Pork Egg Roll in a Bowl

This quick-fix meal is packed with protein, vitamins, and flavor. This meal-in-one is also colorful and crunchy. Another winning recipe my sister, Marla Payne, shared.It is SO GOOD that we had had to have a second helping! 

Our nephew Mason as he prepares what is basically a quick stir-fry meal . . . that was ABSOUTELY DELICIOUS! 

Pork Egg Roll in a Bowl   45 to 6 servings

1 pound ground pork

1 tablespoon canola oil

4 scallions (green onions), chopped, white and green parts separated

4 garlic cloves, minced

1 teaspoon minced fresh ginger

1 teaspoon garlic chili oil (or use sesame oil or more canola if this is not available)

1 (16-ounce) pkg. coleslaw mix or ½ of a large (3 lb.) cabbage, shredded

1/3 cup lower-sodium soy sauce or coconut aminos

1 teaspoon toasted sesame oil

Chopped peanuts and/or sesame seeds for garnish

1. Heat canola oil in a large skillet or wok over medium high. Ad pork; cook until browned, 5 to 7 minutes, using a spatula to break up any large pieces.
2. Add white part of the scallions, garlic, ginger and garlic chili oil to skillet; cook, stirring often, until fragrant, 1 to 2 minutes.
3. Add coleslaw mix, stirring to incorporate. Cook, stirring often, until vegetables are tender, 5 to 7 minutes.
4. Add soy sauce and sesame oil to skillet; stir to coat. Cook until all liquid is absorbed, 2 to 3 minutes. 
5. Garnish with green part of scallions, peanuts and sesame seeds, if desired. 

Crockpot Pepper Steak Recipe L

Round steak was on sale and I have a few garden peppers and onions left so  pepper steak in the crockpot was an easy and tasty dinner.n

Crockpot Pepper Steak Recipe       About 5 to 6 servings

1 1/2 lbs. round steak (cut into thin strips)

1 green bell pepper (sliced thick)

1 red bell pepper (sliced thick)

1/2 onion (sliced thick)

1 1/2 cups beef broth

1/4 cup low-sodium soy sauce

1/2 teaspoon ground ginger

1/2 teaspoon black pepper

1/4 to 1/2 teaspoon black pepper

1 tablespoon brown sugar

2 tablespoons cornstarch

3 tablespoons cold water

1. Place the beef, bell peppers and onions in a slow cooker (for crisper peppers, add them during the last hour if using low setting or during the last 30 minutes if set on high).
   
   
   
2. Add the seasonings, brown sugar, and soy sauce over the beef and peppers.
3. Pour the beef broth in the crock pot.

4. Stir to combine.
   
   
   
5. Cover and cook on low for 5-6 hours or on high for 2 1/2-3 hours until the steak is cooked through.

6. To thicken sacue: In a small bowl, whisk together the cornstarch and cold water.  Add to the meat mixture. 
7. Crockpot Method: Cook on high for 30-60 minutes until the sauce has thickened. 
Stovetop Method: Transfer most of the liquid to a saucepan and thicken over medium heat. This method takes just minutes.
   
   
   
8. Serve over rice.

Crockpot Pepper Steak Recipe       About 5 to 6 servings

1 1/2 lbs. round steak (cut into thin strips)

1 green bell pepper (sliced thick)

1 red bell pepper (sliced thick)

1/2 onion (sliced thick)

1 1/2 cups beef broth

1/4 cup low-sodium soy sauce

1/2 teaspoon ground ginger

1/2 teaspoon black pepper

1/4 to 1/2 teaspoon black pepper

1 tablespoon brown sugar

2 tablespoons cornstarch

3 tablespoons cold water

1. Place the beef, bell peppers and onions in a slow cooker (for crisper peppers, add them during the last hour if using low setting or during the last 30 minutes if set on high).
2. Add the seasonings, brown sugar, and soy sauce over the beef and peppers.
3. Pour the beef broth in the crock pot.

4. Stir to combine.
5. Cover and cook on low for 5-6 hours or on high for 2 1/2-3 hours until the steak is cooked through.

