Steph's Lettuce Wraps

Ingredients:

2 chicken breasts, tenderized and diced into 1/4" pieces

1/2 yellow bell pepper, diced finely

1/2 red bell pepper, diced finely

1/2 white onion, diced finely

3 green onions, diced finely, divided

3 Tblsp. minced garlic, divided

1 pack Sun-Bird Beef & Broccoli seasoning mix (unmixed)

2 Tblsp roasted garlic seasoned rice vinegar

1 Tblsp. light brown sugar

1 cup water, divided

1 Tblsp. sesame seeds

1 Tblsp. Korean Soybean Dipping Paste 

2 Tblsp. olive oil, divided

Lettuce leaves - iceberg, Romaine, butter, etc., enough for 4 people

Preparation:

1. Mix together Beef & Broccoli seasoning mix with vinegar, brown sugar and 3/4 cup of the water until fully dissolved. Set mixture aside.

2. Mix the Soybean Dipping Paste with 1/4 cup of the water until fully dissolved. Set mixture aside.

3. Heat cast iron skillet to high heat, then add 1 Tblsp. olive oil, 1 Tblsp. of the garlic, all of the peppers, all of the white onion and half of the green onions.

4. Cook vegetables until tender, then add the Soybean Dipping Paste mixture and 1/8 cup of the Beef & Broccoli seasoning mix mixture. 

5. Stir as the mixture thickens (probably about 90 seconds), then remove from skillet and keep warm. 

6. In the same skillet, add the remaining 1 Tblsp. of olive oil and all of the chicken. Distribute chicken evenly around the skillet.

7. Let the chicken start to brown slightly, then stir/turn the chicken. If chicken starts to release a lot of liquid, scoot chicken to one side and remove liquid either by using a paper towel to absorb it, or tilt the skillet and dump it out.

8. Add remaining 2 Tblsp. of garlic to the chicken, and continue to cook until chicken is done, about 4 minutes.

9. Add sesame seeds and remaining Beef & Broccoli seasoning mixture to the chicken in the skillet.

10. Stir mixture into chicken and allow it to thicken (probably 2-3 minutes).

11. To serve, place 1-2 Tblsp. of the vegetable mixture in the lettuce leaf, then top with 1-2 Tblsp. of the chicken.

NOTE: Vegetables and chicken can be mixed together before serving, if desired.

Greek Chicken Bowls

Chicken Ingredients: 
3-4 fresh chicken breasts, tenderized
6+ Tblsp. olive oil + 2 Tblsp. for cooking
4 Tblsp. lemon juice 
6 Tblsp. white vinegar
1 1/2 Tblsp.Kinder's "The Blend" (salt-pepper-garlic)
2 Tblsp. Greek seasoning blend
2 tsp. thyme
1 Tblsp. corn starch

Salad Ingredients:
3 Tblsp. olive oil
4 Tblsp. garlic-seasoned rice wine vinegar
1 1/2 Tblsp. Greek seasoning
1 Tblsp. Kinder's "The Blend" seasoning
1 Tblsp. dill weed
2 cups chopped cucumber (baby cucumbers work best)
2 cups chopped tomatoes
1/4 cup chopped olives, black or kalamata
1/4 cup red or white onion, diced small
1/4 cup crumbled feta cheese (plant-based preferred), divided
4 cups largely chopped lettuce

Sour Cream Topping Ingredients:
1 cup sour cream
2 Tblsp. Greek seasoning
3 Tblsp. lemon juice

Other Ingredients:
4 servings of basmati or preferred rice, cooked
Lemon wedges (if desired)
Pita bread, toasted with butter and cut into wedges (if desired)

Salad Preparation:

1. Mix olive oil, vinegar, Greek seasoning, Kinder seasoning and dill weed to make a dressing.
2. Combine cucumber, tomatoes, olives and onion in a bowl.
3. Pour 1/2 of the dressing mixture on the cucumber mixture, and stir well.
4. Put the other 1/2 of the dressing on the lettuce, and mix well.
5. Top both salads with equal amounts of feta cheese.
6. Refrigerate until ready to serve.

