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Chicken/ Chinese/ Seafood

Shrimp and Chicken Egg Rolls

Shrimp and Chicken Egg Rolls

On the menu tonight – Shrimp and Chicken Egg Rolls!

If you like egg rolls, you are going to love this recipe. It takes a little bit of work to cook, assemble and then fry, but the final product is worth it.

I took a short cut by using cole slaw mix rather than chopping the cabbage and carrots. Also, the 12 oz cole slaw mix is the perfect size for this recipe.

We usually get Chinese food at least once a month, but it has gotten kind of pricey. I decided I would try to make some of my favorites. This was a BIG success! Below is a picture of the filling just before I removed from the heat.

Egg roll mixture
Egg roll mixture

The next time you are in the mood for egg rolls, I hope that you’ll try this recipe!

Print Recipe

Shrimp and Chicken Egg Rolls

(1 votes, average: 5.00 out of 5)

Shrimp and Chicken Egg Rolls

Ingredients

  • 1 lb ground chicken
  • 1/2 lb peeled and de-veined shrimp and chopped in to small pieces
  • 12 oz Cole Slaw mix
  • 8 oz mixed mushrooms (any type you like)
  • 1 tsp freshly grated ginger
  • 3 cloves minced garlic
  • 1-2 Tbsp Soy Sauce
  • 1 Tbsp Oyster sauce
  • 1 Tbsp Sesame oil
  • 1-2 tsp Sriracha (that red sauce with the rooster on the bottle)
  • 1 tsp ground ginger
  • 1 tsp Chinese 5 Spice
  • 16 oz pkg egg roll wrappers
  • 1 egg, beaten (add 1 Tbsp water)
  • 1 Tbsp corn starch
  • Kosher salt
  • Freshly ground black pepper
  • 2 Tbsp high temp oil (peanut oil, avocado oil)
  • Peanut oil for frying - enough to submerge the egg rolls

Instructions

1

Marinade the chicken and shrimp in a bowl with the soy sauce and oyster sauce

2

In a small bowl, mix the corn starch with 1-2 Tbsp water to make a slurry

3

Add the cornstarch slurry to the chicken and shrimp, mix to combine

4

Let sit 10-15 minutes

5

Pre-heat a large skillet over medium heat

6

Add 2 Tbsp oil to the pan along with the ground chicken

7

After 2-3 minutes, add the chopped shrimp

8

Add the minced garlic and freshly grated ginger

9

Season with 5 spice, salt and pepper

10

Once the mixture is 3/4 cooked, remove from heat and put mixture in a large mixing bowl to cool

11

Return the skillet to the heat and add a little more cooking oil

12

Add the mushrooms to the pan

13

After 2-3 minutes, add the cole slaw mixture

14

Add the sesame oil

15

As the cabbage starts to wilt down, season with a little 5 spice, ground ginger, salt, and pepper

16

Don't cook it all the way down, you want some crunch to the veggies

17

Remove from heat and drain any excess liquid - you want a dry filling

18

Add the veggies to the chicken and shrimp mixture

19

Add the Sriracha and mix to combine

20

Taste and adjust the seasoning

21

Pre-heat your cooking oil to 325 degrees

22

As the oil heats, you can start making the egg rolls

23

Put down an egg roll wrapper with one of the corners pointing at you

24

Use a soup spoon to meter out 1-2 spoonfuls of mixture on to the wrapper - Do Not Over-fill.

25

Brush some egg wash on the top edges of the egg roll wrapper

26

Fold the bottom corner over the mixture, then fold over each of the sides

27

Try to tighten up the mixture in the wrapper - you want it as tight as you can, but try not to damage the wrapper

28

Fold over the last corner and roll it so the mixture is evenly distributed and the egg roll is nice and tight

29

Place on a cookie sheet and continue to prep the rest of the egg rolls

30

At this point, you could freeze some of the egg rolls for another time

31

Place a few egg rolls in the pan or fryer and cook until golden brown - you will likely have to turn them over to make sure both sides are cooked evenly

Notes

You can add or change the filling to make just about any kind of egg roll. Ground pork and shrimp is a great combination. Try a fusion egg roll and make a cheeseburger or a Philly Cheese Steak roll... the possibilities are endless.

