Katsu Chicken + Sauce

2 large chicken breasts

Salt

Pepper

2 eggs

Panko bread crumbs

Vegetable oil

Thaw chicken. Slice the chicken breast horizontally into two equal sized slices (so chicken is even and thin.) Pat dry with paper towel.  Season with the salt and black pepper. Leave to stand for 10 minutes. Lightly pat dry again.

Heat up a pot of cooking oil for deep-frying. Ideal temperature is about 350°F. In a deep sauce pan (4-5 inches deep, you want about 3 inches of cooking oil in pan.) Place oil on medium heat and let it heat up for 5-10 minutes. The less time spent in the oil the less oil your chicken will absorb. While oil is heating, dip each piece of the chicken into the beaten egg, then immediately coat it with the panko. Shake off the excess. Dip the chicken into the egg again, and then coat with the panko for the second time. Make sure that the chicken is evenly coated with a thick layer of panko. Repeat the same for the other piece of chicken.

Once the oil is fully heated, gently drop each piece of the chicken into the pot and deep fry until both sides turn golden brown. Likely 2-3 minutes. If you have a meat thermometer your chicken should reach 165°F.

Dish out the chicken onto a plate lined with paper towels. Cut the chicken into strips, and serve immediately with steamed rice and tonkatsu sauce.

Katsu Sauce

1/2 c ketchup

1 1/2 - 2 t dry mustard powder

3/4 t garlic powder

1/4-1/2 t ground black pepper

1 1/2 T worcestershire sauce

In a small bowl stir together all ingredients. Cover and refrigerate for at least 1 hour to blend all flavors together prior to serving. 

One Pot Burrito Bowls

1/2 cup red bell pepper diced small
1/2 cup diced sweet onion
1 pound lean hamburger
1/3 cup Old El Paso Medium Thick n' Chunky Salsa
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can corn, drained
1 (14.5-ounce) can Rotel
1 cup jasmine rice
1 Tablespoon taco seasoning
1/2 teaspoon chili powder
2 1/2 cups chicken broth
Flour tortilla shells (or chips)

Optional toppings:
Cheese
Sour cream
Green Onions
Tomatoes
Lettuce
Salsa
Guacamole or sliced avocados

In a large pot place the hamburger meat, red pepper and onions. Cook until meat browned. Stir in salsa, black beans, corn, Rotel, jasmine rice, taco seasoning and chili powder. Pour in chicken stock and then bring to a light boil. Cover the pan and reduce heat to low. Cook for an additional 15-20 minutes, or until the rice is all the way cooked.
Top with your favorite toppings. I like to have warm flour tortillas on the side, and topped the meat with lettuce, sour cream, and cheese. For variation you could also make this with chicken. Dice the chicken into 1-inch cubes and cook in place of the hamburger.

(adapted from Iheartnaptime's recipe.)

Creamy Alfredo Tortellini

1 (18 oz) package refrigerated three cheese tortellini
4 T unsalted butter
6 cloves garlic, minced
1/2 t crushed red pepper flakes
4 T flour
2 c milk
1 c half and half
4 oz cream cheese, cubed (Or you can substitute with some sour cream)
1/2 c Parmesan cheese
salt and pepper, to taste

In a large pot of boiling salted water, cook tortellini according to package instructions; drain well.
Melt butter in a saucepan over medium heat. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in milk and half and half, and cook, whisking constantly, until slightly thickened, about 2-3 minutes. Stir in cheeses until melted, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste. Stir in tortellini and gently toss to combine. Garnish with Parsley.

Quinoa Black Bean Tacos

1/2 cup uncooked quinoa
1 (10-ounce) can (Rotel) diced tomatoes and green chiles, undrained
1/2 cup chicken broth
(Or taco seasoning in place of chili powder, cumin, garlic, onion, paprika and cayenne)
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1 can black beans, drained and rinsed
1 1/2 cups frozen corn kernels
Juice of 1 lime
Taco shells or Juanita chips
Sour cream, Cheddar, Lettuce, Salsa, Avacado or anything else you'd top a taco with.

