Shrimp and Rice Noodle Stir Fry

Shrimp and rice noodle stir fry is another authentic recipe from Yuhong’s Country Kitchen! Make sure to subscribe so you won’t miss any of her great recipes!

Shrimp and Rice Noodle Stir Fry

Shrimp and Rice Noodle Stir Fry

(Courtesy: Yuhong Sun
Course Main Course
Cuisine Chinese

Ingredients
  

  • 5 green onions
  • 1 carrot
  • 2 bok choy
  • 6 cloves garlic
  • 1 oz ginger root (4” knob)
  • 1 tbsp olive oil, divided
  • 1 tsp crushed chili pepper
  • ½ lb raw shrimp
  • 1 ib rice noodles*
  • 2 eggs

Cooking sauce:

  • 4 tbsp soy sauce
  • 2 tbsp chili sauce
  • 1 tbsp cornstarch
  • 2 tbsp sugar
  • ¼ cup water plus more if needed
  • Dash of black pepper
  • Dash of salt

Instructions
 

  • Cut the white portion of the green onion, carrot and bok choy into 2” julienne slices.  Thinly slice the garlic and cut ginger into 1” julienne slices.  Slice the green tops of the onions into rounds.
  • Combine all the ingredients for the cooking sauce.  Mix thoroughly and set aside.
  • Heat 3 tbsp olive oil in a wok or heavy skillet over medium-high heat. Add crushed chili pepper.
  • When oil is hot, add ginger and garlic.  Cook for one minute or until fragrant, stirring constantly. 
  • Add carrot, cook for one minute and then add bok choy.  Stir fry for an additional minute.  
  • Place shrimp in the pan and cover the pan.  When the shrimp is cooked, add noodles** and cooking sauce.  Pour in a little more water if the stir fry seems too dry.
  • Push stir fry to one side of the pan and add the remaining 2 tbsp of oil.  
  • Crack eggs directly into the pan and use the spatula to scramble them.  Mix into stir fry ingredients and continue to cook until the eggs are set.
  • Sprinkle with green onion rounds before serving.
  • *You can use any type of long noodle (spaghetti, linguine, etc) in this recipe.
  • **If using dried rice noodles, cover with lukewarm water, soak for 30 minutes and drain.  If using dried spaghetti, cook al dente according to package directions and drain.  Fresh noodles do not need any preparation and can be added to the pan as is.
  • Hack:  Leftovers can be stored in the refrigerator for up to 5 days or frozen in serving-sized portions for up to 2 months.
  • Hack:  Shrimp can be purchased individually from the seafood counter at most grocery stores.  They can be purchased frozen in large portions if you wish to keep some on hand.  Thaw needed amounts before cooking. 
  • Hack:  Seafood can be thawed overnight in the refrigerator.  It can be thawed more quickly by placing it in a sealed bag and submerging them in a bath of cold water for about an hour.
Keyword asian cooking video, Asian cuisine, Asian food, Chinese cooking video, Chinese cuisine, Chinese food, cooking video, instructional video, rice noodles, shrimp, stir fry, vegetarian

Did you know?  Shrimp is a healthy addition to your diet.  It provides a high amount of nutrients that aren’t abundant in other foods!

If you love spicy Asian-themed shrimp dishes, try this spicy Szechuan shrimp recipe or Thai peanut shrimp rice bowl!

Fast and Easy Pineapple Pork Chops

Pineapple Pork Chops are the perfect combination of sweet and savory with an Asian flair. This dish is super fast, super easy and super healthy so enjoy!

Pineapple Pork Chops

Pineapple Pork Chops

Course Main Course
Servings 2
Calories 215 kcal

Ingredients
  

  • 2 pork chops
  • salt and pepper to taste
  • 1 tbsp olive oil
  • 1 cup chicken broth
  • 1 tbsp soy sauce
  • ½  tbsp Chinese black vinegar
  • 1 cup fresh pineapple, cut into small tidbits
  • 1 tbsp honey
  • 1 tbsp honey

