Homemade Ramen

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Yield 4 servings

The easiest ramen you will ever make in less than 30 min from start to finish. And it's so much tastier (and healthier) than the store-bought version!

Ingredients

• 1 tablespoon sesame oil--Beth used olive oil
• 4 cloves garlic, minced
• 1 tablespoon freshly grated ginger--beth used 1 tsp. Dried
• 4 cups chicken broth--Beth did 6 cups
• 4 ounces shiitake mushrooms-beth did an 8 0z can of mushrooms 
• 1 tablespoon soy sauce, or more, to taste
• 3 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*--beth used rice noodles taste of thai brand
• 3 cups baby spinach
• 1 carrot, grated
• 2 tablespoons chopped chives
• Beth added 3 sliced boiled eggs at the end

Instructions

• Heat 1 tablespoon oil in a large stockpot or Dutch oven over medium heat. Add garlic, mushrooms, and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
• Whisk in chicken broth, soy sauce, and 2 cups of water.
• Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in Noodles until loosened and cooked through, about 2-3 minutes.
• Stir in spinach, carrot and chives until the spinach begins to wilt, about 2 minutes.
• Salt and pepper to taste. 
• Serve immediately.
• Beth served with buttered wheat toast. 

Notes

*Yaki-Soba is ramen-style noodles and can be found in the refrigerated aisle of your local grocery store. 

This tasted a lot like ramen. We loved it.http://damndelicious.net/2014/10/13/easy-homemade-ramen/?m

Macaroni Grill Rosemary Bread

http://www.melskitchencafe.com/macaroni-grill-rosemary-bread/

We have rosemary bushes in our backyard so I thought this would be a good side to the soup we were having. It ws great. I wish I could remember but I think I may have even made it.100 percent wheat. I added more rosemary and also garlic salt to the top of the bread. Great addition.

Peach Frozen Yogurt

http://www.melskitchencafe.com/peach-frozen-yogurt/

I made this for  our family home evening treat. It was great. Instead of honey, I used sweetened condensed milk. I also had to add more milk to it because the peaches were so frozen that the blendtec wasn't moving it along.

Samoas Chex Mix

We made these for our family home evening treat once.  We still like muddy buddies best but this was fun to mix it up.  I made my own caramel sauce from a random website. I didn't save it because it wasn't that good.  

 

 http://www.ihearteating.com/2013/03/04/samoas-chex-mix/

Samoas {Caramel DeLite} Chex Mix

 

Print

Ingredients

• 6 c. Rice Chex
• 1 ¼ c. sweetened shredded coconut
• 1 c. salted caramel sauce
• 1/3 c. semisweet chocolate chips

Instructions

1. Preheat oven to 350 F.
2. Place coconut in a single layer on a rimmed baking sheet.
3. Bake for 7-8 minutes, or until coconut is toasted. Stir twice while it’s baking.
4. If necessary, warm caramel until it’s easily spreadable.
5. In a large bowl, toss caramel and cereal together until cereal is coated well.
6. Fold in toasted coconut.
7. Spread chex mix onto a sheet of parchment paper or a baking sheet.
8. Bake for about 5 minutes, or until hot and bubbly.
9. Remove from oven, and let the Chex mix cool.
10. Melt chocolate chips (I used a double boiler).
11. Drizzle melted chocolate over chex mix, and let it cool.

Kneaders Chicken Salad for Sandwiches

This is the recipe I used for the baby shower I just threw. I cooked the chicken in my pressure cooker and it worked great.  I read that someone added dill to it so I let Mark have fun with that and we liked the extra kick. I liked that this was recipe was wet.  I think it makes way more than 6-8 sandwiches however.

http://www.sixsistersstuff.com/2012/06/kneaders-chicken-salad-sandwiches.html

Kneaders Chicken Salad Sandwiches Recipe:

(makes approx. 6-8 sandwiches)

Ingredients:

1/4 cup white vinegar
salt (to taste)
pepper (to taste)
1-1/4 cup mayonnaise
1-1/4 cup sour cream
4 stocks celery, chopped
1 bunch green onion, chopped
4-6 boneless, skinless chicken breasts; cooked and shredded
Directions:
Mix vinegar, salt, pepper, mayonnaise and sour cream together.  Mix celery, green onion and chicken in separate bowl. Mix all ingredients together. Let set overnight or for a few hours for the best flavor.  Serve on buns or rolls.
(Recipe from Family Recipes) 

Tender Grilled Salmon

I didn't grill this. I covered it with foil ( I read that you always should cover it--never knew that) and cooked it in the oven.  I wish I had written down how long and what degree. :(  I know I used a meat thermometer to  see when it was done.   

Tender Grilled Salmon

Ingredients

• 1 1/2 pounds salmon fillets
• lemon pepper to taste
• garlic powder to taste
• salt to taste
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1/3 cup water
• 1/4 cup vegetable oil

Directions

1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3. Preheat grill for medium heat.
4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fo

Stuffing

I thought the flavor of this was fantastic.  I made it on Christmas to go with the crockpot turkey. The only thing is that I had to broil it at the end because it was too soggy for my liking. Next time I am either going to lower the broth or the eggs.  I like her idea of doing everything the night before so it takes less time.  Next year... 

Make Ahead Tip:
When I make this stuffing, I always toast the bread in the oven the night before. I also chop up all the vegetables and cook them the night before, refrigerating after they are cooled. Finally, I combine the seasonings in one small bowl. The day of, I can throw everything together and bake it quickly.

http://www.melskitchencafe.com/thanksgiving-dinner-101-the-stuffing/ 

Stuffing

Yield: Makes a 9X13-inch dish

Ingredients

• 7 tablespoons butter, plus more for dish and baking
• 1 loaf rustic/artisan/crusty white bread, cut into 1/2-inch cubes (about 9 1/2 cups bread cubes)
• Salt and Pepper to taste
• 2 tablespoons extra-virgin olive oil
• 5 celery stalks, thinly sliced on the diagonal
• 2 medium onions, halved lengthwise and thinly sliced in half-moons
• 2 cloves garlic, finely chopped
• 1/2 to 2 cups chicken broth
• 1/2 teaspoon poultry seasoning
• 3 tablespoons coarsely chopped fresh flat-leaf parsley
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary (rubbed between fingers to crumble lightly)
• 3 to 4 large eggs, lightly beaten

Directions

1. Preheat the oven to 350°. Melt 5 tablespoons butter in the microwave. Toss with bread cubes in a large bowl. Spread in a single layer on 1 or 2 rimmed baking sheets. Toast in the oven, tossing once, until golden, about 20 minutes. Let cool completely.
2. Heat the oil and remaining 2 tablespoons butter in a large skillet over medium-high heat until butter has melted. Add celery, onions, garlic, and a pinch of salt; cook, stirring occasionally, until golden brown and soft, about 10 minutes.
3. To bake all of the stuffing in the oven: (this is my preferred method) Put vegetable mixture and toasted bread into large bowl. Stir in poultry seasoning, herbs, and 2 cups broth into stuffing. Stir in 4 eggs until bread mixture is well coated. Spoon into a buttered 13-by-9-inch baking dish, and dot generously with butter. Cover with foil, and bake in a 375° oven for 25 minutes. Uncover, and bake until golden brown, 10 to 15 minutes more.
4. To stuff inside of turkey: Put vegetable mixture and toasted bread into a bowl. Stir in 1 cup broth, the poultry seasoning, and herbs; season with salt and pepper. Stir in 3 eggs. Stuff inside of turkey and bake.

Recipe Source: adapted from Martha Stewart