Angela Miller's Asian night

Stir­fry Sukiyaki Udon
recipe adapted from Lovely Lanvin
 Ingredients
1 Pound Thinly sliced Beef (if using as a side dish, this recipe works fine to skip the meat)
1 medium sized Yellow onion
12 Shiitake Mushrooms stemmed and sliced
4 servings of Udon Noodles, fresh or dry cooked according to package instructions and drained
6 green onions
2 Tablespoons Canola Oil
Sauce:
1 cup Sugar
3/4 cup Soy Sauce
1/2 cup Rice Vinegar
2 Tablespoon Gochujang
Instructions
1. Whisk the sauce ingredients together in a small bowl and set aside.
2. In a large Wok or Skillet over medium high heat add the oil.
3. When pan is hot add the meat and onions and brown them
4. When meat and onions are nicely browned lower heat to medium and add Shiitake mushrooms and the sauce mixture and cook together until blended well, about two minutes.
5. Add the cooked udon noodles, stirring carefully. Do not over mix, let noodles simmer in the sauce for about 2 minutes making sure the sauce is completely coating the noodles.
6. Mix in green onions



Crockpot Cashew Chicken

http://www.sixsistersstuff.com/2011/10/slow-cooker-cashew-chicken.html


My favorite fried rice recipe

http://www.food.com/recipe/best-copycat-benihana-japanese-chicken-rice-514982

Salads, Soups and Sandwiches by Angela Miller

Salads:

Caesar Bowtie Salad (from Bite Size Cafe)

Romaine Lettuce
Bowtie Pasta
Black Olives (I leave mine whole)
Cherry tomatoes
Artichoke Hearts
Grilled Chicken
Croutons
Shredded Parmesan Cheese
Caesar Dressing (I use Newman's Own)


Chicken Strawberry Salad (from Plates and Palates) 

Lettuce
Spinach
Strawberries
Craisins
Grilled Chicken
Bacon
Cashews
Feta Cheese
Honey Lemon dressing

Honey-lemon dressing from Jamie Oliver (this was the recipe I used, but I tweaked it until I found the taste I liked.  Then I added poppy seeds because it looked prettier :)

6 tablespoons extra virgin olive oil

3 tablespoons lemon juice

1 tablespoon good honey

sea salt

freshly ground black pepper

Soups:

Zuppas Cauliflower soup - from Jamie Cooks it up

Time: 30 minutes Yield: 6-7  (1 cup) servings Recipe adapted from Butter with a Side of Bread SOUP:1 medium onion, chopped 3 T butter 2 pounds cauliflower 1/4 C flour 2 C half and half 3 1/4 C water 2 chicken bullion cubes, or 2 tsp bullion granules 1 1/2 C sharp cheddar cheese, shredded 1/2 C pepper jack cheese, shredded 1/2 tsp salt 1 tsp Dijon mustard TOPPINGS: Bacon Cheddar Cheese Green Onions 1. Chop a medium-sized onion. 2. Grab a large soup pot and toss 3 tablespoons of butter into it. Melt it over medium high heat, then add the onion and let cook until the onions are translucent and have a beautiful golden brown color. Should take about 5 minutes. 3. While your onions are sauteing, wash a lovely head of cauliflower and remove the green leafy portion. Chop it up into pieces that are roughly 1 inch in size. Don't get out a ruler, okay. Just give them a rough chop. 4. When your onions are golden brown add 1/4 cup flour to the pot, stirring quickly to incorporate and make a roux. (A roux is the pasty substance you see above. It will act as a thickener for your soup). 5. Add 2 teaspoons chicken bullion granules to 3 1/4 cups hot water. Pour the broth into the pot about 2/3 cup at a time, whisking the mixture until it bubbles and then adding more broth. 6. Add 2 cups half and half, a little at a time whisking as you go. It may seem a bit tedious, but the soup will heat up much faster if you add just a bit of the liquid at a time. 7. When you have a nice simmer, add the chopped cauliflower. Bring the mixture back up to a simmer and let the vegetable cook until soft. Should take about 15 minutes. 8. When the cauliflower is fork tender, turn the heat off and blend the soup up. You can either stick an immersion blender into the pot and blend it until smooth. Or, you can carefully pour the hot soup into a blender. 9. When the soup is smooth, add 1 teaspoon Dijon mustard and 1/2 teaspoon of salt, stirring to incorporate. 10. Add 1 1/2 cups sharp cheddar cheese and 1/2 cup pepper jack cheese. (It's best to use freshly grated cheese here, it will melt a lot better for you). 11. Stir the cheese in, allowing it to melt. Serve with bacon, more cheese or even a few green onions. Enjoy! Amy's Tortellini Soup 1 lb Italian Sausage 1 onion chopped 2 cloves garlic, minced 2 (13-ounce) cans beef broth  1 cup water 1/2 cup apple juice (I like to add more juice to give a sweeter taste) 3 carrots sliced 1 (28 oz) can crushed tomatoes 1 tsp basil and oregano 1 cup sliced zucchini 4 tbsp parsley, chopped 1 green pepper, chopped 8 oz cheese tortellini (refrigerated or frozen) Cook sausage.  Drain fat and add chopped onion and garlic and cook until tender.  Add everything except tortellini.  Simmer 30 min.  Add tortellini 5-10 minutes before serving and cook until tender, but not soggy.