Instructions
 

  • Remove pork chops from the refrigerator and allow them to come to room temperature, about 1 hour.  Dry chops with a paper towel and sprinkle both sides with salt and pepper.
  • Heat the olive oil in a skillet over medium-high heat, and brown the pork chops on both sides, about 5 minutes. Remove chops from the skillet, and set aside.
  • Turn the heat down to medium.
  • Mix the chicken broth, soy sauce and vinegar into the skillet, and bring to a simmer.
  • Return the pork chops to the skillet and add pineapple. Reduce heat, and simmer for 10 - 20 minutes. An instant-read thermometer inserted into the center of the pork chop should read 145℉.
  • Remove chops from the skillet and set aside.
  • Mix honey and cornstarch into the skillet with the chicken broth mixture. Bring to a simmer and allow to thicken. 
  • Serve broth with cooked pork chops and pineapple.
  • Hack:  Balsamic vinegar can be substituted for Chinese black vinegar.
  • Hack:  Unsweetened canned pineapple can be used in this recipe.
Keyword Asian cuisine, Asian food, Chinese cuisine, Chinese food, easy meal, easy prep, fast and easy, one pan meal, one skillet meal, pineapple, pork, pork chop, quick and easy

Did you know?  You can plant the top of your pineapple to generate a new plant!  Fair warning:  It takes between 12 and 18 months to be ready to harvest.

Suggestion:  Serve with baked rice pilaf.

Homemade Basic White Frosting

This basic white frosting is super fast and easy to make. It uses just a few simple ingredients, comes together quickly and is incredibly versatile.

Basic White Frosting

Basic White Frosting

Course Dessert
Servings 2 tbsp
Calories 150 kcal

Ingredients
  

  • cups powdered (confectioners) sugar
  • ½ cup butter, room temperature (1 stick)
  • 1 tsp vanilla (or ½ tsp vanilla and ½ tsp of any other extract such as orange or peppermint)
  • 1-2 tbsp milk, if needed
  • food coloring, if desired

Instructions
 

  • Place sugar, butter and extract in the bowl of a stand mixer.  
  • Use the whisk attachment and blend on medium speed until well incorporated and fluffy.  
  • Add milk, a few drops at a time, and food coloring (if desired) to achieve the color and consistency desired.
  • Makes about 1¼ cups of frosting
  • Hack: Tightly cover leftover frosting and store at room temperature for up to 24 hours. Frosting can be stored in the refrigerator for up to a month or in the freezer for up to 3 months.
Keyword cake, cookies, decorating, dessert, frosting, homemade frosting

To see more videos from Lily-Rose and her friends, check out our YouTube Channel!  Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!

Read my review of the KitchenAid Artisan Series 5 Quart Tilt-Head Stand Mixer here: https://cynthiaeats.com/my-review-kitchenaid-artisan-series-5-quart-tilt-head-stand-mixer/.

Suggestion:  Use this frosting to decorate some homemade rolled chocolate cookies!

 

Freshly Baked Lemon Barley Scones

The light and sunny flavor of lemon barley scones are sure to be a crowd-pleaser at your next afternoon tea…but you might be tempted to keep them all for you!

Lemon Barley Scones

Lemon Barley Scones

(adapted from the King Arthur Whole Grain Baking Cookbook)
Course Snack
Servings 1 scone
Calories 171 kcal

Ingredients
  

Scones

  • 2 cups  (8 ounces) whole barley flour*
  • 1 cup  (4¼ ounces) unbleached all-purpose flour
  •  ¼ cup (1¾ ounces) granulated sugar
  •  ¼ cup (1¾ ounces) light brown sugar
  • 1 tsp baking soda
  • 1 tsp  baking powder
  • ½  tsp salt
  • ½  cup (1 stick, 4 ounces) cold, unsalted butter
  • 1 lemon
  • Lemon juice (if necessary)
  • 1 egg
  • ¾ cup (6 ounces) buttermilk**

Glaze

  • ½ cup (2 ounces) confectioners’ sugar
  • 2 tbsp (1 ounce) fresh lemon juice
  • 1 tsp lemon zest

