Chicken LoMein

CHICKEN LO MEIN
	2 boneless chicken breasts, sliced 2 stalks celery, sliced 2 green onions, sliced 1 carrot, sliced thin 1 1/2 c. coarsely shredded cabbage 2 tbsp. oil 3 tbsp. soy sauce 1 tsp. sugar 1/4 tsp. ginger 1 tsp. lemon juice 1/4 tsp. chicken bouillon granules 1/4 c. water 1/4 tsp. salt Dash pepper 3-4 c. cooked spaghetti, drained & rinsed Stir fry chicken in oil until done and remove from skillet. Stir fry vegetables just until crisp tender (no more than 2 minutes). Remove from pan. Combine remaining ingredients except spaghetti. Heat and stir until bouillon granules are dissolved. Add cooked spaghetti. Stir until thoroughly coated with sauce mixture. Add chicken and vegetables. Stir and heat through. May serve with rice.

Homemade Noodles

I use these primarily for homemade Chicken Noodle Soup:

4 eggs beaten
8 tablespoons milk
2 teaspoons of salt
4 cups of flour

I use a kitchenaide mixer with the dough attachment and put the eggs, milk and salt in first and mix well.  Slowly add the 4 cups of flour and knead well. 

On a clean, floured surface roll doll out as thin as possible.  First roll will take time to work to the dough.  Let sit 20 minutes.  Flip, roll out again let sit 20 minutes.  Flip, roll out again let sit an hour.  Flip, roll out again and let sit another hour.  Cut with pizza cutter and drop into hot soup.  Noodles should be done in 10-15 minutes depending on how thin you rolled them.  I personally like mine a little fatter, so cook time is closer to 15 for me.

Ship Inn Macaroni & Cheese

http://www.foodnetwork.com/recipes/emeril-lagasse/classic-mornay-sauce-recipe/index.html

A rich mornay sauce blended with Bobolink’s cave-aged cheddar. Served over elbow macaroni and baked with a breadcrumb topping.

Hard Boiled Eggs in the Oven

http://www.theburlapbag.com/2012/03/make-hard-boiled-eggs-in-the-oven/

Homemade Chicken Nuggets

Ingredients

Chicken Fingers:

• 2 cups corn flake cereal
• 2 ounces whole wheat melba toast
• 1/3 cup finely grated Parmesan
• 1 tablespoon finely chopped fresh parsley, optional
• 1/2 teaspoon sweet paprika
• Kosher salt
• 2 large egg whites
• 2 pounds chicken tenders

Red Pepper-Basil Dipping Sauce:

• 1/2 cup 2-percent Greek Yogurt
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped roasted red pepper
• 1/2 teaspoon white wine vinegar
• 1 small clove garlic, grated
• Kosher salt
• Nonstick cooking spray

Directions

For the chicken fingers:
Combine the cereal, melba toast, Parmesan, parsley if using, paprika and 1/2 teaspoon salt in a large re-sealable bag and, using the bottom of a skillet or rolling pin, crush into a coarse meal. Dump out into a shallow dish. Whisk the egg whites with 2 tablespoons water in another shallow dish.
Dip the chicken tenders into the egg white, shake off the excess, and coat thoroughly in the coating. Bake immediately, or refrigerate up to 1 hour before baking. To freeze, arrange the breaded chicken tenders on a baking sheet and freeze until hard, 1 to 2 hours. Store in re-sealable freezer bags for up to 1 month.
For the sauce:
Combine the yogurt, basil, red pepper, 1 tablespoon water, vinegar, garlic and salt to taste. Wrap and refrigerate until ready to serve.
Preheat the oven to 425 degrees F. Fit a rimmed baking sheet with a baking rack and spray with cooking spray. Generously spray the fresh or frozen chicken tenders all over with cooking spray. Arrange on the baking rack and bake, flipping halfway through, until golden and crispy and cooked through, 15 to 20 minutes (if frozen, 20 to 25 minutes). Remove from the oven and season with salt. Serve with the dipping sauce.

Best Macaroni & Cheese EVER

You will need:

:: 1 tablespoon vegetable oil
:: 1 pound elbow macaroni
:: 8 tablespoons (1 stick) plus 1 tablespoon butter
:: 1/2 cup (2 ounces) shredded Muenster cheese
:: 1/2 cup (2 ounces) shredded mild Cheddar cheese
:: 1/2 cup (2 ounces) shredded sharp Cheddar cheese
:: 1/2 cup (2 ounces) shredded Monterey Jack
:: 2 cups half-and-half
:: 1 cup (8 ounces) Velveeta , cut into small cubes
:: 2 large eggs , lightly beaten
:: 1/4 teaspoon seasoned salt
:: 1/8 teaspoon freshly ground black pepper

How to make:

:: Preheat oven to 350 F.  Lightly grease a deep casserole dish.  (I used my Rachael Ray Large Bubble and Brown Baker <– GAH, I LOVE that thing!)
:: In a large pot, bring water and a dash of salt to a boil.  Add the oil and then the macaroni.
:: Cook macaroni until just tender – do not over cook.
:: As your macaroni cooks, melt eight tablespoons of butter in a small saucepan.
:: Drain macaroni and return to cooking pot.
:: Stir melted butter into macaroni.
:: In a large bowl, mix all of your cheese except the cubed Velveeta.
:: Add half-and-half to macaroni along with 1 and 1/2 cups of the shredded cheese, the cubed Velveeta and the eggs.
:: Season with salt and pepper.
:: Stir everything until just mixed and transfer to the buttered casserole dish.
:: Sprinkle top with remaining 1/2 cup of shredded cheese and dot with remaining one tablespoon of butter.
:: Bake uncovered until bubbling around the edges (approximately 35 minutes).
:: Serve hot.
:: Keel over because you can’t believe how delicious this tastes!

Homemade Pierogies

Dough:

3 cups of flour

1/2 tsp. salt

1 egg

water

Cheese onion filling:

1 lb. of pot cheese

1 onion chopped

2 eggs

salt and pepper

Combine flour, salt, egg and about 3/4 cup of water.

Dough - roll 1/16" thick. Cut 4" circles - 1 tsp of filling fold and pinch.

Drop in boiling water, let rise, drain.