Sour Cream Topping Preparation:
1. Combine all ingredients with a whisk.
2. Add salt and pepper as desired, and adjust seasoning to taste.
3. Refrigerate until ready to serve.


To Assemble Bowls:
1. Slice chicken thinly and cut into bite-sized pieces.
2. Put a serving of rice into each bowl.
3. Top rice with a few spoonfuls of the (cooked) marinade/sauce.
4. Place chicken on top of rice.
5. Put two spoonfuls of cucumber salad on top of chicken.
6. Top cucumber salad with a spoonful of sour cream topping.
7. Serve the green/lettuce salad on the side.
8. Serve everything with fresh lemon and butter-toasted pita, if desired.

Steph's Jambalaya (no roux)

Ingredients:

2 large boneless, skinless chicken breasts

14 cups of water

2 Tblsp chicken base (or 4 bullion cubes)

2 Tblsp Tony Chachere's seasoning (divided)

8 Tblsp bacon grease

4 Tblsp minced garlic

1 very large onion, diced

1 very large bell pepper, diced

6 stalks celery, diced

3 lbs smoked sausage, sliced into bite-sized pieces

1 can Rotel tomatoes

1 can cream of chicken soup

1 can cream of mushroom soup

3 1/2 cups medium grain rice

2 Tblsp dried parsley

2 Tblsp powdered garlic

Preparation:

1. Mix water with chicken base and 1 Tblsp Tony Chachere's in a large pressure cooker.

2. Add chicken breasts to pressure cooker, and cook for approximately 12 minutes (or according to pressure cooker directions), until chicken is done enough to be shredded.

3. While chicken is cooking, put bacon grease in a very large stock pot, preferably cast iron. Pot needs to be large enough to handle 24+ cups of ingredients. Heat bacon grease, and add garlic, onion, pepper and celery.

4. Sauté, stirring frequently, the vegetables until very tender. If needed, cook them with the lid on the stock pot for several minutes at a time between stirring. Vegetables should be tender, but not browned. Add more bacon grease, butter, vegetable oil or even water as necessary during cooking if they get dry.

5. Once the chicken is cool enough, remove it from the pressure cooker water/broth, but DO NOT DISCARD pressure cooker water/broth. Shred chicken and set aside.

6. When the vegetables are tender, add the sausage. Sauté the sausage with the vegetables until sausage begins to brown slightly.

7. Add the Rotel tomatoes, the shredded chicken and both of the cans of soup to the stock pot. Stir to combine everything, then add 8 cups of the pressure cooker water/broth. Keep the remaining broth set aside, in case it is needed later.

8. Bring the broth, soups, sausage and vegetable mixture to a slow boil, then stir in the rice.

9. Reduce the temperature to medium-high, and begin to cook the rice, stirring VERY frequently, to ensure the rice is evenly distributed throughout the vegetable/broth mixture as it cooks.

10. Continue to stir and let the rice cook for 15-20 minutes, until the rice is done. If rice is getting sticky and cooking too fast, turn the heat down to medium. Once the rice is done, most of the broth should be absorbed. If the rice isn't quite done but there is no broth left in the stock pot to be absorbed, add more broth, one cup at a time. Mix each cup thoroughly into the rice before adding the next cup of broth. Continue adding broth until there are 8-10 small tablespoon-sized pools of broth on the top of the rice, but the rest of the broth is absorbed.

11. Turn the heat down to low, and cover the pot. Let the rice absorb the rest of the liquid for about 5 minutes, then stir one last time before serving.