Instructions
 

  • Preheat the oven to 375℉. Line a baking sheet with parchment paper.
  • Mix together the flours, sugars, baking soda, baking powder and salt.
  • Use a hand, box or rotary grater to grate the butter into the dry ingredients.  Use a fork or your fingers to quickly blend the mixture until it resembles bread crumbs.  Alternately, you can use a pastry cutter, fork or two knives to work the butter into the dry ingredients.
  • Using a zester or a small holed grater, zest the lemon into a small bowl and set aside.  The zest can also be removed using a vegetable peeler and then chopping the zest into small pieces.
  • Cut the lemon in half and juice it into a small measuring cup.  Add bottled lemon juice, if necessary to make it equal ¼ cup + 2 tbsp (just over ⅓ cup).
  • In a separate bowl, whisk the egg, buttermilk, ¼ cup lemon juice and 1 tbsp lemon zest (reserve the rest of the juice and zest for the glaze). Add this mixture to the dry ingredients and stir swiftly with a fork until the mixture is evenly moist.
  • Turn the dough onto a floured surface and knead the mixture two or three times to make it come together. Sprinkle in a little flour if it’s too moist to shape. 
  • Divide the dough into 2 equal portions and place them on the parchment-lined baking sheet. Shape each into a disk that is ½“ high and 6” in diameter.  Cut each disk into 8 wedges and separate them slightly.  They should be almost touching but not quite, which makes them easier to separate after cooking.
  • Bake for 22-25 minutes or until golden brown, flipping halfway through baking if the bottoms become too browned.  Remove from baking sheet to a cooling rack. 
  • While the scones are baking, mix together confectioners’ sugar, 2 tbsp lemon zest and the remaining lemon zest.
  • Allow the scones to cool for 15 minutes and drizzle with glaze.  Scones can be served warm or at room temperature.
  • *If using freshly milled barley flour, make sure to weigh, not measure, the amount needed.  This can be done before or after milling.
  • **If you don’t have buttermilk on hand, add ¼ cup buttermilk powder to the dry ingredients and ¾ cup regular milk or water to the wet ingredients.
  • Hack:  Scones will remain fresh for 1-2 days at room temperature or up to a week in the refrigerator.  They can also be tightly wrapped and frozen for up to 3 months.
  • Hack: To easily zest lemons or other citrus fruit, use a vegetable peeler. Lay unused zest in a single layer and freeze. Store, tightly wrapped, in the freezer for up to 6 months.
  • Hack:  Leftover lemon juice can be frozen for up to 12 months.  Pour lemon juice into an ice cube tray and place in the freezer until solid.  Transfer to freezer bags or freezer-safe containers for storage. 
  • Hack: Puree any leftover peeled lemons in the blender or food processor for use in recipes such as cakes, cookies or bread. 1 lemon yields about ½ cup, which can be sealed in a bag and stored in the freezer for up to 3 months.
Keyword afternoon tea, barley flour, breakfast bakes, buffet, King Arthur, lemon juice, lemon zest, scone, tea cake, vegetarian, whole grain

 

Get the King Arthur Whole Grain Cookbook here!

Use any leftover lemon juice in this Lemon Turmeric Dressing!

Homemade Vegetarian Split Pea Soup

Vegetarian split pea soup Is a delicious and comforting food that has it all: It’s healthy, low in fat and calories, vegan and is super easy to make!

Vegetarian split pea soup

Vegetarian Split Pea Soup

Course Soup
Servings 4
Calories 235 kcal

Ingredients
  

  • 1 cup chopped onion (1 small)
  • 1 cup chopped carrots (2 medium)
  • ½ cup chopped celery (1 stalk)
  • 2 cloves garlic, minced (2 tsp)
  • 1 tsp turmeric
  • ½ tsp garam masala
  • ½ tsp paprika
  • 1 tsp dried thyme
  • 1 bay leaf
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 cup dry yellow or green split peas
  • 5 cups vegetable broth
  • 2 tbsp raisins

Instructions
 

  • Stovetop:  Place all ingredients in a stockpot.  Bring to a simmer and cook for 60 minutes or until desired tenderness.
  • Slow cooker:  Place all ingredients in a slow cooker.  Cook on high for 8 hours or low for 12 hours.
  • Instant Pot:  Place all ingredients in the instant pot.  Lock lid and set the machine to cook at high heat for 12 minutes.
  • Hack:  Store leftovers in the refrigerator for up to 5 days.
  • Hack:  Freeze leftovers in serving-sized portions for up to 3 months.
  • HackDehydrated vegetables can be used in this recipe!
  • Hack:  Check the produce department for loose carrots, onions and/or celery stalks.  If you don’t see them, ask a clerk if they’re available.   
  • Hack:  Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.
Keyword appetizer, dried legumes, dried peas, easy, healthy, homemade soup, light meal, low calorie, meatless, pea soup, soup, soup course, split peas, vegan, vegetarian

Did you know?  Peas are a member of the legume family.  Legumes come in many options, are inexpensive and packed with nutrition!!