6. To thicken sacue: In a small bowl, whisk together the cornstarch and cold water.  Add to the meat mixture. 
7. Crockpot Method: Cook on high for 30-60 minutes until the sauce has thickened. 
Stovetop Method: Transfer most of the liquid to a saucepan and thicken over medium heat. This method takes just minutes. 
8. Serve over rice.

Jalapeño Peach Chicken

A sweet and spicy dish that my sister, Marla Payne, recommended. And, since I had fresh Colorado peaches and garden jalapeños, I decided to give it a try. YUM! (I did cut down the jalapenos I put in Barry’s portion of the sauce. I also cut the recipe in half but have included the full recipe for 4.) 

Jalapeño Peach Chicken     4 servings
4 boneless, skinless chicken breasts or thighs
Salt and black pepper to taste
2 tablespoons olive oil
1 cup peach preserves
2 fresh peaches, sliced
1 to 2 jalapeños, thinly sliced
3 cloves garlic, minced
1/4 cup apple cider vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon honey
1 teaspoon red pepper flakes (optional, for extra heat)
Fresh cilantro, chopped for garnish

1. Prepare the Chicken: Season the chicken breasts or thighs with salt and black pepper on both sides.
2. Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat.
3. Add the chicken and sear for about 5-6 minutes on each side until golden brown and cooked through. 
   
   
   
4. Remove the chicken from the skillet and set aside.
5. Prepare the Sauce: In the same skillet, add the minced garlic and cook until fragrant, about 1 minute.
6. Add the peach preserves, apple cider vinegar, soy sauce, and honey. Stir to combine and bring to a simmer.
   
   
   
7. .Add the sliced peaches and jalapenos. Let the mixture cook for about 3 to 4 minutes until the peaches are tender and the sauce thickens slightly.
8. Combine and Cook: Return the chicken to the skillet, spooning some of the sauce over the top.
9. Let the chicken cook in the sauce for an additional 2-3 minutes to absorb the flavors.
10. Serve: Garnish with fresh cilantro and red pepper flakes if using.
11. Serve with your choice of sides such as rice, quinoa, or a fresh salad.

Recipe without photos . . . Jalapeño Peach Chicken     4 servings

4 boneless, skinless chicken breasts or thighs
Salt and black pepper to taste
2 tablespoons olive oil
1 cup peach preserves
2 fresh peaches, sliced
1 to 2 jalapeños, thinly sliced
3 cloves garlic, minced
1/4 cup apple cider vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon honey
1 teaspoon red pepper flakes (optional, for extra heat)
Fresh cilantro, chopped for garnish

1. Prepare the Chicken: Season the chicken breasts or thighs with salt and black pepper on both sides.
2. Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat.
3. Add the chicken and sear for about 5-6 minutes on each side until golden brown and cooked through.
4.  Remove the chicken from the skillet and set aside.
5. Prepare the Sauce: In the same skillet, add the minced garlic and cook until fragrant, about 1 minute.
6. Add the peach preserves, apple cider vinegar, soy sauce, and honey. Stir to combine and bring to a simmer. 
7. .Add the sliced peaches and jalapenos. Let the mixture cook for about 3 to 4 minutes until the peaches are tender and the sauce thickens slightly.
8. Combine and Cook: Return the chicken to the skillet, spooning some of the sauce over the top.
9. Let the chicken cook in the sauce for an additional 2-3 minutes to absorb the flavors.
10. Serve: Garnish with fresh cilantro and red pepper flakes if using.
11. Serve with your choice of sides such as rice, quinoa, or a fresh salad.

 

Asian Zoodles

Another tasty way to use up excess zucchini. Serve the zoodles as a side or top with shrimp. 