Heat quinoa and 1 1/2 cups water in a large pot over medium high heat. Bring to a boil; reduce heat, cover and simmer until water is absorbed, about 15-20 minutes; uncover and fluff with a fork.
Stir in diced tomatoes, vegetable broth, chili powder, cumin, garlic and onion powder, paprika and cayenne pepper; season with salt and pepper, to taste. Bring to a boil; reduce heat, cover and simmer until thickened, about 10 minutes.
Stir in beans and corn until heated through, about 2 minutes. Stir in lime juice.
To serve, spoon quinoa mixture into the center of each tortilla. Top with sour cream, cheese, lettuce etc. if desired.

*I typically prefer to just use Juanita chips in place of taco shells.
*Bonus on this one, depending on your taco shell selection... this recipe also happens to be Vegan + Gluten Free. And it's absolutely delicious.

Pumpkin Chocolate Chip Bread

1 and 3/4 cups all-purpose flour
1 t. baking soda
2 t. ground cinnamon
1/4 t. ground nutmeg
1/4 t. ground cloves
3/4 t. salt
2 large eggs
3/4 c. sugar
1/2 c. packed brown sugar
1 1/2 c. pumpkin puree (canned or fresh)
1/2 c. vegetable oil
1/4 c. orange juice (or milk)
1 c. semi-sweet chocolate chips

Adjust the oven rack to the lower third of the oven and preheat to 350F degrees. Lowering the oven rack prevents the top of your bread from browning too much too soon. Spray a 9x5 inch loaf pan with non-stick spray. Set aside.
In a large bowl, mix the flour, baking soda, cinnamon, nutmeg, cloves, and salt together until combined. In a medium bowl, mix the eggs, granulated sugar, and brown sugar together until combined. Mix in the pumpkin, oil, and orange juice. Pour the wet ingredients into the dry ingredients and gently mix together. There will be a few lumps. Do not overmix. Gently fold in the chocolate chips.
Pour the batter into the prepared loaf pan. Bake for 60-65 minutes. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs.
Allow the bread to cool completely in the pan on a wire rack before removing and slicing. The bread will stay fresh in an airtight container (it tastes better on day 2!) at room temperature or in the refrigerator for up to 10 days.

Make ahead tip: Baked bread can be frozen up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
This recipe makes incredible pumpkin chocolate chip muffins too – about 20 minutes in the oven, same oven temperature.

No explanation necessary..

Crack Toffee (Sweet & Salty Graham Crackers)

First off... "crack" is likely the only fitting name for these bad boys. You naively think "yes, I have self control and can eat one or two." Now apologize to yourself for lying.. and bask in that artery clogging deliciousness as you devour the entire pan within 24 hours. *cough*..... not that I have done so. *cough.*

28 Graham Cracker Squares
1 c butter
1 c brown sugar
1 t vanilla
1/2 t salt
3/4 c chopped pecans (optional)
chocolate chips (optional)

Preheat oven to 350 degrees. Line an ungreased jelly roll pan with graham crackers, breaking in half if necessary to fill the pan. Melt butter and sugar in a small saucepan over medium heat until it comes to a boil. Allow to boil for 2 minutes while stirring constantly. Remove from heat and stir in salt and vanilla. Pour mixture over top of the graham crackers evenly, spreading to coat. If using, sprinkle pecans on top. Bake in oven for 10 minutes. If you prefer a little crunchier, add an additional minute or two to baking time. Remove from oven and allow to cool. Should remove easily from the pan as you break or chip them into pieces/squares. Store them at room temperature in an airtight container for up to 3 days.

*Note, these can also be done with saltine crackers. I prefer to drizzle chocolate on top of the ones with saltine crackers.