September 18, 2025 By
Chicken/ PartyFood/ Side Dishes

Chicken Gyro Dip with Pita Chips

On the menu tonight – Chicken Gyro Dip with Pita Chips!

I love gyros, but I didn’t feel like driving to get them tonight. This is the perfect weeknight meal! It goes together really quickly, it can be a dip for an appetizer or a light meal, and it’s DELICIOUS! It has the gyro flavors, but in dip form.

The only thing you have to cook is the chicken. There is a little chopping required for the veggies, but nothing complicated. The meal goes together even quicker if you have one person doing the chopping and another doing the cooking. When I made this, Mrs helped me with the chopping. With both of us working on it, we had this meal finished in about 15 to 20 minutes.

The next time you need an appetizer for a party or you just want a quick and light meal, try this Gyro Dip with Pita Chips!

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Chicken Gyro Dip with Pita Chips

(No Ratings Yet)

Chicken Gyro Dip with Pita Chips

Ingredients

  • 1 Tbsp olive oil
  • 1/2 Vidalia onion, diced
  • 2-3 cloves garlic, minced or grated with a rasp
  • 1 tsp fresh chopped oregano (dry is fine too)
  • 1 lb ground chicken
  • 1 tsp Kosher salt
  • Freshly ground pepper to taste (I used about a teaspoon)
  • 8 oz hummus, (plain, roasted garlic, or red pepper)
  • 4 oz feta, crumbled
  • 2-3 plum tomatoes, seeded and diced
  • 1/2 English cucumber, seeded and diced
  • 8 oz tzatziki dip (store bought or homemade)
  • 2 teaspoons fresh chopped dill (dry is ok in a pinch, but you'll be happier with fresh)
  • Pita chips, for serving

Instructions

1

Pre-heat a large pan over medium-high heat

2

Add the olive oil

3

Add the onions and cook for about 5-7 min, until they are translucent or even a little browned

4

Add the chicken and garlic

5

Season with oregano, salt and plenty of black pepper

6

As the chicken cooks, start layering the other ingredients in the baking dish (9x9)

7

First, put a layer of hummus

8

Once the chicken is browned and broken down into small bits, spread an even layer over the hummus

9

Then, layer the tomatoes and cucumbers

10

Then, layer the tzatziki dip and sprinkle the dill on top

11

Serve with the pita chips or pita bread

August 28, 2025 By
Casserole/ Chicken

Chicken Mushroom and Artichoke Casserole

On the menu tonight – Chicken Mushroom and Artichoke Casserole!

There was a decent amount of prep for this dish, but it wasn’t difficult. I didn’t already have pre-cooked chicken, so baked some chicken tenders. You could easily take a short-cut by using a rotisserie chicken or left-overs. With the chicken baking in the oven, I worked on the mushrooms. I pre-cooked the mushrooms, scallions, and garlic along with a little of the dry sherry. Once cooked, set the mushrooms aside to cool.

Then, I worked on the rest of the filling by grating the cheeses, chopping the artichokes hearts to size, and finally mixing together all the components in a large mixing bowl. Once thoroughly mixed, transfer to a 13×9 baking dish, top with some grated Parmesan and Swiss cheese, and bake for 35 minutes at 350 degrees. You want the cheese on top to be golden brown, so you may want to finish it under the broiler.

It may sound rich with the cheeses, and it is, but the acid from the artichoke hearts and the dry sherry cut through and make it a fantastic dish. I hope you’ll try it and let me know what you think!

