Ingredients 1 package (14 ounces) lo mein noodles, prepared according to package directions 3 tablespoons olive oil 3 tablespoons minced garlic 2 tablespoons minced ginger 1/3 cup soy sauce 1 tablespoon toasted sesame seeds 1 tablespoon sesame oil Green onions, for garnish Instructions In a large skillet or wok, heat the oil over medium-high. SautéContinue reading “Garlic Sesame Lo Mein”
Author Archives: Jennie Oemig
Sushi Bake
Ingredients 3 cups cooked white rice 1/4 cup rice vinegar 2 tablespoons sugar 1 teaspoon salt 8 ounces fresh or frozen salmon, cooked, cooled and shredded 1 bag (16 ounces) imitation crab meat, shredded 1/3 cup kewpie mayonnaise 2 ounces cream cheese, softened 2 teaspoons soy sauce 3 teaspoons sriracha sauce Instructions After cooking rice,Continue reading “Sushi Bake”
Parmesan Garlic Chicken Pasta
Ingredients 3 chicken breasts (about 3 pounds total), seasoned, cooked and shredded 1 tablespoon olive oil 1/2 medium onion, diced 1 tablespoon minced garlic 1 bottle (12 ounces) Buffalo Wild Wings parmesan garlic sauce 1 cup heavy whipping cream 1/4 cup chicken broth 1 block (8 ounces) cream cheese, softened and cubed 16 ounces penneContinue reading “Parmesan Garlic Chicken Pasta”
Cheddar Ham Chowder
Ingredients 1 medium onion, diced 1 tablespoon olive oil 6 cups chicken broth or stock 4-5 white potatoes, peeled and diced 4 celery stalks, sliced 4 medium carrots, peeled and sliced 1 stick (1/2 cup) unsalted butter 1/2 cup flour 3 cups whole milk 1 bag (16 ounces) frozen sweet corn 1 pound fully cookedContinue reading “Cheddar Ham Chowder”
Jennie’s Jambalaya
Ingredients 1 small onion, diced 1-1/2 tablespoons minced garlic 4 tablespoons olive oil, divided 1 pound boneless, skinless chicken breasts, cubed 1-1/2 tablespoons Creole seasoning, divided 1/2 tablespoon paprika 1/2 tablespoon smoked paprika 1/4 teaspoon cayenne pepper 1/2 tablespoon cumin 1 teaspoon Adobo seasoning 1 can (14.5 ounces) fire-roasted diced tomatoes 3 cups chicken brothContinue reading “Jennie’s Jambalaya”
Frozen S’mores
Ingredients 14 full graham cracker sheets, broken in half and divided 2 packages (3.9 ounces each) instant chocolate pudding mix 3 cups milk 1 tub (8 ounces) Cool Whip, thawed and divided 4 ounces cream cheese, softened 1 jar (7.5 ounces) marshmallow fluff Instructions Line a 9-by-13-inch baking dish with parchment paper, allowing some toContinue reading “Frozen S’mores”
Hoagie Dip
Ingredients 1 pound deli meat (chicken, ham, turkey, salami), cut into bite-sized pieces 5 ounces pepperoni slices, quartered 8 ounces provolone slices, cut into bite-sized pieces 1/2 red onion, diced 1 small bell pepper (any color), diced 1/2 cup mayonnaise 1/4 cup Zesty Italian dressing 2-1/2 cups iceberg lettuce (about 4-5 large leaves), chopped orContinue reading “Hoagie Dip”
Gnocchi & Bacon Soup
Ingredients 16 ounces bacon, sliced 1/2 medium onion, diced 1 tablespoon minced garlic 4-5 small carrots, peeled and sliced 2 stalks celery, diced 2 teaspoons Italian seasoning 4 cups chicken broth 1 package (16 ounces) shelf-stable gnocchi 1/2 cup milk 1 tablespoon flour 1-1/2 cups heavy cream 1/3 cup grated parmesan Salt and pepper, toContinue reading “Gnocchi & Bacon Soup”
Peperoncini Ranch Chicken
Ingredients 4 boneless, skinless chicken breasts (about 3-4 pounds total) 4 tablespoons (2 packets) ranch seasoning 8 ounces shredded Monterey Jack cheese, divided 1 jar (16 ounces) golden Greek peperoncini peppers, drained and sliced Instructions Preheat the oven to 350 degrees and grease a large baking dish. Place the chicken breasts in the bottom ofContinue reading “Peperoncini Ranch Chicken”
Cheese Fried Pickles
Ingredients 8 ounces shredded cheese, cheddar varieties work best (more if needed) 12-24 pickle slices, dried with paper towel Instructions Preheat oven to 350 degrees, and grease a 12-cup muffin tin. Distribute half the shredded cheese into the bottom of the 12 muffin cups. Place one or two pickles on top of the cheese. CoverContinue reading “Cheese Fried Pickles”