Sea Salt Caramel

First off I have to say... this is legit. Absolutely amazing, set your taste buds watering type gourmet caramel. And its freaking awesome. And EASY

1/4 c. butter
1/2 c. sugar
1/2 c. brown sugar
1/2 c. light karo syrup
1/2 c. sweetened condensed milk

Combine all in a saucepan on stove on medium (for electric stove, gas stove... go low so you dont burn the caramel). Cook stirring constantly for about 6 minutes or until the ingredients are melted together, and you have reached a rolling boil. (Remember to keep stirring it constantly!). Pour into a greased dish. SPRINKLE WITH SALT. (Believe me, You WILL thank me later, it brings out the flavor and turns it from ordinary "ok" caramel, to DANG mouthbuds go crazy caramel. I promise.) Let it cool. Cut, wrap in wax, and store airtight!

This can ALSO be made in the microwave in a microwaveable dish. Combine all of the ingredients and stir every minute.

Melting Pot Cheese Fondue Copy Cat

4 oz chicken broth
1 t. chopped garlic
3 shakes of mustard powder
Lots of cheddar cheese
pepper
worcestershire sauce

Mix broth and garlic together. Stir. Add 3 shakes of mustard powder. Stir. Add cheddar cheese in small amounts, and stir to melting between additions. add 5 turns on on a pepper grinder. Stir. Add 3-4 shakes of worcestershire sauce. stir. Add cheese until reached consistency. If fondue becomes too thick DO NOT ADD MILK, add in more chicken broth, or water. To thicken add more cheese.

Dip apples, breads, pigs in a blanket, veggies, sausage, tortilla chips into fondue

Olive Garden Salad Dressing Copycat

1/2 c. mayo
1/3 c. white vinegar
1 t. vegetable oil
2 T corn syrup
2 T parmesan cheese
2 T romano cheese
1/4 t. garlic salt
1/2 t. Italian seasoning
1/2 t. parsley
1 T lemon juice

Place all ingredients into the blender and mix until combined. Stores in the fridge up to 10 days. Also tastes really good on vegetables, and meats. If recipe is doubled total cheese amt is 1/2 c. :)

Salsa Chicken and Rice

(picture courtesy of http:..chefmommy-brandao.blogspot.com)

1 lb chicken breasts

1 can cream of chicken soup

1 c. salsa

1 pkg taco seasoning

1 c. sour cream

(I also add shredded cheese and sometimes black beans)

Put chicken, soup, and salsa into slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred and then return to slow cooker. Stir in sour cream and heat just until everything is combined. Serve over rice.

Taco Soup

(picture courtesy of stellasmom-ronda.blogspot.com)

This one has DEFINITELY become a favorite at our house! 

2 lbs ground beef

1 large onion, chopped

1 can of kidney beans

1 can of whole kernel corn, drained

1 can stewed tomatoes

1 can of Rotel tomatoes

1 pkg of taco seasoning mix

1 pkg of original hidden valley ranch dressing (dry)

2 1/2 c. water or more to make soup broth

Brown ground beef and onions in a large pan, drain fat. Add taco seasoning to beef. Add remaining ingredients and simmer for an hour or so. I usually add the other ingredients to a large pot while the beef is browning. Serve with shredded cheddar cheese, sour cream, and tortilla chips on the side. 

Sweet and Sour Chicken Stir Fry

1 T cornstarch
1/4 c. cold water
1 (8oz) can of pineapple chunks, drained and juices saved
3 T ketchup
1 T soy sauce
1 t. rice vinegar
2 T brown sugar
3-4 t. vegetable oil, divided
1 lb chicken diced into bite sized pieces (also could use pork tenderloin.. or sliced pork chops)
1/2 t. salt
1/4 t. black pepper
2 cloves of minced garlic
1 T minced fresh ginger (or just a little of powder if you don't have fresh ginger)
3 c. broccoli florets
1/2 medium bell pepper seeded and stemmed and cut into squares (1/2 inch) (i like red pepper)
1/2 diced onion
hot cooked rice

First off start your rice cooking so it will be ready at the same time.  Combine your corn starch and water in a medium sized bowl and stir it until it is dissolved. Stir in your pineapple juice, ketchup, soy sauce, brown sugar, and vinegar. Stir.