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Chicken Mushroom and Artichoke Casserole

(No Ratings Yet)

Chicken Mushroom and Artichoke Casserole

Ingredients

  • 3 cups of cooked, shredded or chopped chicken (rotisserie chicken would be perfect)
  • 2 Tbsp butter
  • 8 oz mushrooms, chopped - shiitake, cremini, or button mushrooms are great (I used shiitake)
  • 1 pkg 8.8 oz microwavable rice, brown and wild rice blend (any variety of rice would be great)
  • 1 10.75 oz can cream of mushroom soup
  • 1 cup mayonnaise
  • 1/2 - 1 cup sour cream
  • 14 oz jar of artichoke hearts, rinsed
  • 1/2 cup scallions, chopped (about 2-3)
  • 1-2 garlic cloves, minced
  • 1/2 cup dry sherry or brandy
  • 4 oz Parmesan cheese, finely grated
  • 3-4 oz Swiss cheese, grated
  • 1 10 oz pkg frozen spinach, thawed and drained
  • salt and pepper to taste
  • 1/4 cup parsley and/or chives, chopped for garnish

Instructions

1

Pre-heat oven to 350 degrees

2

Shred or chop the cooked chicken and set aside

3

Pre-heat a large skillet over medium heat with the butter and add the mushrooms, scallions, and garlic

4

Cook for about 8 minutes, stirring occasionally. The liquid from the mushrooms should cook off and they should be lightly browned.

5

Add half of the dry sherry then, stir and scrape any brown bits from the bottom of the pan. Cook for another 2-3 minutes to let the alcohol cook off

6

Cut the heat and set the mixture aside to cool at least 10 minutes

7

Cook the rice according to the package, about 90 seconds in the microwave, then add to a large mixing bow.

8

Add the mayonnaise, sour cream, cream of mushroom soup, chopped chicken, artichoke hearts, mushroom mixture, and about 3/4 of each of the grated cheeses (reserve enough cheese for the top)

9

Season with salt and pepper

10

Once to your liking, stir in the last of the dry sherry and then transfer the mixture to a 13x9 baking dish

11

Top with the remaining Swiss and Parmesan cheeses and then bake for 35 minutes

12

You may want to put the dish under the broiler for a few minutes if the cheese on top isn't golden brown

13

Let it rest at least 5 minutes

14

Garnish with the chopped parsley and/or scallions

May 11, 2025 By
Chicken/ Indian

Indian Butter Chicken over Jasmin Rice

On the menu tonight – Indian Butter Chicken!

This is SOOO good! I’ve made this dish quite a few times and it’s always a hit. That said, there are few ingredients that you may not find in your local grocery store. Also, since there are a few more ingredients that I usually cook with, I recommend being really organized and pre-measuring the spices before you start cooking.

This recipe is easily as good as what I’ve had at some Indian restaurants. I hope the next time you are in the mood for Indian food, you’ll give this recipe a try. Let me know how your version turns out.

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Indian Butter Chicken over Jasmin Rice

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Indian Butter Chicken over Jasmin Rice

Ingredients

  • Chicken Marinade:
  • 1 1/4 cup whole milk yogurt (I used whole milk Greek yogurt)
  • 4 teaspoons Kosher Salt
  • 1 Tbsp finely grated ginger
  • 2-3 cloves garlic, finely grated
  • 8 boneless skinless chicken thighs (about 2 1/2 lbs)
  • Sauce:
  • 6 Tbsp unsalted butter
  • 1 tsp fenugreek seeds (I didn't have seeds, but I had fenugreek leaves and it worked fine)
  • 2 bay leaves
  • 2 green cardamom pods, cracked (I didn't have this either. I used ground cardamom)
  • one 3 inch cinnamon stick
  • 1 whole clove
  • 1 large onion, sliced
  • Kosher salt to taste
  • 1 Tbsp finely grated ginger
  • 4 cloves garlic, finely grated
  • 1 1/2 tsp Kashmiri red chili powder (I had to order this online. I've made previous versions of this dish with other chili powder and it was ok, but I recommend finding this type chili powder)
  • One 28 ounce can whole peeled tomatoes
  • 1/3 cup heavy cream
  • Chopped cilantro leaves for serving
  • Basmati rice, for serving (if you want to take a short cut, you can use the microwaveable rice you can find in pouches. Cook it for 90 seconds and it's DONE!)
  • Naan, for serving

Instructions

1

The Marinade:

2

Whisk together the yogurt, salt, ginger, and garlic in a large bowl until combined

3

Either add the chicken to the bowl and toss until evenly coated, then seal with plastic wrap OR

4

Add the chicken to a gallon-sized zip lock baggie along with the marinade, then move the chicken & marinade around until the chicken is fully coated.