Suggestion:  Top this soup with easy homemade croutons!

Asian Mandarin Orange Turkey

Mandarin orange turkey is a quick and easy Asian-themed meal that the whole family will love! Its fast, simple preparation makes it the perfect weekday meal.

Mandarin Orange Turkey

Mandarin Orange Turkey

Course Main Course
Servings 2
Calories 462 kcal

Ingredients
  

  • 1 small can mandarin oranges in light syrup, undrained (11 oz)
  • 2 tbsp soy sauce
  • 1 tsp hot chili paste (or to taste)
  • 1 clove garlic, minced (1 tsp)
  • 1 tsp fresh garlic, grated
  • 1 tsp sesame oil
  • 2 tbsp cornstarch
  • ¼ cup water
  • 2 tbsp olive oil
  • 8 oz turkey breast cutlet, cubed into 1” pieces
  • Dash of salt

Instructions
 

  • Drain juice from mandarin oranges into a small bowl.  Reserve mandarin orange slices.
  • Add soy sauce, chili paste, garlic, ginger, and sesame oil to the mandarin orange juice and whisk until combined. Set aside.
  • Mix cornstarch into water and set aside.
  • Heat oil in a heavy pan over medium heat.  Add turkey, sprinkle with salt and cook for 2-3 minutes on each side until cooked through with an internal temperature of 160℉.
  • Remove turkey from pan and set aside.
  • Add mandarin orange sauce to the pan and bring it to a simmer.  Add cornstarch mixture and allow it to simmer for 1-2 minutes or until thickened.  If the sauce becomes too thick, add a drizzle of chicken broth.
  • Put turkey and mandarin slices into the pan and heat through.
  • Serve over rice, if desired.
  • Hack: Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
  • Hack:  Do you know that you can freeze fresh ginger root?  Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it!  Simply place it in a sealed freezer bag or container and pop it in the freezer.
Keyword Asian cuisine, Asian food, fast and easy, fast meal, mandarin oranges, orange turkey, quick and easy, turkey cutlet

Handle turkey with care!  Click here for some tips to avoid foodborne illnesses that can be associated with raw poultry.

The sweet flavors in this recipe pair nicely with sweet potato apple butter casserole!

Homemade Easy Chicken Fajita Soup

This easy chicken fajita soup combines fajita spices with chicken, black beans and rice to create a light and flavorful addition for any time of day!

Easy Chicken Fajita Soup

Easy Chicken Fajita Soup

Course Soup
Servings 12 1-cup servings
Calories 234 kcal

Ingredients
  

  • cup dried black beans
  • 1 cup dry rice
  • 1 tbsp olive oil
  • 2 bell peppers, chopped (2 cups)
  • 2 onions, chopped (2 cups)
  • 4 cloves garlic, minced (4 tsp)
  • cups chicken broth
  • 2 large tomatoes, chopped (2 cups)
  • 1 tb chili powder or to taste
  • tsp ground cumin
  • tsp paprika
  • ¾ tsp dried oregano
  • 2 tbsp dried cilantro
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 lb boneless skinless chicken breast
  • 2 tbsp lime juice

