Chicken Pie

Ingredients

3 cups cooked, shredded chicken
2 cups chicken broth
One 10-ounce can cream of chicken soup
1 cup self-rising flour
1/2 teaspoon pepper
1/2 cup (1 stick) butter, melted
1 cup buttermilk, well shaken

Directions

Preheat the oven to 425 degrees F.

Put the chicken in a 2-quart casserole dish. Combine the broth and soup in a medium saucepan and bring the mixture to a boil. Pour the broth mixture over the chicken.

In a separate medium bowl, mix the flour with the pepper. Stir in the melted butter and the buttermilk. Pour this mixture over the casserole and smooth the top; do not stir. Bake the casserole until the crust is brown and the filling beneath is hot and bubbly, 45 minutes.

Pineapple Upside-Down Cake

Ingredients

1/4 cup butter or margarine

2/3 cup packed brown sugar

9 slices pineapple in juice (from 14-oz can), drained

9 maraschino cherries without stems, if desired

1 1/3 cups Gold Medal® all-purpose flour

1 cup granulated sugar

1/3 cup shortening

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

1 egg

Directions

• 1 Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
• 2 In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
• 3 Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

pad thai recipe

Mastering an easy recipe for pad Thai with chicken at home is both the best and worst culinary discovery to ever happen in my kitchen. I have made this recipe three times in two weeks. I am now a three-time member (and soon to be president) of the Pad Thai Clean Plate Club and am currently accepting all Spanx donations.

Pad Thai ranks among my top three all-time favorite takeout dishes (the others beingMongolian Beef and Pineapple Chicken Fried Rice). There’s just something about rice noodles stir-fried with garlic and tossed in a sweet and tangy sauce that inspires me to order this dish time and time again. But it wasn’t until I shared a recent Facebook post and Instagram photothat I was inundated with requests to create a DIY version of this popular Thai dish. Challenge accepted!

Don’t let the list of ingredients fool you. Five of them are garnishes (read: optional) and the other non-traditional ingredients can be found in most major supermarkets. Just soak the noodles, whisk together the sauce and then stir-fry it all together for the freshest, most flavorful fakeout for takeout.

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SAVE

EASY PAD THAI WITH CHICKEN

yield: 4 SERVINGS

prep time: 25 MIN

cook time: 20 MIN

INGREDIENTS:

For the sauce:
1 1/2 Tablespoons tamarind concentrate/paste
1/4 cup fish sauce
1/2 teaspoon Sambal Oelek (chili sauce)
1/3 cup packed light brown sugar
1/8 teaspoon fresh black pepper

For the noodles:
8 ounces Thai rice noodles
2 large boneless skinless chicken breasts
1 teaspoon cornstarch
3 Tablespoons low sodium soy sauce
Vegetable oil, for stir-frying
4 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
2 cups fresh bean sprouts
1/4 cup chicken stock
1/2 cup sliced carrots, for garnish
1/2 cup shredded red cabbage, for garnish
1/4 cup cilantro leaves, for garnish
1/3 cup roughly chopped peanuts, for garnish
Lime wedges, for garnish

DIRECTIONS:

Make the sauce:

In a medium bowl, whisk together the tamarind concentrate with 1/2 cup warm water. Whisk in the remaining sauce ingredients. Set aside.

Make the noodles:

Fill a large pot with hot water. Add the rice noodles and cover the pot, allowing them to soak and soften for 8 to 10 minutes, or until they're barely al dente. (Alternately, cook the noodles according to the package instructions.) The noodles will be stir-fried so do not overcook them at this point.

Drain the noodles and rinse them with cold water to prevent them from sticking together.

Cut the chicken breasts into thin, 1-inch slices. Place the chicken in a medium bowl. Whisk together the cornstarch with the soy sauce then pour it over the chicken, stirring to coat.

Heat a wok or large nonstick sauté pan over medium-high heat. Add 1 to 2 tablespoons of vegetable oil then add the minced garlic and crushed red pepper flakes and cook, stirring continuously, for 30 seconds until the garlic is golden brown and fragrant. Add the chicken to the pan (including all liquids), and cook, stirring frequently until it is no longer pink. Add 1 to 2 tablespoons of chicken stock at a time to the pan while the chicken is cooking to prevent it from drying out. (You may not use the entire 1/4 cup of chicken stock.)