Heat 2-3 t. of the oil in a wok or a nonstick skillet over medium-high heat. Add the chicken, salt, pepper, garlic, and ginger. Stir-fry until the chicken is cooked and not pink any more, 3-4 minutes. Remove the chicken from the pan and keep warm (cover.)

Add the remaining 1-2 t. oil to the pan and add the broccoli, bell pepper, and onion. Stir-fry over medium high heat until the vegetables are tender but "crisp" and the broccoli has turned a bright green color (roughly 3-5 min)

Return the chicken to the pan and add the pineapple chunks and the sauce mixture. Bring to a simmer and cook until everythign is heated through and the sauce has thickened (about 1-2 minutes). Season with additional salt and pepper to taste. Serve over hot cooked rice. Also good topped with sesame seeds.

Serves roughly 4.

BEST Italian Chicken and Rice

BEST chicken rice I have ever had! I've made this for dinner parties and there have never been leftovers, even picky children request it! Very creamy!

4 chicken breasts
1 block of cream cheese
1 dry packet of Good Seasons Italian dressing
1 can chicken broth (or 1 3/4 c. water + 2 chicken bouillon cubes)

In a crock pot place the chicken broth, whole thawed chicken breasts, and Italian dressing mix. Cook on low for 4 hours. Remove the chicken and shred. Place the chicken back in the crock pot, and mix the room temperature cream cheese into the crock pot. Stir until thoroughly mixed in with the chicken broth and chicken.

Serve over top of rice, noodles, or potatoes--all are incredibly delicious!

Chewy Chocolate Chip Cookies

I have to start out by saying Oh. My. Gosh. I was not a chocolate chip cookie fan. And then I discovered this cookie, and I have to admit that I am SO glad I did. It combines the perfect amount of crunchiness edge of cookie along with staying incredibly chewy in the middle (although it is cooked completely.) I even forgot and left them out overnight once... and they were still as if I'd made them 10 minutes before. No change in texture or chewiness.(They havent been tried at lower altitudes)

(adapted from Cooks Illustrated) 

2 C plus 2 T flour
1/2 t. baking soda
1/2 t. salt
12 T. butter (1 1/2 sticks) melted and cooled until warm
1 C. brown sugar (light or dark)
1/2 C granulated sugar
1 large egg + 1 egg yolk
2 t. vanilla extract
1 1/2 C. semi-sweet chocolate chips
Heat oven to 325 degrees. Mix flour, salt, and baking soda together in medium bowl; set aside.
Mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients;mix until just combined. Stir in chips.
*If for some reason your dough is too soft to form balls at this point, DON'T add more flour.  Just cover and place bowl in the fridge until dough firms. I promise. The less flour keeps the cookies light and moist, adding more flour... you will regret. Possibly for the rest of your life.
Take about 1/4 C dough and form into a ball.  Break ball in half and place dough on cookie sheet with broken edge facing up (tearing the cookies like this gives the top that store bough "textured" look. Or just use a standard sized cookie scoop if you don't care or don't have the time.) Bake until cookies are set around outer edges start to harden yet centers are still soft and puffy, 10-13 minutes.  I cook them JUST until I barely see any golden brown start to form around the edges. These cookies finish cooking as they cool on the pan. And they are also incredibly forgiving, so if they aren't to your desired "doneness" after they cool you can pop them back in the warm oven for another minute or two. Cool cookies on cookie sheets. Serve or store inairtight container.

Italian Bread Bowls

 I have to say I absolutely love these. I use them for everything. They're great to put soup in... or dip in soup... or just throw out there with a marinara pasta, they go with everything!