Sandwiches:  ( I use the torta rolls from Costco)

Italian Club Sandwich (from Zuppas)

Ham, Salami, Turkey, Roasted Sweet Red Peppers, Muenster Cheese, Lettuce, Tomatoes, & Balsamic Spread ( I made a balsamic spread with balsamic vinegar, garlic, mayonnaise, italian seasoning)

Turkey Bacon Guacamole Sandwich

Turkey, Bacon, Lettuce, tomatoes, Guacamole, Mayo

Desserts:

Mason Jar Desserts

http://lifeloveandgoodfood.com/10-mason-jar-summer-desserts/

This website has 10 different mason jar desserts. 

 I did the salted caramel brownie and a variation of the punchbowl cake

Angela Miller

Anti-Pasta Skewers

Green Olives, 

Salami, 

Tortellini, 

Mozzarella ball, 

Tomato, 

Pepperoni, 

Black Olive

Italian Poppers - from Rachael Ray

  INGREDIENTS

10 small plum tomatoes

• 2 tablespoons extra virgin olive oil (EVOO)
• 1 small Spanish onion, cut into small dice
• 2 cloves garlic
• 1/2 cup mozzarella cheese, shredded
• 6 slices prosciutto, chopped
• 1/4 cup breadcrumbs
• 1/4 cup basil, chopped
• 1/4 cup flat leaf parsley, chopped
• Salt and freshly ground black pepper

Makes 20 poppers

PREPARATION

Pre-heat the oven to 400ºF.

Slice the tomatoes in half across the middle, making two tomato cups per tomato. Scoop out the tomato guts and discard.

Place a small skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Sauté the onion and garlic until soft, 3-5 minutes Transfer to a medium size mixing bowl and let cool.

Add the mozzarella, prosciutto, breadcrumbs, basil and parsley to the bowl, then season with salt and pepper and stir to combine. Divide the mixture among the tomato cups. Transfer the tomatoes to a baking sheet, then transfer to the oven and bake until the tops are golden brown, about 15-20 minutes.

Alfredo-Pancetta Stuffed Shells

-from Taste of Home

Ingredients

• 12 uncooked jumbo pasta shells
• 4 ounces pancetta, finely chopped
• 1 teaspoon olive oil
• 1 package (6 ounces) fresh baby spinach
• 2 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 1 carton (15 ounces) part-skim ricotta cheese
• 2 tablespoons grated Parmesan cheese
• 1 egg yolk, beaten
• 1/4 teaspoon pepper
• Alfredo Sauce (jarred or homemade)
• ½ cup shredded mozzarella cheese

Directions

1. Cook pasta shells according to package directions; drain and rinse with cold water.
2. Meanwhile, cook pancetta in oil in a large skillet over medium heat until crisp. Remove to paper towels, reserving drippings. Saute the spinach, garlic and pepper flakes in drippings until spinach is wilted.
3. Transfer spinach mixture to a small bowl. Add ricotta, Parmesan cheese, egg yolk and pepper; mix well.
4. Spread 1/2 cup Alfredo sauce into a greased 11-in. x 7-in. baking dish. Spoon ricotta mixture into pasta shells; place in baking dish. Pour remaining sauce over shells.
5. Cover and bake at 375° for 25 minutes. Sprinkle with mozzarella cheese. Bake 10-15 minutes longer or until cheese is melted. Top with pancetta. Yield: 6 servings

Pizza Factory Breadsticks- 

Rhodes rolls- two per breadstick (defrosted)

3/4 C. melted butter - divided

3/8  tsp. granulated garlic

1/2 tsp. dried rosemary leaves

1/4 tsp. Season All

1 T. Parmesan cheese

 8 - 12 inch skewers 

Lightly flour your hands and roll

the dough into about an 16-18 inch

long "snake".  Moisten the top of your

dowel or skewer and begin wrapping

the dough around loosely.  Moisten a little where

the breadstick will end too.   Pinch to secure

the dough at the top and bottom.  Leave about

5 inches at the end of the dowel, if you are using

the longer dowels.

