See the recipe and Instructions for this delicious Stir Fried Rice below. Click here to go see more recipes from Cooking Mamas
- Servings 6-8
3 c. cooked white rice
3 T. sesame oil
1 c. frozen peas and carrots thawed
1 small onion chopped
1 tsp. minced garlic
2 eggs slightly beaten
1/4 c. soy sauce
chopped green onions for garnish
Add shrimp, chicken or pork, and go from a side dish to a main course!
Heat the sesame oil in a large skillet or wok, over medium-high heat. Add the peas and carrots, onion, and garlic. Stir fry until tender.
Lower the heat to medium-low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled.
Add the rice and soy sauce, stir fry until thoroughly combined and heated through. Garnish with chopped green onions.
Recipe and Instructions for this delicious Slow Cooker Beef Chili - by Dusty Hutchins-McNutt creator of Cooking Mamas https://www.cookingmamas.com
Servings: 8 cups
1 1/2 lbs. lean ground beef
1 (16 oz.) can tomato sauce
1 (15 oz.) can dark red kidney beans rinsed
1 (15 oz.) can light red kidney beans rinsed
1 1/2 c. thick and chunky mild salsa
1 c. frozen corn thawed, drained
1 onion chopped
2 T. chili powder
1 c. finely shredded Mexican style four cheese blend
Brown ground beef; drain off excess grease.
Add to slow cooker with remaining ingredients except cheese; stir to combine.
Cover with lid. Cook on LOW 5 to 6 hours OR on HIGH 3 to 4 hours.
Stir just before serving. Serve topped with shredded cheese
Lomo Saltado is a traditional and very popular Peruvian dish originating in the coastal areas and now popular all over the country and beyond. It is a very easy dish to make, a stir fry that typically combines sliced marinated sirloin strips with onions, tomatoes, french fries, and other ingredients. It is typically served with rice.
Recipes vary by region - Click here to see Brad Harvey's ("Chef Brad") Lomo Saltado recipe
Creamy homemade clam chowder served in a warm sourdough bread bowl
3 (6 1/2 oz.) cans minced clams with liquid
1 c. finely diced celery
1 c. finely chopped onions
3 c. peeled and cubed potatoes
4 c. half-and-half, warmed
3/4 c. butter
3/4 c. all-purpose flour
1 1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. ground thyme
Individual size sourdough bread, hollowed out for serving
Place a strainer over a large pot. Drain the liquid from clams into the pot; set the clams aside. Add the celery, onions, and potatoes to the pot, and add just enough water to cover the vegetables. Cover the pot with a lid, and cook over medium heat until the potatoes are tender about 12 minutes.
Meanwhile, in a saucepan over medium-low heat warm the half-and-half, stirring occasionally; do not boil.
In a separate saucepan, melt the butter over medium heat. Whisk in flour until smooth about 1 minute. Slowly whisk in half-and-half, stirring constantly, until thick and smooth, about 5 minutes.
Carefully, pour the cream sauce into the vegetable pot, along with the clams, stir to combine; season with salt, pepper, and thyme.
Using a serrated knife, cut the top off of the sourdough bread. Hollow out to make a bowl, leaving a 1-inch wall and bottom. Reserve the bread pieces for dipping. Ladle chowder into bowls and serve with bread pieces.
This Southern potato salad is an easy side dish that's always a huge hit!
Prep Time 25 minutes - Cook Time 10 minutes - Total Time 35 minutes
5 lbs russet potatoes
1 1/2 cups mayonnaise
3 tablespoons mustard
3 tablespoons sweet pickle relish
1 teaspoon paprika, plus more to sprinkle on top
2 tablespoons dill weed chopped
2 teaspoons salt
1 teaspoon black pepper
4-5 hard boiled eggs sliced
1 cup black olives sliced
3 celery stalks diced
1/2 cup red onion finely diced
Peel and dice up the potatoes and place them in a pot of cold water. Bring to a boil and add salt, cook just until fork tender, about 7- 8 minutes.
Drain potatoes and allow to cool slightly. Gently chop or mash into small chunks.
Add in mayonnaise, mustard, paprika, onions, olives, celery, pickle relish, chopped dill, salt, pepper and mix until combined.
Chop hard boiled eggs and fold into the salad.
Sprinkle with more paprika and fresh chopped dill if desired.
Cover and chill until ready to serve.
NOTES - You can substitute dill pickle relish if you don't like the sweetness.
My favorite sauce. I can't put more than one like or I would.
By 4:50 on a Wednesday night, the line stretched down the block and around the corner at JuneBaby. Whispers of turkey legs fried in oxtail fat spread from patron to patron. When the door finally opened at 5:01, the street was flooded with the savory scent of braised meat.
The line wasn’t new. It’s a regular occurrence in Seattle’s quaint Ravenna neighborhood. After all, Chef Edouardo Jordan won not one, but two James Beard Awards in 2018 — Best Chef: Northwest for his nearby restaurant Salare and Best New Restaurant for JuneBaby....
Review originally published in GrnTea February 2019
Definitely must try this restaurant, the food sounds amazing. Your blogs always make me hungry :)
Thanks Loy! It really is an amazing spot! I can't wait to go back. There were so many good things on the menu that I didn't get to try.
In my humble opinion, a good lunch salad needs a few key components: hearty greens that’ll stay fresh through the week, crisp veggies for plenty of texture, grains to give it some stick-with-you fullness, and a tasty dressing.
This combo of kale, barley, and veggies meets the mark perfectly! It even had a creamy chipotle dressing to give it some zing. And the best part is, it’s easy to make — whether you’re great at buying socks or not.
I grew up in a meat and potatoes house. Dinners were served in generous protein, starch, and vegetable portions. We had soup from time-to-time, but it was of the chowder and stew variety. Brothy pho and hearty ramen bowls weren’t even on my radar.
Eight years ago that changed. And man, am I happy about it.