5

Set the baggie (or bowl) in the fridge for at least three hours. Overnight is even better.

6

The Sauce:

7

Melt 4 Tbsp of butter in a large Dutch oven over medium heat

8

Toss the funugreek seeds, bay leaves, cardamom, cinnamon, and clove in the butter, stirring occasionally. Let it cook for about 1-2 minutes.

9

Add the onions and season them with some salt and pepper

10

Let the onions cook until they are golden and starting to caramelize, about 10 minutes

11

Add the ginger and garlic, stir to combine, cook 2-3 minutes more

12

Add the garam masala and chili powder, stir to combine and cook another 1-2 minutes

13

Add the tomatoes along with the liquid, then break the tomatoes up with a spoon or potato masher

14

You may need to add a little water. I'll usually fill the tomato can about a quarter of the way, swish it around to get the rest of the tomato goodness from the can and add that to the pot

15

Bring it all to a boil, then reduce to a simmer and let cook about 30 minutes

16

Take out the bay leaves and cinnamon stick

17

If you have an immersion blender, use it to puree everything in the pot. If you don't have that tool, let the sauce cool about 5-10 minutes, add some to a blender (no more than half way) and work in batches until it's all pureed.

18

Depending whether you used an immersion blender or other blender, bring the sauce to a simmer.

19

Taste to see if it needs any salt

20

Adjust the shelves in your oven as close to the broiler as you can - leaving enough room for a baking sheet with your chicken

21

Pre-heat the broiler to high

22

Line a rimmed baking sheet with foil and set a wire rack inside

23

Arrange the chicken on the wire rack in a single layer

24

Broil the chicken until it starts to brown in spots. You don't want to walk away, keep watching it and you may need to move the pan around to one side or the other in order get all the chicken sufficiently browned

25

Flip the chicken and repeat the process on the other side - it should only take 3-6 minutes per side

26

Remove from the oven and let it cool enough to handle

27

Cut the chicken into 1 inch pieces

28

Add the chicken back to the sauce and cook 8-10 minutes - until it's cooked through

29

Stir in the cilantro, then server over rice and with naan on the side

April 18, 2025 By
Chicken/ PartyFood/ Sandwiches

Chicken Parm Sliders on Brioche Buns

On the menu tonight – Chicken Parm Sliders!

I’ve made these a few times and they are always a hit. While you can do this quickly, I take the extra time to brine the chicken overnight. I think brining the chicken gives the chicken extra flavor and helps keep it from drying out.

For the buns, I used brioche slider buns. Start by cutting them in half horizontally, then toast them. While the buns are toasting, make some garlic butter. That way, you not only get the chicken parm, but you get that garlic bread vibe too!

In my version, I didn’t pound the chicken thighs to get them thinner. I’d recommend doing that so the sandwiches aren’t a mile high – it’s a slider right?

I hope the next time you need an appetizer for a party or just a fun meal during the week, I hope you’ll make my sliders!

Chicken Parm Sliders

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Chicken Parm Sliders on Brioche Buns

(No Ratings Yet)

Chicken Parm Sliders on Brioche Buns

Ingredients

  • ~3 lbs boneless, skinless chicken thighs (about 8–10 thighs)
  • 1 ½ cups all-purpose flour
  • 3 large eggs
  • 2 tbsp milk
  • 2 cups Italian-style breadcrumbs (or plain + 1 tsp Italian seasoning)
  • ½ cup grated Parmesan or Pecorino Romano (or a mix)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper, to taste
  • Cooking spray or olive oil spray
  • 1 jar (24 oz) marinara sauce (you may not need the full jar)
  • 12 brioche slider buns (or cut larger buns down)
  • 2 cups shredded mozzarella cheese
  • ¼ cup grated Parmesan or Pecorino Romano (optional, for topping)
  • 4 tbsp melted butter
  • 3 garlic cloves, smashed and chopped
  • 1 tsp garlic powder
  • 1 tsp chopped parsley or dried Italian herbs (optional)