Asian Zoodles 

Sauce:

1/4 cup low sodium soy sauce

1 tablespoon teriyaki sauce 

1 teaspoon sriracha sauce 

About 1 to 2 teaspoons honey  

1 tablespoon chopped cilantro

Noodles:

1 tablespoon olive or vegetable oil + 1 teaspoon sesame seed oil

1/2 of a yellow or white onion, thinly sliced

2 cloves garlic minced

2 large zucchini spiralized

Finishing: 

Lightly toasted sesame seeds  

Cilantro leaves, coarsely chopped

Extra sesame seed oil for drizzling

1. Sauce: In a small mixing bowl, whisk together the soy sauce, teriyaki. sriracha, and honey; set aside.
   
   
   
2. Zoodles: To a large skillet, add oils and heatl on medium to medium high. Add onion and sauté for 2 minutes or until tender. 
3. Add garlic and cook for 30 seconds. 
4. Add the sauce to the skillet and cook for about 1 minute or two.
5. Add spiralized zucchini noodles and cook just for 1-2 minutes or until fully coated with sauce. 
6. Finishing: Sprinkle with seame seeds and cilantro; drizzle with sesame oil. 
   
   
   

Recipe without photos . . . Asian Zoodles 

Sauce:

1/4 cup low sodium soy sauce

1 tablespoon teriyaki sauce 

1 teaspoon sriracha sauce 

About 1 to 2 teaspoons honey  

1 tablespoon chopped cilantro

Noodles:

1 tablespoon olive or vegetable oil + 1 teaspoon sesame seed oil

1/2 of a yellow or white onion, thinly sliced

2 cloves garlic minced

2 large zucchini spiralized

Finishing: 

Lightly toasted sesame seeds  

Cilantro leaves, coarsely chopped

Extra sesame seed oil for drizzling

1. Sauce: In a small mixing bowl, whisk together the soy sauce, teriyaki. sriracha, and honey; set aside.
2. Zoodles: To a large skillet, add oils and heatl on medium to medium high. Add onion and sauté for 2 minutes or until tender. 
3. Add garlic and cook for 30 seconds. 
4. Add the sauce to the skillet and cook for about 1 minute or two.
5. Add spiralized zucchini noodles and cook just for 1-2 minutes or until fully coated with sauce. 
6. Finishing: Sprinkle with seame seeds and cilantro; drizzle with sesame oil. 

Asian Pickled Cucumber Sticks . . . fast and easy

We love mini Persian cucumbers . . . so crisp, crunchy and refreshing. The thing we don't like is that they don't have a very long refrigerator life. Even though I remove them from their plastic package and keep them in a mesh bag, they tend to start becoming slimy way too fast. So, I found several recipes for pickled cucumber sticks and opted for one with an Asian flair, making a few adjustments to suit our taste. Pickling extends the refrigerator-life of the cucumbers, and creates a tasty snack food, or a salad alternative. 

I allowed the cucumber sticks to marinate in a vintage
refrigerator dish that also doubles as a serving container. 

Asian Pickled Cucumber Sticks   We allow at least one mini cucumber per person for a serving

5 to 6 mini Persian cucumbers

2 teaspoons sesame oil

2 teaspoon low-sodium soy sauce

2 teaspoon rice vinegar

1/2 lemon, juiced

1 teaspoon garlic powder

1 1/2 teaspoons dried dill weed or use fresh is available

1 1/2 teaspoon sesame seeds

Kosher salt to taste (about 1/2 to 1 teaspoon)

Dash or two (or three) of cayenne pepper or a sprinkling of dried red peppers

1. Slice each cucumber longwise; then cut each half in half again longwise, creating 4 sticks. Place sticks in a shallow bowl.
2. Add remaining ingredients and use tongs to toss and coat the cucumbers in the juices and seasonings.
3. Let stand at least 5 minutes before serving. Or, add to a covered refrigerate dish and refrigerate. Use within 3 to 4 days. 

   

   Cucumber sticks with added ingredients, ready to toss. 

   
   

Marla's Chinese Chicken Salad

Minced garlic and ginger combine with sesame oil, soy sauce, rice vinegar and sweet chili sauce to create a distinctive and flavorful dressing for this Asian-style salad that is full of fresh vegetables and crispy toppings. 