One-Pot Roasted Red Pepper Pasta with Chicken

Ingredients

1 jar (12-ounce) roasted red peppers, drained

1 1/2 cups cherry tomatoes (can use more or less)

2 Tblsp crushed garlic

2 Tblsp parsley

1/2 cup olive oil

2 Tblsp seasoned rice vinegar or other flavored vinegar

2 tsp honey

2 tsp smoked paprika

1 tsp cayenne pepper

1 lb boneless chicken, cubed

3 Tblsp olive oil

3 tsp Italian seasoning 

red pepper flakes

1 lb penne or other sturdy pasta

2 Tblsp basil

3 ½ cups water

1 cup grated parmesan cheese

½ cup grated mozzarella cheese (or can use fresh)

Preparation

1. Combine the red peppers, tomatoes, garlic, parsley, olive oil, vinegar, honey, 1 teaspoon paprika, cayenne, and a generous amount of salt in a food processer. 

 

2. Blend until smooth, about 1 minute. 

 

3. Heat 3 tablespoons of olive oil in a large skillet. Add the chicken, Italian seasoning, 1 teaspoon paprika, and a pinch each of red pepper flakes, salt, and pepper. Cook on medium-high heat until golden brown. 

 

4. When the chicken is fully cooked, remove it from the skillet to a bowl. DO NOT WASH THE SKILLET.

 

5. Add 3 ½ cups water to the skillet. Bring water to a boil.

 

6. Add the pasta to the boiling water and cook, stirring often, until pasta is cooked to desired texture. Do not drain the pasta water. If needed, add more water as necessary to help the pasta cook, but not an excessive amount.

 

7. Once pasta is cooked, stir red pepper sauce into the skillet with the pasta.

 

8. Add parmesan and mozzarella cheeses and basil to the pasta. Stir until cheese is melted and sauce is creamy.

 

9. Add chicken and any juices to the skillet and stir to combine before serving.

One Skillet Cajun Chicken Pasta

Ingredients:

2 tsp smoked paprika

1 tsp oregano

1 tsp thyme

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp cayenne pepper

1/4 tsp black pepper

1/4 tsp salt

1 Tbsp olive oil 

1 Tbsp butter 

1 lb. boneless, skinless chicken breast 

1/2 lb. penne pasta (uncooked) 

15 oz. fire roasted diced tomatoes OR ¼ cup diced fresh tomatoes

2 cups chicken broth 

4+ oz. cream cheese 

3 green onions, sliced 

 

Preparation:

1.     Combine the first eight ingredients (spices) in a small bowl. 

2.     Cut the chicken into 1/2 to 3/4-inch cubes. 

3.     Place the cubed chicken in a bowl, pour the spice mix over the top, and stir to coat the chicken in spices.

4.     Add the olive oil and butter to a large, deep skillet. Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted and foamy. 

5.     Add the seasoned chicken to the skillet and cook for a couple of minutes on each side, or until the outside gets some color. The chicken does not need to be cooked through at this point.

6.     Add the pasta, tomatoes (with juices), and chicken broth to the skillet. Stir slightly until everything is evenly combined.

7.     Allow the broth to come to a boil at medium-high heat.

8.     Reduce heat to medium-low and cover skillet with a lid.

9.     Let pasta simmer for 10-12 minutes, stirring frequently, until the pasta is tender and the liquid is thick and saucy.

10.  Add the cream cheese to the skillet in chunks, then stir until it has melted into the sauce. 

11.  Top the pasta with sliced green onions and serve.

 

NOTE: Recipe can be made with different flavors by changing the spices, and chicken can be marinated to increase flavor saturation, as well.