Instructions

1

Optional - The Brine

2

Heat a cup of water along with a Tbsp of Italian Seasoning, 2 Tbsp Kosher salt, 1 Tbsp sugar, tsp of whole black peppercorns, 2-3 smashed garlic cloves

3

Stir until the salt and sugar fully dissolve, then remove from heat and add another cup of water to cool it down

4

If it's still too warm to use, feel free to add some ice cubes to accelerate the process

5

Add the chicken thighs to a zip lock bag (or whatever you plan to brine in)

6

Pour the brine in with the chicken and give it a good mix.

7

Put the chicken/brine mixture in the fridge for at least 2-4 hrs - overnight is better

8

Preheat oven to 425 degrees

9

Remove the chicken from the brine and pat dry

10

Cut the chicken to slider-sized pieces and/or pound the chicken pieces so they are thinner

11

Season chicken with salt, pepper, garlic powder, and onion powder

12

Set up the dredging station with one bowl containing three eggs, scrambled; another tray/baking dish with flour (seasoned with salt, pepper, and some Italian Seasoning; and a tray/baking dish with the Italian bread crumbs. Also, have a sheet pan with a wire rack to place the chicken pieces you've prepared

13

Dredge the chicken in the flour, then the eggs, then in the seasoned bread crumbs, place on the wire rack

14

Repeat until all the chicken is prepared

15

Spray the chicken with olive oil, or drizzle a little on each piece so they get nice and crispy

16

Bake for 20-25 minutes. I flipped the chicken about 15 minutes in to the cook

17

Feel free to use the broiler at the end to ensure they are nice and crispy

18

In a small pan or pot, melt the butter and add the smashed garlic cloves

19

Don't overcook it, you just need to melt the butter and let the garlicy goodness permeate the butter

20

Reduce the oven to 375 degrees

21

Tip - leave the slider buns together to make assembly easier. Slice the buns horizontally so you end up with a bottom and top "sheet" of buns

22

I lightly toasted the insides of the slider buns, but this is optional

23

Assemble the sliders, starting with some melted garlic butter brushed on the inside of the bottom and top buns

24

Add a dollup of marina sauce, then the chicken, top with some shredded cheese

25

Repeat until you have all the slider bottoms covered

26

Add the top bun and brush the top with some of the garlic butter along with a little Italian Seasoning and some of the pecorino romano/mozzarella

27

Bake, covered loosely with foil, for about 10 minutes, then remove the foil and bake for another 5-7 minutes

28

Pull from the oven and let rest about 5 minutes, then cut the slider sandwiches

29

Serve with some warmed marinara sauce for dipping (I didn't want the sandwiches to get soggy, so I put very little marinara on the buns)

April 5, 2025 By
Chicken

Sheet-pan Mediterranean Chicken and Vegetables

Mediterranean Sheetpan Chicken and Vegetables

On the menu tonight – Sheet-pan Mediterranean Chicken and Vegetables!

Sheetpan meals are great for getting dinner on the table quickly without having to clean a bunch of pots and pans when you’re finished.

In this dish, I put the veggies on the sheetpan, sprinkled them with olive oil and seasoning and mixed everything up to season everything evenly. I put the chicken down next, seasoning both sides, then in to the oven. Other than some chopping to make sure the veggies cook evenly, that’s it.

Once you’re done, the only thing you have to clean is the sheetpan and the dishes you ate from. I hope you’ll try this dish and let me know how it turned out.