My sister, Marla Payne, provided this recipe along with rave reviews for the salad.  It's become one of her favorites and now I understand why. We also give it RAVE REVIEWS.

For a casual "supper" I set out all the ingredients and let guests assembly their own salads, but generally I'd just follow the salad assembly in the directions included bellow.

Note: The mandarin oranges and craisins seemed like rather strange additions to me. But we all agreed that they added to the overall flavor profile. Try them, I think you'll like them!

Marla's Chinese Chicken Salad    Servings: 6 to 8

Dressing

1/3 cup rice vinegar 

1/4 cup low sodium soy sauce 

2 tablespoons Asian sweet chili sauce 

1 1/2 tablespoons sesame oil 

2 tablespoons granulated sugar

1/2-1 teaspoon sriracha, optional

1 1/2 teaspoons minced garlic

1 1/2 teaspoons freshly grated ginger

1/2 teaspoon salt 

1/2 teaspoon  pepper

3 tablespoons peanut oil or canola oil

 

Salad

3 cups shredded cooked chicken

1 small head Napa cabbage thinly shredded (about 6 cups, approx. 1 pound)

1/2 small red cabbage thinly shredded (approx. 3 cups)

1 cup matchstick. thinly julienned, or finely shredded carrots

3 oz. snow peas, ends trimmed and julienned (approx. 1 cup)

1 red bell pepper julienned then halved

1-2 11 oz. can(s) mandarin oranges in water drained

1/3 cup loosely packed cilantro, chopped

1/3 cup chopped green onions

1/2 cup craisins optional but recommended

2/3 cup sliced almonds or chopped peanuts more or less to taste 

1 1/2 cups fried wonton strips* or chow Mein noodles more or less to taste 

2 tablespoons sesame seeds or sunflower seeds more or less to taste 

1. Dressing: Add all of the dressing ingredients to a mason jar with a tight fitting lid or a small bowl. Shake jar or whisk dressing vigorously. Remove 3 tablespoons dressing to a bowl with the chicken. Stir until evenly coated. Let chicken marinate while you prep the vegetables. Refrigerate the remaining dressing.
2. Salad Assembly: Add all salad ingredients to a large bowl except for wonton strips IF you are expecting leftovers. Whisk/shake salad dressing and drizzle desired amount of dressing over salad and toss until well combined. Add wontons strips to individual servings if expecting leftovers.

*Fried Wonton Strips

1 package egg roll or wonton wrappers you will probably only use half

Canola, or peanut oil

1. Cut wrappers into strips about 3/4-inch by 3 inches long. You can stack them to do this quickly. If using egg roll wrappers, you will want to cut them in half first and then into strips.
2. Heat about 1 inch of oil in a large pan or Dutch oven. You want the oil to be around 360 degrees. Fry in batches, spreading them out so they don't stick. Remove with a slotted spoon when they turn golden brown. Drain on paper towel-lined plate. Note: Fried Wonton Strips should stay crispy in an airtight container for at least several days.

Mushroom & Asparagus Orzo Risotto

We are definitely ready for spring and all the menu changes that come with the season. This risotto filled with asparagus and mushrooms and flavored with garden thyme, is just what we had in mind. 

Grain-shaped orzo pasta is cooked like risotto to create this creamy dish that is quite versatile in terms of additions and can be a main or side dish. Preparation relies on the same method used when preparing risotto from starchy rice like Arborio. 

 

Mushroom & Asparagus Orzo Risotto        2 main dish serving or 4 sides.  

Ingredients:                                         

3 tablespoons olive oil + additional for drizzling                                           

1/2 of a medium yellow or white onion, diced

About 4 to 5 medium to large cremini mushrooms, sliced (or an equivalent amount of button mushroom)  

1 to 2 tablespoons fresh thyme sprigs           

3/4 to 1 cup orzo (grain-shaped pasta)                       

About 4 cups hot chicken broth, more or less as needed

Coarse kosher salt (if chicken concentrate is used to make broth, you may need to omit or just salt to taste)

1/2 teaspoon light soy sauce or Worcestershire sauce, optional

About 10 trimmed asparagus, cut into 1-inch pieces 

About 1/3 to 1/2 cup Parmesan cheese

Fresh spinach for serving, optional.