Chocolate Bundt Cake (Nothing Bundt Cakes Copycat)

Cake Ingredients:

1 devils food or dark chocolate fudge cake mix
1 large package instant chocolate pudding 
4 Tblsp dark chocolate cocoa powder
1 cup sour cream 
2 tsp vanilla
5 eggs
¾ cup buttermilk
½ cup melted butter
2 Tblsp mayonnaise
1 ½ cups semi-sweet chocolate chips and/or chunks

 
Preparation (for cake):

1. Preheat oven to 350°.

2. Spray bundt cake pan or cupcake pans generously with floured cooking spray (or grease and flour pan).

3. Combine all ingredients except chocolate chips in large mixing bowl.

4. Mix ingredients on low speed to combine, then scrape sides and increase speed to medium-high for 2-3 minutes.

5. Stir in chocolate chips/chunks.

6. Pour batter into prepared pan (or pans), and smooth top.

7. Bake for 30-40 minutes until toothpick comes out mostly clean, preferably with a crumb. Be careful when testing to make sure that toothpick is testing the batter and not a melted chocolate chip. When done, cake should not be jiggly, be starting to dry at the edges and should spring back lightly when touched.

8. Remove cake from oven, and set pan on elevated cooling rack set over a large cookie sheet or foil.

9. Cool for 10 minutes in pan, then gently remove cake from pan and place right side up on cooling rack.

10.  Slowly spoon or drizzle chocolate simple syrup over hot cake, going slowly to allow it to seep into cake.

11.  Continue cooling cake for 15-20 minutes before frosting.

12.  For best flavor, store cake in fridge after frosting.

 
Cream Cheese Frosting Ingredients
8 oz cream cheese, softened 
½ cup butter, softened
⅔ cup light brown sugar, packed
2 tsp. vanilla
Dash of salt
2+ cups powdered sugar
 
Preparation (for frosting):

1. Beat cream cheese and butter with whisk attachment until light and fluffy, usually about 2 minutes.

2. Add brown sugar.

3. Mix on medium-high speed for 2-3 minutes. 

4. Allow frosting to sit for 10-15 minutes for the brown sugar to "melt" into the butter and cream cheese, so your frosting isn’t gritty.

5. Add vanilla, salt and powdered sugar, and mix on low to combine, then on medium-high until creamy, about 3-4 minutes.

6. Pipe icing onto cake, or spread/frost as desired.

 
Chocolate Simple Syrup Ingredients:
2 Tblsp. unsweetened cocoa
3/4 cup white sugar
1/2 cup water

½ tsp vanilla
 
Preparation (for Simple Syrup):
1.  Heat all ingredients in saucepan over medium heat, stirring constantly with a whisk.

2.  Allow the simple syrup to come to a boil, about 3-4 minutes.

3.  Remove from heat and let syrup cool to room temperature.

4.  Pour or spoon over cakes, as needed.

5.  Store remainder in fridge for up to one week.

Cheesy Bacon Ranch Pasta (one skillet)

Ingredients:

6 strips bacon, uncooked (or 3 Tblsp bacon grease + 1/2 cup bacon crumbles)
3 cups boneless, skinless chicken breast, cut into bite-sized pieces

1/8 cup Ranch seasoning mix

16 oz. penne pasta, uncooked

6 cups chicken broth (low sodium preferred)

1/2 brick cream cheese, room temperature

2 cups shredded cheddar cheese (or similar)

2 cups shredded mozzarella cheese

4 Tblsp. dried parsley

Preparation:

1. Cook the bacon in a large skillet until crispy.

2. Remove bacon to a paper towel-lined plate, but leave bacon grease in skillet.

3. Cook chicken in bacon grease, turning frequently, until chicken is completely cooked.

4. Add Ranch seasoning to chicken, and stir to coat it.

5. Leaving checking in skillet, add pasta and chicken broth. Stir.

6. Bring broth and pasta to a boil, then reduce heat to medium-low.

7. Cover and cook pasta, stirring occasionally, for 15-20 minutes, until pasta is soft. 

8. Add cream cheese, and stir until melted.

9. Crumble bacon. Add bacon and parsley to chicken pasta mixture.

10. Stir in mozzarella cheese and half of the cheddar cheese until melted and well combined.

11. Sprinkle the remaining cheddar cheese on top of the pasta, then cover and allow cheese to melt before serving.