Makes 6-8 bread bowls
1 1/2 T active dry yeast
2 1/2 c.warm water
2 t. salt
2 T. vegetable oil
7 c. flour (due to altitude and humidity differences this amt may fluctuate slightly, in Idaho altitude I only use about 6 c. of flour, so just judge accordingly. With bread bowls you WANT the dough to be soft, but not sticky)
1 T. cornmeal

In a large bowl dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups). This bread bowl needs to be a bit firmer than a roll/bread dough.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball/cylinder (you want the dough to rise more up than out). Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). If desired, slash the top surface of the bread bowl several times with a sharp knife or razor. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.

Preheat oven to 400 degrees. Bake in preheated oven for 15-18 minutes until golden brown and baked through.

Baked Potato Soup

Courtesy of Our Best Bites

2 T butter
2-3 cloves minced garlic
1/2 c. flour
1 1/2 t. salt
1/2 t. black pepper
8 slices bacon cooked and crumbled
4 1/2 c. milk
1 (14oz) chicken broth
4 med baking potatoes (baked----375* for 60 minutes)
2 c. grated cheddar cheese
1 1/2 c. light sour cream
1/2 c. chopped green onions

Melt butter in stock pot over medium heat. Add garlic and saute 30-60 seconds. Add flour. Slowly add in milk while whisking constantly. Whisk until smooth. Add chicken broth. Bring to a simmer and heat until thick--about 5 minutes. Once the soup is thickened turn heat to med-low. Cut potatoes in half and use spoon to scoop out potato flesh into the pot. Use a wooden spoon to smash potatoes, breaking up the large clumps. Add 1 1/2 c. cheese and salt and pepper. Stir until the cheese is melted. Remove pan from heat and stir in 3/4 c. sour cream, 1/4 c. green onions and 4 pieces of crumbled bacon. Add additional S & P to taste. Top with remaining onion, cheese, bacon and sour cream.

Ginger Crinkles

2 1/4 c. flour
2 t. baking soda
1 t. ginger
1 t. cinnamon
1/2 t. cloves
1/4 t. salt
1 c. brown sugar
3/4 c. shortening
1/4 c. molasses
1 egg

Mix together the flour, baking soda, ginger, cinnamon, cloves, and salt. In a separate bowl cream the brown sugar, shortening, molasses and egg. Mix the dry ingredients into the wet mixture and mix until thoroughly combined. Roll the dough into 1" (or slightly bigger) balls. Roll the balls in granulated sugar. Place 2 inches apart on an ungreased cookie sheet. Bake at 375 degrees for 10 minutes. Cool on pan for 5 minutes and then transfer to cooling rack.

Homemade Chicken Noodle Soup

Quick and easy! 20 minute recipe start to finish
5 c. water
5 chicken bouillon cubes
1 stalk celery diced
1 large carrot
1 can chicken
1/2 bag egg noodles (wheat)
rosemary
garlic powder
salt and pepper

Dissolve bouillon in water (boiling.) When dissolved add in carrots (sliced thin); diced celery, and noodles. Cook on medium high heat and boil until veggies and noodles are soft. Mix in the canned chicken (drained.) Mix in a few dashes of rosemary, 2 dashes of garlic powder, and salt and pepper to taste.

Rosemary Focaccia loaves

Adapted from Our Best Bites.

1 c. warm water
1 T yeast
1 T sugar
1/4 t. dried oregano
1 t. kosher salt
2 T olive oil
1 1/2 T rosemary
1/4 t. garlic powder
2 1/4- 2 1/2 c. flour

In a large mixing bowl combine water, yeast, and sugar. Let it stand for 10 minutes. In a separate bowl combine 2 c. flour, salt, 1 T rosemary, oregano and garlic powder. Add flour mixture to yeast mixture along with 1 T olive oil. Mix well. Slowly add remaining flour to make a soft dough (DONT ADD TOO MUCH HERE!) You want a soft and wet dough. Cover and rise 1 hour or until doubled. Lightly flour your surgace. Divide dough in half. Shape each into a round and place on a greased cookie sheet. Cover and rise 45 minutes. Heat oven to 375 degrees. Use remaining olive oil to brush tops of loaves. Bake 15-20 minutes. Serve immediately. Really good dipped in balsamic vinegar and oil. 