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Sheet-pan Mediterranean Chicken and Vegetables

(1 votes, average: 4.00 out of 5)

Sheet-pan Mediterranean Chicken and Vegetables

Ingredients

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 red onion, cut in to 8 wedges
  • 1 lemon, zested and juiced
  • 1/4 - 1/2 cup Kalamata olives, pitted and halved
  • 1 cup cherry or grape tomatoes, halved
  • 14 oz jar artichoke hearts
  • 1-2 zucchini, diced
  • 2 Tbsp olive oil
  • 1 1/2 - 2 tsp Kosher salt
  • 1 1/2 - 2 tsp freshly ground black pepper
  • 1 tsp sweet paprika
  • 1-2 tsp garlic powder
  • 4-6 oz of feta cheese for garnish

Instructions

1

Pre-heat oven to 450 degrees

2

position rack in the middle of the oven (if two sheetpans won't fit on one shelf of your oven, position another rack just below middle rack)

3

Put all the ingredients on two sheet pans, sprinkle with olive oil and seasonings, then toss to evenly coat all the ingredients (you could also start with the ingredients in a bowl, then transferring to the sheet pans)

4

Bake for 20 minutes

5

Turn over the chicken and veggies, then put back in the oven for another 10-15 minutes

6

When the chicken is finished cooking, garnish with some crumbled feta and a sprinkle of lemon juice before serving

Notes

I put the chicken skin-side down first. This allows the skin to get nice and crispy after it is turned.

February 4, 2025 By
Chicken

Food Cart-Style Chicken Salad with White Sauce

Food Cart-Style Chicken Salad

On the menu tonight – Food Cart-Style Chicken Salad with White Sauce!

As many times as I’ve been to New York, I haven’t tried the food cart chicken. From what I’ve read, it’s usually served over / with rice. This recipe has the chicken over a bed of lettuce with onions and tomato. The dressing for the salad is the white sauce, made with Greek yogurt and a little mayonnaise along with some other things. As good as it is, it’s even better with a little harissa mixed in to give it some spicy heat.

Since I haven’t tried the authentic version created on the streets in New York, but this was pretty great. I’ll definitely be making this again. If you have had the authentic version, I hope you will try mine and let me know what you think.

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Food Cart-Style Chicken Salad with White Sauce

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Food Cart-Style Chicken Salad with White Sauce

Ingredients

  • Chicken:
  • 1.5 lbs chicken thighs (boneless and skinless)
  • Juice of half a lemon
  • 2 garlic cloves, minced
  • 2 tsp ground cumin
  • 1 tsp olive oil
  • 1 tsp Kosher salt
  • 1-2 tsp dried oregano
  • 1 tsp sweet paprika
  • 1 tsp ground turmeric
  • White Sauce:
  • 1 cup whole-mild yogurt
  • 2 Tbsp mayonnaise
  • 1 Tbsp apple cider vinegar
  • 1 tsp freshly squeezed lemon juice
  • 1/2 tsp Kosher salt
  • 1/2 tsp freshly ground pepper
  • Salad:
  • 6 cups chopped iceberg or romaine lettuce
  • 2 medium tomatoes, quartered
  • 1/2 red onion, sliced
  • Harissa, mild or hot (optional)

Instructions

1

Combine the lemon juice, minced garlic, cumin, olive oil, Kosher salt, oregano, paprika, and turmeric in a large mixing bowl

2

Stir to combine

3

Dry the chicken thighs with paper towels and then put in the bowl with the marinade

4

Make sure all the pieces of chicken are covered with the marinade

5

Let sit in the fridge, covered, for at least 15 minutes to overnight (overnight is best)

6

Prepare the white sauce

7

In a mixing bowl, combine the yogurt, mayonnaise, cider vinegar, lemon juice, Kosher salt, and black pepper

8

Stir to combine

9

Preheat a large pan over medium-high heat and preheat the oven to 375 degrees

10

Add about a tablespoon of olive oil to the pain

11

When the pan is ready, add the chicken taking care not to crowd the pan. Work in batches if you need to