Add the noodles to the pan then pour in the prepared sauce. Bring the sauce to a boil, and using two flat spatulas, lift and turn the noodles to combine all of the ingredients. (Don't stir the noodles too vigorously or they'll break.) Continue cooking the noodles for 1 to 2 minutes until the sauce thickens slightly, then add the bean sprouts and cook for 1 more minute. The noodles are fully cooked when they are chewy and no longer crunchy.

Transfer the noodles to serving dishes and garnish with the sliced carrots, shredded red cabbage, cilantro, scallions, peanuts and lime wedges.

Kelly's Notes:

A majority of the specialty ingredients in this recipe can be found in the Asian aisle of most supermarkets. My preferred brand of rice noodles is Annie Chun's Pad Thai Noodles.

It's important to bring the sauce to a boil so that it will thicken enough as it cooks with the noodles.

Make sure you have all of your ingredients prepped and ready to go before you start cooking. This is a fast recipe that comes together in less than 10 minutes once the garlic hits the pan.

Oven Fried Chicken

 

Ingredients

• 1 c Chobani Non-Fat Plain Greek Yogurt
• 1 Tbsp Dijon mustard
• 2 garlic cloves, minced
• 1 Tbsp kosher salt
• 1 tsp ground black pepper
• 4 chicken legs, skin removed
• 4 chicken thighs, skin removed
• ½ c whole-wheat flour
• 1 ½ tsp sweet paprika
• 1 tsp dried thyme
• 1 tsp baking powder 

  Preparation

  Step 1

  Whisk together Chobani, mustard, garlic, 2 t salt and ½ t black pepper. Add chicken pieces and turn to coat in marinade. Cover bowl and refrigerate for at least 30 minutes, up to 12 hours.

  Step 2

  Preheat oven to 425°F (Gas Mark 7). Line a rimmed baking sheet with foil. Place a wire rack on top of baking sheet and lightly coat with nonstick cooking spray.

  Step 3

  Place flour, paprika, thyme, baking powder, remaining 1 t salt and remaining ½ t black pepper in a large plastic bag. Remove chicken from marinade, shake off excess and place in flour mixture. Shake to coat, shake off excess coating and place on prepared rack. Repeat with remaining chicken. Discard remaining marinade and seasoned coating.

  Step 4

  Lightly coat chicken with a cooking spray and bake until golden brown and a digital thermometer reads 160°F, 50-60 minutes
  
  
  source: chobani

pork chops with peppers and green beans recipe

Ingredients

• 4 bone-in pork rib chops (2 1/4 pounds total and 3/4 to 1 inch thick)
• Coarse salt and ground pepper
• 3 tablespoons vegetable oil
• 1/2 pound green beans, trimmed and cut into 1-inch lengths
• 1 bunch scallions, whites thinly sliced and green parts cut into 1-inch pieces
• 1-inch piece fresh ginger, peeled, thinly sliced, and roughly chopped
• 1 jalapeno (optional), thinly sliced crosswise
• 6 1/2 ounces roasted yellow or red peppers (about 4), drained, rinsed, and diced medium

Directions

1. Step 1

   Heat a large skillet over high. Pat pork chops dry and season generously on both sides with salt and pepper. Add 1 tablespoon oil to skillet and swirl to coat. Add chops and cook until golden brown and meat has some give when pressed with your finger, about 4 minutes per side, flipping once. Transfer chops to a serving platter, cover loosely with foil, and let rest 5 minutes.

2. Step 2

   Wipe skillet clean and heat over medium-high. Add 2 tablespoons oil, green beans, scallion whites, and ginger. Cook, stirring occasionally, until ginger and scallions are soft and green beans are crisp-tender, 3 minutes. Season with salt and pepper. Add jalapeno (if using) and scallion greens and cook, stirring frequently, 1 minute. Add peppers and cook until warmed through; season with salt and pepper. To serve, top chops with vegetables.
   
   
   
   

source: marthastewart