Instructions
 

  • Cover beans with 2 cups of water and allow to soak for 6 - 12 hours.  Drain and rinse.
  • Add 2 cups of water and beans to a saucepan.  Turn heat to medium.  Cover and simmer for 45-60 minutes or until tender, checking occasionally to ensure there is enough water to keep beans from scorching. 
  • Prepare rice according to the directions listed on the package.
  • (NOTE:  The above steps can be done ahead.  Store beans and rice tightly covered in the refrigerator for up to 3 days.)
  • Heat olive oil in a large pot over medium-high heat.  Add bell peppers and onion.  Saute for 3 minutes then add garlic.  Saute for 1-2 minutes longer.
  • Pour chicken broth and tomatoes into the pot.  Stir in chili powder, cumin, paprika, oregano, cilantro, salt and pepper. 
  • Add chicken and bring to a light boil.  Reduce heat to medium-low and simmer until chicken has cooked through and internal temperature registers at 160℉, 10-15 minutes.
  • Transfer chicken to a cutting board and let it rest for 5 minutes.  Cut it into small strips.  
  • Return chicken to pot along with rice, beans and lime juice.
  • Reheat if necessary and serve with shredded cheese, if desired.
  • Hack:  Leftovers can be stored in the refrigerator for up to 5 days.  Be sure to subtract any days that you stored the cooked beans and/or rice before making soup.
  • Hack: Freeze leftover portions sealed in serving-sized portions for future use for up to 3 months.
  • Hack:  One 15 oz can of black beans can be substituted for the dried beans in this recipe.  Drain, rinse and add to the pot.
  • Hack:  One 15 oz can of diced tomatoes can be substituted for the fresh tomatoes.  
  • Hack:  2 cups of cooked chicken can be substituted for the chicken breast. 
  • Hack: Dehydrated vegetables can be used in this recipe!
Keyword chicken, chicken rice, chicken soup, easy, fajita, homemade soup, low calorie, Mexican, soup

Did you know?  Although the term fajita was not used to refer to a food item until 1971, the dish itself was made popular in the 30s in Texas.  Migrant workers received meat scraps as a part of their pay and this would have been one of the ways they made them into a meal!

Suggestion:  Serve this soup with some freshly made authentic naan flatbread!

Easy Chicken Alfredo Pasta

Cream, tomatoes and shredded cheese make this easy chicken alfredo pasta dish warm and comforting. Garlic bread rounds it out nicely!

Easy Chicken Alfredo Pasta

Easy Chicken Alfredo Pasta

(Courtesy: Melissa Warren)  
Course Main Course
Servings 2
Calories 515 kcal

Ingredients
  

  • 3 oz boneless skinless chicken breast
  • 2 scallions
  • 1 tbsp butter
  • 1 clove garlic, minced (1 tsp)
  • 4 oz farfalle (bow tie) pasta
  •  ½ cup light cream
  • 1 tbsp flour
  • ½ Roma tomato, chopped
  • ¼ cup sharp cheddar, shredded

Instructions
 

  • Cut chicken into 1” cubes and thinly slice scallions. 
  • Melt butter in a skillet over medium-high heat.  Add chicken, scallions and garlic.  Saute until no pink remains in the chicken, about 5 minutes.
  • Meanwhile, cook pasta according to package directions and drain.  Return pasta to the pan.
  • When chicken is fully cooked, turn the heat down to medium, add cream and bring to a simmer.  Sprinkle flour into cream, whisking constantly to thicken the sauce.
  • Add tomato and shredded cheese to cream sauce and heat until cheese is melted.
  • Pour chicken and sauce over pasta and toss to coat.
  • Hack:  Substitute your favorite cheese and/or pasta or use whatever you have on hand!
  • Hack:  Store leftovers in the refrigerator for up to 5 days.
Keyword alfredo, bowtie pasta, chicken, creamy chicken, easy meal, fast and easy, pasta, quick and easy, quick meal preparation

Did you know?  Traditional “white” pasta has gotten a bad rap lately but there are plenty of healthier alternatives out there, either with carbs or without!

Suggestion:  Serve with warm herb garlic focaccia bread!

Sweet Potato Apple Butter Casserole

Sweet potato apple butter casserole combines the delightful tastes of fall in a hearty dish that’s easy to assemble and cook. It’s delicious any time of year!

Sweet Potato Apple Butter Casserole

Sweet Potato Apple Butter Casserole

Course Side Dish
Servings 8
Calories 325 kcal

Ingredients
  

Sweet Potatoes:

  • 2 lbs sweet potatoes
  • ¾ cup old fashioned apple butter
  • ¼ cup butter, melted (½ stick)
  • 2 eggs
  • ¼ cup milk
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt

Topping:

  • ¾ cup pecans
  • ½ cup dates
  • ¼ cup almond flour
  • 2 tsp butter, melted

Instructions
 

  • Preheat oven to 425℉  Line a baking sheet with parchment paper and lay whole sweet potatoes in a single layer.  Pierce each potato several times with a fork.
  • Bake potatoes for 40-60 minutes (depending on size) until they are puffed and fork-tender.  Remove from oven.  Allow to cool slightly and then remove potatoes from their skins.
  • Turn oven back to 350℉.  Coat 1½ quart casserole (or 8” square pan) with cooking spray.
  • Place apple butter, ¼ cup of melted butter, eggs, milk, vanilla, cinnamon, nutmeg and salt in a mixing bowl.  Combine with an electric mixer or whisk.  Add potatoes and continue to beat until the mixture is smooth.  Spread into the casserole.
  • Roughly chop pecans and dates.  Mix in 2 tbsp melted butter and almond flour.  Sprinkle over potatoes.
  • Bake for 20-30 minutes until bubbly and hot with an internal temperature of 160℉.  
  • Hack:  Leftovers can be kept in the refrigerator for up to 5 days or packaged in serving-sized portions and frozen for up to 12 months.
  • Hack:  The sweet potato portion of this dish can be made in advance and stored in the refrigerator for up to 5 days.  Sprinkle topping on before baking and allow a few extra minutes of baking time for the cold dish to come up to temp.
Keyword apple butter, date topping, gluten-free, pecan topping, potato casserole, side dish, sweet potato, sweet potato casserole, vegetarian, vegetarian side dish

Did you know?  Sweet potatoes have a surprising number of health benefits including maintaining blood pressure and insulin levels!

Suggestion:  Use leftover apple butter to make apple butter muffins or pork chops with apple butter and onions.

Oven Roasted Chicken Dinner

This traditional, oven roasted chicken dinner is easy to make and sure to be a hit with the entire family!  Try it with a side of homemade cranberry sauce.

Oven Roasted Chicken Dinner

Oven Roasted Chicken Dinner

Course Main Course
Servings 4
Calories 525 kcal

Ingredients
  

  • 1 small whole chicken (3-4 pounds)
  • 2 tbsp butter, melted
  • Salt and pepper
  • 1 lb fresh carrots
  • 2 yellow onions
  • 1 lb potatoes
  • 1 tbsp vegetable oil
  • Pan drippings and chicken broth to equal 2 cups
  • ¼ cup flour

Instructions
 

  • Remove giblets from chicken and place chicken, breast side up, in an 11”x 15” roasting pan. Brush the entire chicken with melted butter then sprinkle it with salt and pepper.  Truss the legs together with cooking twine.  Let the chicken sit at room temperature for 1 hour.
  • Preheat oven to 450℉.
  • Cut carrots into 2” lengths and cut in half lengthwise.  Peel and quarter onions.  Cut potatoes into large chunks (halved or quartered, depending on size).  
  • Put vegetables in a large bowl, sprinkle with salt and pepper.  Toss with vegetable oil and arrange in the pan around the chicken.
  • Place the pan in the oven for 15 minutes and then turn the temperature down to 350℉.  Allow chicken to roast for 20 minutes per pound or until the internal temperature in the thickest part of the breast reaches 160℉.
  • Remove chicken from pan to serving platter.  If the vegetables are not tender, return the pan to the oven until they reach the desired softness.  Transfer vegetables to a serving platter or bowl and keep warm.
  • Pour pan dripping into a bowl or measuring cup.  Allow them to sit for a moment or two until the fat rises to the top.  Use a spoon to skim the fat off and discard.  Add chicken broth so that the liquid measures 2 cups.
  • Heat a skillet over medium heat.  Add ½ of the chicken broth.  Whisk in flour and cook, stirring constantly, until it forms a paste.  Continue to cook and stir until the mixture turns a golden brown.  
  • Add the rest of the broth in a slow stream, whisking constantly until the gravy thickens.  Serve immediately with chicken and vegetables.
  • Hack:  I’ve used carrots, onions and potatoes here but you can substitute your favorite veggies or whatever you have on hand!
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
  • Hack:  Chop leftover vegetables and deboned chicken into bite-sized pieces and transfer them to a saucepan.  Add gravy, cover with chicken broth and heat for a fast and easy chicken soup!
  • Hack:  Don’t have cooking twine?  Use unwaxed dental floss!
Keyword baked chicken, chicken, chicken dinner, gravy, one pan meal, oven roasted, oven roasted chicken, whole chicken

Handle chicken with care!  Click here for some tips to avoid foodborne illnesses that can be associated with raw chicken.

Suggestion:  Serve fresh whole cranberry sauce on the side.

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