12

Let the chicken cook about 4-5 minutes or until lightly browned

13

Flip the chicken pieces and cook another 5 minutes or until lightly browned. Don't worry if the thicker parts of the chicken aren't fully cooked yet

14

Transfer the cooked chicken to a rimmed baking sheet and cook the rest of the chicken thighs and transfer those to the baking sheet as well

15

Once all the chicken has been cooked in the pan, transfer the baking sheet to the oven

16

Bake for about 10-12 minutes to allow the chicken to finish cooking through

17

Remove from the oven and let rest a few minutes, then slice the chicken in to strips

18

Assemble the dish starting with a bed of lettuce, then the tomatoes and onion. Lay the chicken on top then put some of the white sauce on the side of the plate along with a little harissa (try it!)

January 19, 2025 By
Chicken/ Pork

Crock Pot Brunswick Stew

Brunswick Stew

On the menu tonight, Brunswick Stew!

Despite me ordering Brunswick Stew almost every time I go to a BBQ joint, I have never made it, until now. There a million different varieties, some of the older recipes I read include squirrel and opossum. I actually had a version that had squirrel and chicken in it and it was fantastic. The squirrel tasted like… you guessed it – chicken. I made mine with pulled pork, smoked chicken, and smoked sausage. I got the pulled pork, smoked sausage and smoked chicken from one of my favorite BBQ restaurants.

For the veggies, you can also use whatever you like, but the common theme is a tomato based sauce and almost always with lima beans, corn, and one or two other veggies. I had some canned green beans and corn that I wanted to use up, so I used those along with a freshly diced onion.

Since I used the Crock Pot and purchased the meats already prepared, this was one of the quickest and easiest meals that I’ve ever made. You simply put all the ingredients in the Crock Pot, set it on low for 4 hrs and that’s IT!

I hope you you’ll try my version and let me know what you think.

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Brunswick Stew

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Brunswick Stew

Ingredients

  • 1-2 lbs pulled pork
  • 1 lb smoked or shredded chicken
  • 1 lb smoked sausage
  • 1 28 oz can whole, crushed or diced tomatoes
  • 1 8 oz can tomato sauce
  • 2 Tbsp tomato paste
  • 1 Vidalia onion, diced
  • 1 cup of your favorite BBQ sauce
  • 1/2-1 cup of ketchup
  • 1 can corn (fresh or frozen would be great, about 1 cup)
  • 1 can green beans (Lima beans are more traditional, but I've seen plenty of recipes using a variety of different beans)
  • 2-3 Tbsp Worcestershire sauce
  • 2-3 Tbsp Sriracha or your favorite hot sauce (I used Sriracha)
  • 2-3 Tbsp brown sugar
  • Kosher salt and pepper to taste (I used about 2 Tbsp of each)

Instructions

1

Put all the ingredients in the crock pot, put on low for 4 hours

2

Serve and enjoy!

January 1, 2025 By
Chicken/ Soup

Thai Coconut Red Curry Potsticker Soup

On the menu tonight, Thai Coconut Curry Potsticker Soup!

I’ve made this a few times and it’s always a hit. This is similar to the other coconut curry soups that I’ve made, but this one has potstickers, which makes it an even easier soup to make because you aren’t cooking and de-boning chicken.

Some curries can be pretty spicy. This version doesn’t have a lot of spicy heat, but you could definitely add some Thai chilies, serrano peppers, fresno chili oil, or fresno chili peppers to this to add some heat.

Once you make this, you’ll wonder why you haven’t been making this part your regular meal rotation. Play around with the brand of red curry paste and try different varieties.

For the garnish, you can’t go wrong with some lime wedges or chopped scallions.

The next time you make a pot of soup, I hope you will try this recipe and let me know how it turns out.

