sides; set aside eggplant. Add onion and garlic to skillet and cook for about 3 minutes, stirring occasionally. Add mushrooms; cook about 5 to 7 minutes, until tender, stirring often. Spread 1/4 of spaghettis sauce in the bottom of a greased 11" x 7" baking pan. Layer 1/3 each of cooked noodles, ricotta cheese, mushroom mixture, mozzarella cheese, eggplant slices, sauce and Parmesan cheese. Repeat layers twice. Bake, uncovered, at 350 degrees for 30-40 minutes, until bubbly and cheese is melted. Let stand several minutes before slicing. Serves 8.

This recipe is published in the Gooseberry Patch book, Fresh Farmhouse Recipes 2021

My recipe is on page 146 check it out, be sure to grab your copy now

Stuffed Mushrooms

 

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Stuffed Mushrooms are so good they get asked for often here, so here is my recipe for really good ones.

What you Need:

20 large mushrooms (scrubbed clean and stems separated)
1 tablespoon Olive oil
2 tablespoon Minced shallots or minced onion
1 Large garlic clove (minced)
Salt
3 tablespoon Chopped parsley
1 teaspoon dried thyme
2 tablespoon breadcrumbs
2 tablespoon Vegetable stock
2 tablespoon Olive oil
2 tablespoon Grated parmesan cheese

Any Shredded cheese you prefer for topping before baking

How to Make them:

Preheat oven to 375 degrees F.

Finely chop mushroom stems. Heat 1 tablespoon olive oil in a small frying pan over medium-high heat. Sauté the chopped mushroom stems and the shallots for 4-5 minutes, stirring often.

Add the garlic and almonds and sprinkle with salt. Stir well and sauté 2 more minutes. Turn off the heat and add the parsley, herbs and breadcrumbs.

Pour the vegetable stock into a food processor, then the rest of the stuffing. Pulse several times to get a fine mixture, almost a paste.

Fill each mushroom with the stuffing. Sprinkle grated parmesan and a little shredded cheese over each mushroom and bake for 20-25 minutes, or until the cheese browns a little. Allow to cool for 5 minutes or so before serving.

Try my recipe for Teriyaki Steak Rolls

https://cherylstastyhomecooking.blogspot.com/2022/01/teriyaki-steak-rolls.html

Teriyaki Steak Rolls

You can use all of just  some of the vegetables listed for this recipe, depending on what you like or have on hand. We make it different to taste or choice.

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Servings: 8

What you need:

1 pound skirt or flank steak
½ cup soy sauce
3 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons honey
1 lime, juiced
1 teaspoon Sriracha sauce, optional
1 bell pepper, cut into matchsticks
1 carrot, cut into matchsticks
½ zucchini, cut into matchsticks
16 asparagus stalks, halved
1 red onion, sliced
Sesame seeds, for serving

How to Make it:

First take the steak and pound it with a meat tenderizer, as you pound pull with the meat tenderizer as you work the meat to help thin.

In a baking dish with the steak, mix the soy sauce, garlic, ginger, honey, lime juice, and Sriracha sauce (optional).

Lightly massage the marinade into the steak and cover. Refrigerate 1-4 hours.

Once marinated, cut the steak into 8 equal rectangles. You may need to pound the steak thinner if using a thicker cut.

Place a few slices of each of the vegetables on a slice of steak, making sure they are all about the same length.

Roll the steak up over the vegetables and secure it with a toothpick. Soaking your toothpicks will prevent burning.

In a small saucepan over medium heat, pour in the leftover marinade and bring to a boil.

Boil for about one minute, take off the heat, and set aside to use as a glaze.

In a grill pan or on the grill over medium high heat, place your steak roll-ups and cook for 2-3 minutes.

Flip the roll over and use a heat-safe brush to brush the glaze on each roll.

Cook for about 2-3 minutes longer and remove from heat. Top with sesame seeds.

You can also bake these for about 10 minutes at 400 degrees if not done to your liking bake another 8 minutes or so. 

See my recipe for Stuffed Mushrooms too

https://cherylstastyhomecooking.blogspot.com/2022/01/stuffed-mushrooms.html

Bacon Wrapped Chicken with Mushrooms in a Cream Sauce

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Delicious dinner, full of rick good flavors. Make it really special and throw in a variety of exotic mushrooms, shiitake, portabella, oyster, etc. It can be prepared in one skillet. Serve with a salad, over rice or pasta or along with potatoes if you like. 