1. Heat olive oil in heavy, large saucepan over medium heat. Add onions and mushrooms; sauté until tender and liquid from mushrooms is absorbed, about 5 minutes. Add thyme sprigs as veggies cook. 
   
2. Add orzo and sauté 3 to 4 minutes.  
3. Begin ladling hot chicken broth to orzo mixture while stirring and simmering the mixture; allow liquid to be most absorbed and then add another ladle of broth, continuing the process of stirring and allowing broth to be absorbed before adding next ladle.  Taste and add salt soy sauce or Worcestershire sauce if desired. Continue the cooking process (simmering, stirring, ladling broth) until orzo is tender, liquid is absorbed, and risotto is creamy—about 18 minutes, stirring often. Add asparagus near the end allowing about 5 minutes cook time. 
   
4. Remove from heat. Mix in part of the Parmesan cheese saving a little of each to garnish the top when serving.
5. We spooned our risotto over fresh spinach leaves. 

Make Ahead Option: Orzo may be made ahead and held in a slow cooker set on low.  Or make it right before guests arrive; turn off heat. Reheat, adding additional stock, right before ready to serve.

Recipe without photos . . .

Mushroom & Asparagus Orzo Risotto        2 main dish serving or 4 sides

Grain-shaped orzo pasta is cooked like risotto to create a creamy side dish.  

Ingredients:                                         

3 tablespoons olive oil + additional for drizzling                                           

1/2 of a medium yellow or white onion, diced

About 4 to 5 medium to large cremini mushrooms, sliced (or an equivalent amount of button mushroom)  

1 to 2 tablespoons fresh thyme sprigs           

3/4 to 1 cup orzo (grain-shaped pasta)                       

About 4 cups hot chicken broth, more or less as needed

Coarse kosher salt (if chicken concentrate is used to make broth, you may need to omit or just salt to taste)

1/2 teaspoon light soy sauce or Worcestershire sauce, optional

About 10 trimmed asparagus, cut into 1-inch pieces 

About 1/3 to 1/2 cup Parmesan cheese

Fresh spinach for serving, optional.

1. Heat olive oil in heavy, large saucepan over medium heat. Add onions and mushrooms; sauté until tender and liquid from mushrooms is absorbed, about 5 minutes. Add thyme sprigs as veggies cook. 
2. Add orzo and sauté 3 to 4 minutes.  
3. Begin ladling hot chicken broth to orzo mixture while stirring and simmering the mixture; allow liquid to be most absorbed and then add another ladle of broth, continuing the process of stirring and allowing broth to be absorbed before adding next ladle.  Taste and add salt soy sauce or Worcestershire sauce if desired. Continue the cooking process (simmering, stirring, ladling broth) until orzo is tender, liquid is absorbed, and risotto is creamy—about 18 minutes, stirring often. Add asparagus near the end allowing about 5 minutes cook time. 
4. Remove from heat. Mix in part of the Parmesan cheese saving a little of each to garnish the top when serving.
5. We spooned our risotto over fresh spinach leaves. 

Make Ahead Option: Orzo may be made ahead and held in a slow cooker set on low. Or make it right before guests arrive; turn off heat.  Reheat, adding additional stock, right before ready to serve.

Ramen Noodle Bowls

Another pantry and fridge fix that turned out to be a quick and easy evening meal . . . a light supper that hit the spot. Very versatile and there are so many ways to change this . . . add edamame or other protein sources, sugar snap peas, julienned zucchini . . .

Ramen Noodle Bowls     2 servings

Salad

1 (3 oz.) pkg. Ramen noodles, chicken flavored

Slaw mix (a combination of thinly sliced cabbage w/ grated carrots

Frozen peas, thawed

Slices of Smoked turkey

Roasted peanuts

Cilantro leaves

1. Cook Ramen noodles according to package directions using about half of the flavor packet added to the boiling water.
2. Drain noodles and arrange in two salad bowls.
3. Add peas, smoked turkey and roasted peanuts – using amounts tailored to each diner.
4. Garnish with cilantro leaves.
5. Drizzle with Asian dressing. 