Hang over the edge of a 9x13 inch cake

pan with all of the dough inside the pan.

Let them rise until doubled.

Brush with 1/4 C. melted butter.

Heat oven to 375.  Bake at 375 for 

about 15- 20 minutes or until just golden.

Meanwhile mix the remaining 1/2 C. melted butter,

seasonings and parmesan cheese.

When the breadsticks come out of the

oven, brush them with the seasoned melted

butter mixture.

CHOCOLATE LASAGNA

1 pkg oreo cookies (do not use the double stuffed)
6 Tblsp butter melted
1 8oz cream cheese
1/4 c. sugar
2 Tblsp cold milk
1 container cool whip
2 pkgs instant chocolate pudding ( the smaller pkgs)
3 1/4 c. cold milk
1 1/2 c. mini chocolate chips

– crush pkg of oreos ( recommend using a blender, the cream filling stuck to my ziploc bag! lol)
Stir in 6 tblsp melted butter. Press into bottom of 13×9 pan. Put in the fridge.
–Mix cream cheese in mixer until fluffy. Add the 2 tblsp cold milk,sugar, and mix well. Stir in 1 1/4 c. of the cool whip. Spread over crust.
– Combine both pkgs of  pudding and the 3 1/4 c. milk. whisk until thickened. spread over cream cheese layer. Allow to rest for 5 min. Spread remaining coolwhip over pudding layer, and sprinkle with 1 1/2 c mini chocolate chips. Place in fridge for at least 4 hrs to set. Enjoy!

Angela Miller's Holliday Meal

PORK LOIN WITH CRANBERRY SAUCE

 FROM: THE PIONEER WOMAN :

http://thepioneerwoman.com/cooking/2009/12/pork-loin-with-cranberry-sauce/

Pork Tenderloin with Cranberry Sauce

Prep Time:

 15 Minutes

 

Cook Time:

 20 Minutes

 

Difficulty:

 Easy

 

Servings:

6

Print Recipe

Ingredients

• 1 whole Pork Tenderloin, Trimmed Of Fat
• Salt And Pepper, to taste
• 3 Tablespoons Olive Oil, Divided
• 3 Tablespoons Butter, Divided
• 1/2 whole Medium Onion
• 1/2 cup Red Wine (optional)
• 3/4 cups Low Sodium Chicken Broth
• 1/2 cup (generous) Cranberry Sauce (homemade Or Canned Is Fine!)

Preparation Instructions

Preheat oven to 425 degrees.

Generously season pork tenderloin with salt and pepper.

Heat 2 tablespoons olive oil and 2 tablespoons butter in a heavy, oven-proof skillet over high heat. Sear tenderloin on all sides, using tongs to move it around. Remove pan from heat and place in the oven for 10 to 15 minutes, or until thermometer inserted registers 155 to 160 degrees. Set pork on a cutting board to rest.

In a separate skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add onion and cook for a minute, then pour in wine (if using) and chicken broth. Add rosemary. Stir together, then add cranberry sauce. Heat mixture over medium heat and cook for two or three minutes. Add more chicken broth to achieve desired consistency.

Check seasoning and add more salt or pepper if needed.

Slice pork loin and place on a platter. Spoon cranberry sauce over the top.

BUTTERED ROSEMARY ROLLS

Buttered Rosemary Rolls

Prep Time:

 3 Hours

 

Cook Time:

 20 Minutes

 

Difficulty:

 Easy

 

Servings:

7

Print Recipe

Ingredients

• Frozen, Unbaked Dinner Rolls
• Melted Butter, Regular, Salted
• Fresh Rosemary, Coarsely Chopped
• Coarse Sea Salt

Preparation Instructions

Spray a small iron skillet with cooking spray (or coat with olive oil). Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours.

After rising, brush rolls with melted butter.

Sprinkle on chopped rosemary. Brush with additional butter. Sprinkle with coarse sea salt.

Bake according to roll package directions (usually 400 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top.

Serve skillet on the table.

