Sushi-California Rolls

Husband taught me how to make his favorite thing tonight..Sushi! He loves it I hate it, but it was still fun to learn how to make!

Ingredients:

1 package seaweed sheets (got mine at Smiths in the Asian Food Aisle)

1 package imitation crab legs

1 cucumber peeled and cut into long strips

2 cups cooked Calrose Rice-great for making sushi because of it's sticky texture

1 avocado also sliced into strips

1 Tbsp. rice vinegar

sugar

bowl of water

**bamboo sushi roller**

Directions:

Add rice vinegar to rice. Sprinkle with sugar. Stir and sprinkle with more sugar. Repeat one more time. If rice is still warm put in freezer until cooled off.

Lay sushi roller out flat. Top with one sheet of seaweed (rough side facing up) Dip fingers in bowl of water. Take rice and spread a thin layer across the whole sheet of seaweed. Lay a row of crab, avocado, and cucumber (all thin strips) across bottom of seaweed. Roll tightly with firm pressure. Remove from sushi mat and place seam side down. Wet knife and cut roll into about eight slices, wetting knife before each slice.

Beef & Broccoli Stir Fry

Ingredients:

1 lb flank steak or sirloin sliced thin

1 tbsp. oil

3-4 cloves garlic, crushed

3/4 cup soy sauce

2 cup beef broth ( I actually used chicken broth because I didn't have beef and it tasted great)

1 to 2 tbsp. sugar

2 1/2 cups broccoli florets

3 Tbsp. cornstarch & 1 cup water

Rice

Directions:

Heat oil and garlic in wok until garlic turns light brown around the edges. Then put in beef immediately and stir until brown. Then add soy sauce, beef broth, and sugar. Stir and simmer 15 to 20 minutes.

Add cut up broccoli. Stir into beef mixture. Cover and simmer 5 minutes. Stir once or twice. Take 1 cup cold water and stir into cornstarch. Then add to stir fry to thicken. Serve over rice.

CHICKEN POT PIE

CHICKEN POT PIE

Ingredients

Frozen bag peas, carrots, green beans, and corn

3 peeled boiled potatoes cut in cubes

Pie crust (enough for top and bottom)

1/2 C milk

1/2 C butter

1 1/2 C Chicken broth

2 Chicken breats cut in cubes and grilled

1 t of salt and pepper each

1/2 C flour

First line pie pan with bottom crust. Put boiled potatoes at the bottom. Cooke frozen veggies till un-thawed and run cold water over them. Place over the potatoes in the pan. Melt butter in a saucepan, add milk and chicken broth. Add flour and continue stirring. Than add the chicken cubes that have already been grilled. Continue stirring the sauce till it thickens. Pour over veggies and potatoes. Put top crust over the top. Poke fork holes in the top crust. Bake in oven at 425 for 20-30 minutes, or the crust in brown.

TIP: You can brush milk or beat eggs on the crust to make it look prettier. You can also take extra crust dough and make designs on it.

Chicken Wild Rice Soup

3 chicken breasts - cubed (uncooked)

1 can of chicken broth

1 can of cream of chicken

1 box of wild rice (original with seasoning)

3 cups of water

1 chicken bullion cube

garlic Powder

Any additional seasonings

Mix all ingredients in crock pot and let cook for 5 hours on high. I served mine with home made biscuits. Super simple, and great when you don't have much food left in your kitchen! (picture doesn't give the soup justice.

Chicken Tortilla Soup

Ingredients:

2 Tbsp. olive oil

1 medium onion-diced

4 cloves garlic-minced

1/2 tsp. cumin

1/2 tsp. chili powder

4 Cups Chicken Broth

1 can stewed tomatoes-Mexican recipe (blend in food processor for ONLY 1 to 2 seconds until slightly chopped)

1 bag (16 oz.) frozen corn

1 can Cuban recipe black beans (you could use regular black beans, but the Cuban recipe black beans have onions, peppers, and cumin mixed in)

2 1/2 Cups shredded chicken-seasoned (I used taco seasoning)

1 tsp. lime juice

3 flour tortillas

Toppings-green onion, cilantro, shredded cheese, avocado, etc!

Directions:

Heat 2 Tbsp. olive oil in large pot over medium heat. Add onion and garlic. Cook 2-3 minutes until slightly softened. Stir in cumin and chili powder and cook one more minute. Pour in Chicken broth and stewed tomatoes. Bring to a boil and reduce to medium heat to a simmer. Add in corn, black beans, shredded chicken and lime juice. Let simmer for 10-15 minutes. While soup is simmering preheat oven to 375 degrees. Cut flour tortillas into strips and bake for 4 to 6 minutes or until crispy. Ladle soup into bowls and top with your favorite toppings.

Parsley and Garlic Knots

Ingredients:

Dough-I just bought a 17oz. ball of dough at the store, but obviously you can make your own!)

4 Tbsp. Olive Oil (or butter if preferred)

3 Tbsp. Chopped Parsley

2 Cloves Garlic- Chopped

Salt to taste

Directions:

Preheat oven to 400 degrees. Roll out dough. Cut dough into 1-inch strips. Take strips and tie into knots. Lay onto baking sheet lined with parchment paper. Bake in oven for about 15-20 minutes or until lightly golden brown. (Mine got a tiny bit to brown for my liking, but still good!) While knots are baking place olive oil, garlic, and salt into small bowl. Microwave until hot. Brush knots with mixture once out of the oven and then sprinkle with parsley.

Italian Mozzarella Chicken

Ingredients:

3 Large boneless, skinless chicken breasts (Mine were super large so I cut each breast into two strips)

McCormick Italian Herb Seasoning Grinder (seasoning is made up of rosemary, black pepper, red pepper, garlic, onion, sea salt, tomato, and parsley)

1/4 Cup Italian salad dressing

3/4 Cup Marinara Sauce

1 large tomato cut into slices

8 0z. ball fresh Mozzarella Cheese cut into cubes

Fresh Italian Parsley Chopped

Directions:

Preheat oven to 350 degrees. Place chicken in baking dish. Generously season both sides of Chicken with Italian Herb seasoning. Then Drizzle the Italian Dressing over Chicken. Spoon the marinara sauce over top of chicken breasts. Put chicken in oven for 5-7 minutes. Take chicken out and top with sliced tomatoes and Mozzarella cheese. Bake for an additional 20 minutes or until chicken is cooked through. Remove from oven, and top with fresh parsley.