What Kitchen Utensil Are You?

I couldn’t resist…  :-)

You Are a Spoon

You are a patient and easygoing cook. You never mind following a recipe right down to the smallest steps.
You are willing to meticulously prepare your food to make sure it tastes the same every time. You value consistency.

Your cooking tends to be a bit old fashioned. You don’t see any reason to mess with what has worked for centuries.
And while you may follow the same recipes all the time, that doesn’t stop you from sampling a lot along the way.

Bacon Wrapped Stuffed Chicken Breasts

Ingredients:
4 chicken breasts
1 pound bacon
8 ounce bag spinach
4 ounces mushrooms, thinly sliced
1 cup swiss cheese, shredded
1 teaspoon garlic, minced
1/2 cup ham, finely diced
1 teaspoon black pepper
olive oil
chicken rub or seasoning
Directions:
In a skillet, briefly saute the garlic in olive oil.
Add the spinach and cook until it is wilted down.
Drain the excess moisture from the spinach.
In the same skillet, add a bit more olive oil and saute the mushrooms.
In a separate bowl, combine the spinach, mushrooms, cheese, ham and pepper.
Cut a pocket into each chicken breast and season with pepper and the chicken seasoning.
Stuff the filling into the breasts.
Wrap each breast with bacon (2-3 strips).
Bake or grill until the chicken reaches 165 degrees.
Adapted from: http://www.traegergrills.com/recipes/detail/304

Asian Pineapple and Shrimp Salad

Ingredients:

  • 1 cup of pineapple, cut in bite sized cubes
  • 1/4 pound of shrimp, cleaned and cooked
  • 1 small onion, thinly sliced
  • 2 teaspoons Gochujang (Korean red pepper paste), or to taste
  • 1-2 teaspoons grated ginger
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 3 tablespoons orange juice
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons sesame oil
  • 4 tablespoons olive oil

Directions:

  1. In a container with a lid, combine the pineapple, shrimp and onion.
  2. In another bowl, whisk together the remaining ingredients.
  3. Pour the dressing over the salad (you may have some leftover, refrigerator for a later application).
  4. Cover and shake.
  5. Chill for several hours.

Source:  My kitchen

 

Family Picnic Taco Salad

Ingredients:

  • 1 32 ounce can refried beans
  • 1 cup prepared guacamole
  • 1 16 ounce container sour cream
  • 4 teaspoons taco seasoning
  • 1 cup chunky salsa
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 1/2 head lettuce, shredded
  • 1 8 ounce bag of shredded Mexi-blend cheese

Directions:

  1. In a small bowl, mix the sour cream and taco seasoning together and set aside.
  2. Spread the beans in a 9 x 13 foil pan.
  3. Add a layer of the guacamole.
  4. Spread the sour cream mixture over the guacamole.
  5. Next pour the salsa on and spread in an even layer.
  6. Add the onions, peppers and lettuce in separate layers.
  7. Finally, sprinkle the cheese over the top.
  8. Serve with tortilla chips.

Source: My kitchen

Asian Inspired Marinade

Ingredients:

  • 1 cup rice wine vinegar
  • 1/2 cup sesame oil
  • 1/4-1/2 cup honey (to taste)
  • 2 teaspoons garlic, minced finely
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons gochujang (Korean red pepper paste) or to taste
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon salt

Directions:

  1. Whisk together all ingredients in a bowl.
  2. Adjust seasoning as needed.
  3. Pour over pork or your protein of choice and marinate a few hour to overnight.

Source: My kitchen

Pickled Veggies

Ingredients:

  • 1 cauliflower, broken into florets
  • 1/2 pound carrots, cut into pieces
  • 1/2 pound green beans, cleaned and halved
  • 1 medium onion, sliced
  • 1 head garlic, broken into cloves
  • 4 cups white vinegar
  • 4 cups water
  • 1/4 cup salt
  • 1/2 cup sugar
  • 1 teaspoon red pepper flakes (optional)
  • 2 tablespoons pickling spices
  • 2 tablespoons peppercorns

Directions:

  1. Clean and cut all vegetables and set aside.
  2. In a large pot, boil 6, 1 pint canning jars and rings.
  3. In another pot, combine the garlic, vinegar, water, salt, sugar and spices and bring to a boil.
  4. Pack the vegetables into the jars layering as desired.
  5. Pour brine into the jars, tapping them gently to remove air bubbles.
  6. Cover with a lid and screw on the ring.
  7. Let cool and then refrigerate about a week before eating.

Source: My kitchen

Roasted Cauliflower

Ingredients:

  • 1 medium cauliflower, cut into florets
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon garlic, finely minced
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup Parmesan cheese, grated

 

Directions:

  1. Preheat the oven to 450.
  2. Put the cauliflower florets in a large oven safe pan.
  3. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper.
  4. Bake for 20 minutes, stirring occasionally to ensure even roasting.
  5. Remove from the oven and sprinkle with the cheese.

Source: My kitchen

Kathryn’s Loaded Potato Salad

Ingredients:

  • 2 pounds russet potatoes
  • 3/4 cup sour cream
  • 3/4 cup french onion chip dip
  • 3/4 cup mayonnaise
  • 1 cup shredded cheddar cheese, divided
  • 1 bunch of green onions
  • 1/2 pound bacon, divided
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1/2 teaspoon pepper

Directions:

  1. Cut up potatoes in bite sized pieces and cook until tender in lightly salted water.
  2. Drain the potatoes and chill.
  3. Fry the bacon until crisp and chop into small pieces.
  4. Chop the onions and set aside.
  5. In a bowl, combine the sour cream, chip dip, mayonnaise, 3/4 cup of cheese, 3/4 of the bacon and the seasonings.
  6. Pour the dressing over the potatoes.
  7. Garnish with the remaining cheese, bacon and the onions.

Source: My kitchen

Italian Pasta Salad

Ingredients:

  • 1 pound garden rotini
  • 1/2 cup apple cider vinegar
  • 1/2 cup red wine vinegar
  • 2 cups of olive oil
  • 1/4 cup lemon juice
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 2 tablespoon sugar
  • 1 1/2 tablespoons Italian seasoning
  • 1/2 tablespoon ground black pepper
  • 1 tablespoon salt
  • 8 ounces mushrooms, sliced
  • 2 stalks celery, chopped
  • 3/4 cup carrots, chopped
  • 1 bell pepper, diced
  • 1 medium red onion, diced

Directions:

  1. Cook pasta according to package directions.
  2. Drain and cool.
  3. Whisk together the vinegars, oil and seasonings.
  4. Combine the vegetables with the pasta.
  5. Pour the dressing over the pasta and refrigerate to blend flavors.

Source: My kitchen