CRANBERRY SAUCE

12 oz cranberries

1 cup white sugar

1 cup orange juice

In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

STUFFED BLEU CHEESE POTATOES

FROM "OUR BEST BITES" 

http://www.ourbestbites.com/2008/03/stuffed-bleu-cheese-potatoes/

Stuffed Bleu Cheese PotatoesRecipe by Our Best Bites

Ingredients:

4 medium baking potatoes
½ Cup sour cream
1 oz (1/4 cup) crumbled bleu cheese
¼ Cup milk or buttermilk
4 Tbs real butter, cut into chunks
¾ tsp salt
Dash pepper
½ t garlic powder
8 pieces bacon, cooked crisp and crumbled
Grated cheddar cheese

Instructions:

1. Preheat oven to 400 degrees.Wash and dry potatoes.Rub them lightly with a bit of shortening or vegetable oil (helps crisp the skin) and place directly on oven rack, or a cookie sheet.Bake for one hour or until potatoes are done.

2. Remove potatoes and let cool just a bit.Cut an opening on the top and hollow out each potato, OR cut each potato in half (as shown in photos) to make 8 servings.You may want to hold them with a potholder as they will still be hot!

3. Scoop out the insides and place in a bowl. Mash, and add butter, sour cream, bleu cheese, milk, salt, pepper, and garlic. Beat with a hand mixer until fluffy. Carefully spoon mixture back into potato shells. Place in a baking dish.
Return to hot oven and bake for 12-15 minutes.

4. Remove and sprinkle bacon and cheddar cheese over each potato

bake an additional 3-5 minutes or until cheese is melted and bubbly

GLAZED BABY CARROTS

1lb bag baby carrots

salt

2 tblsp butter

1 garlic glove, cut in half

3 tblsp maple syrup

1/8 tsp ground pepper

1 tblsp snipped fresh chives for garnish

Add carrots and 2 tsp of salt to boiling water.  Reduce heat to low, cover and simmer for 7min. or until carrots are tender.  Drain well.

In separate pan, melt butter over medium heat.  Add garlic and cook for 2 min, stirring occasionally   With slotted spoon, remove and discard garlic.  Add syrup and stir until blended with butter.  

Add carrots, peper, and 1/4 tsp salt and cook, stirring occasionally, until carrots are lightly browned, about 10 min.  Garnish with snipped chives to serve.

SPINACH MANDARIN POPPY SEED SALAD

FROM "OUR BEST BITES"

http://www.ourbestbites.com/2010/01/spinach-mandarin-poppy-seed-salad/

Spinach Mandarin Poppy Seed SaladRecipe from Our Best Bites

8 oz. (1/2 bag) of baby spinach

1/2-1 head Romaine lettuce, chopped

1/2 thinly sliced medium red onion

1 large avocado, cubed

8 oz. mozzarella or Swiss cheese, shredded

1 12-oz. package bacon, cooked and crumbled

1 large can Mandarin oranges, drained

Poppy Seed Dressing, to taste

Combine all ingredients except dressing in a large bowl. When ready to serve, toss with desired amount of salad dressing and serve immediately. If you anticipate leftovers, just let your eaters dress their own salads because the dressing will make the greens wilt.

Poppy Seed Dressing
Recipe from Our Best Bites

1/3 c. white vinegar
1 tsp. Kosher salt
A few turns of freshly ground black pepper
3/4 c. sugar
1 tsp. mustard
1 green onion, ends removed (both the “hairy” end and where the green part starts to get floppy)
1/2 c. vegetable oil
1 tsp. poppy seeds

In a blender, combine vinegar, salt, pepper, sugar, and mustard. While the blender is running, add the green onion. Continue running the blender and add the oil in a steady stream and is fully incorporated into the dressing.

Pour the dressing into a serving or storage container and whisk in poppy seeds. 

RASPBERRY TRUFFLE CAKE

1 package (18.25 oz) devil's food cake mix

1 package (3 oz) raspberry gelatin

1 package (8 oz) cream cheese

3 eggs

1 container (8oz) sour cream

1 cup water

1/2 cup semi-sweet chocolate morsels

1 container (8 oz) frozen whipped topping, thawed

1/4 cup almonds, slivered

1 pint fresh raspberries

Preheat oven to 350*

Spray bunt pan with cooking spray.  Combine cake mix and gelatin in bowl.  Whisk together and set aside.  In small bowl, microwave cream cheese on hight 1 minute, beat until smooth.  Add eggs and sour cream and water. Beat until smooth.  Add cream cheese mixture to cake mix, mix until smooth.  Pour in bunt pan.  Cook for 35-40 min.

Remove cake from pan, allow to cool.  Melt chocolate morsels and half of whipped topping in microwave.  Microwave 15-30 seconds or until melted; stir until smooth.  Drizzle over cooled cake.  Garnish with almonds, raspberries and remaining whipped cream if desired.