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Thai Coconut Curry Potsticker Soup

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Thai Coconut Curry Potsticker Soup

Ingredients

  • 4 cups chicken broth
  • 2 cloves garlic, minced
  • 1" piece fresh, peeled ginger
  • 2 stalks lemongrass, cut into 3" sections
  • 1 tsp lime zest
  • 2 Tbsp red curry paste
  • 3 Tbsp fish sauce
  • 3 (13.5 oz) cans coconut milk
  • 1 Red bell pepper, diced
  • 1 Vidalia onion, diced
  • 1/2 lb fresh shiitake mushrooms, sliced (can substitute baby bella mushrooms)
  • 1 lb frozen chicken potstickers
  • 2 Tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions

1

In a large heavy pot, add the garlic, ginger, lemon grass, lime zest, red curry paste and chicken broth over high heat

2

Bring to a boil, then reduce to a simmer

3

Remove the ginger, and lemongrass from the soup using a slotted spoon

4

Add the fish sauce, coconut milk, bell pepper, onions, shiitake mushrooms, and frozen potstickers

5

Cook 8-10 minutes, making sure the potstickers are heated through

6

Stir in the lime juice and cilantro

7

Taste and adjust the seasoning as needed

8

Serve and enjoy!

9

Garnish the soup with Thai chili peppers, fresh cilantro leaves, scallions, and lime wedges

Notes

Depending on the brand of curry paste, you may need a little more.

December 28, 2024 By
Chicken/ Mexican

Chicken Bean and Cheese Enchiladas

On the menu tonight, Chicken Bean and Cheese Enchiladas!

I had some leftover chicken that I needed to do something with, so I decided to make enchiladas. When I was looking at recipes, I started on my own site because I know I’ve made a few varieties of enchiladas in the past. Surprisingly, I hadn’t made a chicken and bean version – until now!

Mrs wanted a version with red enchilada sauce, so that’s what she got. The entire dish went together pretty easily. There was minimal chopping and after that I mixed everything in a bowl to prepare for assembly. I used 6″ corn tortillas to wrap the filling.

The next time you’re in the mood for Mexican food, I hope you’ll try my version of Chicken Enchiladas!

Print Recipe

Chicken Bean and Cheese Enchiladas

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Chicken Bean and Cheese Enchiladas

Ingredients

  • 3 cups cooked and chopped chicken (I used chicken thighs, but a whole rotisserie chicken would be perfect)
  • 12 - 14 6 inch corn tortillas
  • 1/2 - 1 Vidalia onion, diced
  • 1 Jalapeno pepper, seeded and diced
  • 1 15 oz can re-fried beans
  • 3 cups Shredded Monterey Jack Cheese
  • 1 1/2 tsp oregano
  • 1/4-1/2 tsp cayenne pepper
  • 16 0z can red enchilada sauce
  • Kosher salt and freshly ground pepper to taste
  • Sour cream for service

Instructions

1

Pre-heat oven to 375 degrees

2

Pre-heat a medium pan over medium heat, add about a tablespoon of olive oil along with the onion and jalapeno

3

Cook until translucent, about 5-6 minutes, then set aside to cool

4

In a large mixing bowl, combine the re-fried beans, 1 cup of the shredded cheese, oregano, cayenne pepper, chopped chicken

5

Add the onions and jalapeno, stir to combine and season with a little Kosher salt and freshly ground pepper

6

Prepare a 13x9in baking dish with spreading enough of the enchilada sauce on the bottom of the baking dish

7

Prepare the tortillas by putting them on a plate and cover with a damp kitchen or paper towels, then microwave for 30 seconds to a minute to make them more pliable

8

Start filling the tortillas with approximately 1/4 cup of the filling. I used an ice cream scoop that was about 1/4 cup

9

Spread the mixture of the filling down the middle of the tortilla and roll as tightly as you can without breaking it

10

Place the filled tortilla in the baking dish, seam-side down, repeat with the rest of the tortillas, filling the baking dish

11

Spoon the rest of the enchilada sauce over each filled tortilla, making sure they all have some sauce on them

12

Sprinkle the remaining cheese over the enchiladas, then put the baking dish in the oven

13

Bake for about 30 minutes or until the cheese is bubbly and a little browned. Feel free to use the broiler if you like

14

Serve with a little sour cream and any other toppings you might like

December 24, 2024 By