Crock Pot Italian Beef for Sandwiches

1 1/2 c. beef broth
1 c. water
1 t. salt
1 t. ground black pepper
1 bay leaf
1 t. dried oregano
1 t. basil
1 t. onion salt
1 t. parsley
1 t. garlic powder
1 (5 lb) chuck roast
1 (.7 oz) pkg dry Italian style dressing mix (Good Seasons)

Mix all ingredients with a whisk. Place the roast in the crock pot and pour mixture on top. Low 10-12 hours; High 4-5 hours. When meat is done remove the bay leaf and shred the meat with a fork. (I do it about 45 minutes before serving so that the meat can soak up the extra juice. Serve on crusty hard rolls with mozzarella cheese.

Chili Enchiladas

1 c. cooked rice
3 cans hormel chili
10 tortilla shells
cheese

Mix the rice, chili, and some cheddar cheese together and roll out into the tortilla shells. Spray a 13 x 9 pan and place tortillas side by side in pan. Cover with tin foil and bake at 350 degrees for 30 minutes.

Lemon Slush

12 oz can frozen lemon concentrate
Add water on directions
add 3 more cups of water and 3 c. sugar

Freeze and serve with sprite. Serves 30.

Purple Cow Punch

1 c. grape juice
1/2 pint vanilla ice cream
1 T. sugar
Lemon Lime Soda

Put ice cream, grape juice and sugar into blender. Blend until ice cream chunks are dissolved. Pour even amounts into 2 glasses. Finish filling the glasses by pouring lemon lime soda into them. Place a straw in each glass and serve.

Lime Slush

2 pkg. lime jello
5 c. sugar
48 oz pineapple juice
1 quart lemon lime soda

Dissolve jello in 1 c. boiling water. Add sugar and 7 c. warm water. Stir until sugar is dissolved. Add pineapple juice and 5 c. cold water. Freeze. Add soda and mash. Serves 23

Great White Punch

1 (6 oz) can frozen limeade concentrate
11 c. water
3 c. sugar
2 quarts lemon lime soda

Combine limeade, water and sugar. Stir until sugar is dissolved. Freeze until solid (for 2 hours) prior to serving. Thaw in a punch bowl for 1 hour prior to drinking. Add soda. Mash with a potato masher. Makes 1 1/2 gallons.

Citric Refresher

5 Quarts water
3 c. sugar
1 T lemon extract
1 T. Citric Acid (tablets or crystals--can be found in most pharmacies)

Mix together. Add ICE and lemon slices. Serves 32

Josh's BEST easy smoothie!

I have a brilliant husband. No I'm telling you, he's really amazing. And I found out that he can invent recipes also, this was his 3 ingredient smoothie recipe he came up with one day from things we had "laying around." Its so good I used it in a presentation... and my entire class wanted the recipe.

2 c. Frozen strawberries
1 banana
1 c. apple juice.
Blend until smooth, makes about 25 oz.

Strawberry Health Shake

1 c. orange juice
3 T non-fat powdered dry milk
1/4 fresh banana
3/4 c. strawberries
1/2 c. crushed ice

Blend. Chill in freezer for 5-10 minutes before drinking.

Strawberry Breakfast Shake

1/2 c. cooked oatmeal, chilled
1/2 c. fresh or frozen strawberries
2-4 T sugar
2 c. milk
1/2 t. vanilla

Place all ingredients in blender. Blend for 1 minute. Serve cold.