Asian Dressing

1 tablespoon sesame oil

1 clove garlic, minced

3 tablespoons light soy sauce

1 tablespoon rice vinegar

2 teaspoons Sriracha hot sauce, optional

Combine all ingredients in a jar. Add lid and shake.

Here's another ramen noddle bowl variation we did with salmon, roasted butternut squash, fresh spinach and peas as toppers . . .

Instant Pot Honey Bourbon Chicken from KANSAS! Magazine

This recipe is included in the Winter 2019 edition of KANSAS! Magazine. It accompanies the article about honey production in the state. The Taste of Kansas section is titled, "Creating the Next Generation of Beekeepers," and follows Rogan Tokach's initial interest in bees to his quest to reverse the statewide decline in honey production. 

ABOUT THE RECIPE

Despite it’s name, this variation of a classic recipe contains NO bourbon; it’s named after Bourbon Street in New Orleans where it originated.  This version is also prepared in an Instant Pot (or any other brand of electric pressure cooker), and is a favorite of Leah Hanson, sister of Lisa Tokach. Leah serves the saucy chicken with rice and steamed broccoli. 

Honey Bourbon Chicken in the Instant Pot    

Serves 4

INGREDIENTS

2 pounds boneless/skinless chicken thighs, diced or whole

1/2 cup diced onion
2 teaspoons minced garlic
1/2 cup low sodium soy sauce

1/4 cup ketchup
1/8 teaspoon salt
1/8 – 1/4 teaspoon black pepper
1/4 – 1/2 teaspoon red pepper flakes   

1 cup honey (Note: this could be reduced by half for a less sweet sauce)
2 tablespoons cornstarch + about 1 tablespoon of water — to thicken sauce

1.   Add chicken, onions and garlic to Instant Pot.

2.   In a small bowl, mix the soy sauce and ketchup; add salt, black pepper and red pepper flakes.

3.   Pour sauce over the chicken mixture and then add honey.

4.   Cooking: Once all ingredients are in the Instant Pot, lock the cover and seal the steam vent.

5.   Cook on high pressure for 15 minutes (if using frozen chicken, add another10 minutes).

6.   Naturally release steam for 5 minutes and then quick release.

7.   Turn Instant Pot to sauté.

8.   Mix cornstarch with water; add to liquid in the pot and continue to cook for a couple minutes until sauce thickens up.

Above - The KANSAS! article features Rogan Tokach, a senior at Kansas State University
majoring in agronomy with a minor in entomology.
Below - Cover of the Winter 2019 edition of KANSAS! MAGAZINE

Recipe without photos . . .

Honey Bourbon Chickenin the Instant Pot    

Serves 4

INGREDIENTS

2 pounds boneless/skinless chicken thighs, diced or whole

1/2 cup diced onion
2 teaspoons minced garlic
1/2 cup low sodium soy sauce

1/4 cup ketchup
1/8 teaspoon salt
1/8 – 1/4 teaspoon black pepper
1/4 – 1/2 teaspoon red pepper flakes   

1 cup honey (Note: this could be reduced by half for a less sweet sauce)
2 tablespoons cornstarch + about 1 tablespoon of water — to thicken sauce

1.   Add chicken, onions and garlic to Instant Pot.

2.   In a small bowl, mix the soy sauce and ketchup; add salt, black pepper and red pepper flakes.

3.   Pour sauce over the chicken mixture and then add honey.

4.   Cooking: Once all ingredients are in the Instant Pot, lock the cover and seal the steam vent.

5.   Cook on high pressure for 15 minutes (if using frozen chicken, add another10 minutes).

6.   Naturally release steam for 5 minutes and then quick release.

7.   Turn Instant Pot to sauté.

8.   Mix cornstarch with water; add to liquid in the pot and continue to cook for a couple minutes until sauce thickens up.