What you need:

2 tablespoons butter or margarine, melted 
6 chicken thighs 
salt and pepper to taste 
6 slices bacon (thin sliced) 
2 tablespoons minced garlic, divided 
1 cup sliced fresh mushrooms 
1/4 cup dry white wine (optional) or broth 
1 cup heavy cream

1 tsp corn starch to thicken sauce

How to make it:

Season chicken with a little salt, remember the bacon is salty already. and pepper. Wrap chicken with bacon slices Melt butter in skillet, when skillet is nice and hot, place chicken in skillet and cook till no more red juices show or check temp of chicken reaches 165. 

Add mushrooms, garlic to pan and cook about 5 minutes or so t ill tender and turning brown.

Remove chicken and mushrooms to dish then Whisk in wine and heavy cream and corn starch till smooth, pour into skillet with the browned bits and butter and cook until warmed through on low so not to curdle cream, about 5  minutes. Stir chicken and mushrooms into sauce to coat, and serve. 

Homemade Ranch Dressing

YES we are Ranch Lovers, and so many times when I need the ranch dressing, it's, You guessed it, empty!

So I decided to make my own mix, and it's very good, I am going to give you my recipe and let you know you can adjust it to you tastes.

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Homemade Ranch Dressing Seasoning Mix

Ingredients 

•2 Tbsp dried parsley
•1 tsp dried dill
•1 tsp garlic powder
•1 tsp onion powder
•1/2 tsp dried basil
•1/2 tsp pepper

Directions

•Add each of the dried spices to a bowl and gently stir. I use either a food grander or a mortar and pestle to grind my dried herbs finer.

•Store in a resealable plastic baggie or small ball canning jar with tight fitting lid  in your spice cabinet.

To Make Dressing

•To make the ranch dressing, whisk together 1/3 cup mayonnaise with (1/4 cup milk +1 Tsp Apple Cider Vinegar)Mix your milk and vinegar first, let sit 5 minutes before mixing with Mayo (more or less depending on the consistency you want) with 1 Tbsp of the homemade ranch dressing seasoning mix.  Season with salt, to taste. Let sit for 30 minutes in fridge and can refrigerate for up to 3 days.

•Makes about 4 Tbsp worth of mix. Or use the ratios above and mix up however much you’ll need!

 

 Here is another recipe I use the above mix to make a thicker dressing or works as a great dip. Start off with less of the Ranch mix to start, let it sit for 30 minutes at least then taste, want more seasoning, add another spoonful.

Homemade Ranch Dressing

1 1/2 cups mayonnaise
1/2 cup sour cream
1/4 cup heavy cream
2 tablespoons lemon juice
1-2 tablespoon of Ranch Mix above.

 

Directions:

Place all ingredients in blender or food processor, blitz on high speed for 2 minutes. In a hurry, don't want the mess?  Mix it with a whisk and then pour it in a container you can shake before each use. Works too.

The mixture will look runny, but will thicken as it chills.

Store in an airtight container in refrigerator for up to two weeks.

Coconut Rice Pudding

Creamy goodness topped with cinnamon, nutmeg, coconut makes it the much better, looks good served in pretty bowls. You can make it, try it.

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What you need:

¾ cup uncooked white rice
1 ½ cups water
2 ½ cups coconut milk, divided
½ cup sugar
½ tsp vanilla or cinnamon
¼ tsp salt
1 egg
1 cup chopped or mixed dried fruit, chopped dates, or raisins(optional)
Sprinkle ground cinnamon and or nutmeg and coconut top before serving if you like.

How to make it: 

Combine rinsed rice and 1 ½ cups water. Bring to a boil, reduce heat, cover, cook for 20 min. Stir in 2 cups coconut milk, sugar, and flavoring. Bring heat back up to boiling, then lower to simmer. Cook 20 min or so, until creamy, stirring frequently. In a smaller bowl stir together and beat ½ cup milk and 1 egg. Fold into rice mixture and stir well, cooking for 5 more minutes. Pour into a bowl and add flavorings. Refrigerate several hours or serve warm. It's even better the next day.

Apple Orchard Salad with Maple-Dijon Vinaigrette

 

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#salad #applesalad #eatinghealthy

What you need:

1/2 cup diced apples

1/2 cup red and green cabbage

1/2 cup chopped lettuce

1/4 cup thin sliced carrots

a few broccoli stem bits

1/4 cup shredded cheese

green onions

crispy crunchy croutons

For the Maple-Dijon Vinaigrette:

1/2 cup extra virgin olive oil

1/4 cup apple cider vinegar

1 Tablespoon pure maple syrup (not pancake syrup)

1 Tablespoon Dijon mustard

salt and pepper

How to make it:

Combine ingredients for Maple-Dijon Vinaigrette in a jar with a tight fitting lid or bowl then shake or whisk to combine and refrigerate. Can be done ahead of time.

Add all the salad ingredients into a bowl and toss lightly. Top with croutons, and drizzle dressing overall just before serving. Season your way with S&P, I like garlic powder too or try Everything Bagel seasoning.