Creamy Blue Cheese Salad Dressing

Creamy blue cheese salad dressing is my absolute favorite and this homemade version is so good and easy to make, that you’ll buy it in the store again!

Creamy Blue Cheese Salad Dressing

Creamy Blue Cheese Salad Dressing

Course Salad
Servings 4
Calories 118 kcal

Ingredients
  

  • 3 oz blue cheese, crumbled
  • 3 tbsp milk or buttermilk
  • 2 tbsp sour cream
  • 1 clove garlic, minced (1 tsp)
  • 1 tsp lemon juice
  • ½ tsp Worcestershire sauce
  • ¼ tsp ground mustard
  • ¼ tsp salt
  • ¼ tsp black pepper

Instructions
 

  • Whisk together blue cheese, buttermilk, sour cream, garlic, lemon juice, Worcestershire sauce, pepper, mustard powder, and salt. Use an immersion blender if a smoother dressing is desired.
  • Allow to sit for 30 minutes to blend flavors. The dressing will thicken as it sits.
  • Store leftovers, tightly sealed, in the refrigerator for up to 5 days.
  • Hack: Many grocery store delis cut and wrap blue cheese for the shelf. If you can’t find the size you’re looking for, ask a clerk to cut it for you.
  • Hack: Blue cheese can be frozen but it will lose some of its creaminess and flavor.
Keyword blue cheese, easy, fast and easy, homemade salad dressing, quick and easy, salad, salad dressing

Did you know?  Cheese is generally thought to be bad for your health but eating blue cheese actually has some awesome health benefits!  Check it out!

Suggestion:  Serve this dressing over a classic wedge salad!

Slow Cooker Chicken and Bean Stew

This chicken and bean stew is full of healthy goodness and it’s easy peasy. Toss it in the slow cooker before you leave for work and let it cook dinner for you!

Slow Cooker Chicken and Bean Stew

Slow Cooker Chicken and Bean Stew

Course Main Course
Servings 6
Calories 285 kcal

Ingredients
  

  • ½ cup dried pinto beans
  • ½ cup dried navy beans
  • cup vegetable broth
  • ½ sweet onion, chopped
  • 1 green pepper, chopped
  • 1 lb ground chicken
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup ketchup
  • ¼ cup honey

Instructions
 

  • Place beans in a bowl and cover with water. Cover the bowl and allow to soak overnight.
  • Place beans in the slow cooker and add vegetable broth. Put chopped onions and green pepper on top of the beans. Add chicken, salt, black pepper, ketchup and honey.
  • Cook on low for 9 hours.
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
Keyword chicken, crockpot, easy, easy dinner, easy prep, healthy, make ahead, navy beans, pinto beans, quick prep, slow cooker, stew

Did you know?  Pinto and navy beans are a member of the legume family.  Legumes come in many options, are inexpensive and they’re packed with nutrition!!

Want another slow cooker bean recipe?  Try this pork and bean one…it’ll remind you of the canned version you loved to eat as a kid!

Authentic Chinese Chicken Stir Fry

Today, Yuhong’s Country Kitchen shows us how to make authentic Chinese chicken stir fry. Make sure to subscribe to her channel so you don’t miss any videos!

Chinese Chicken Stir Fry

Chinese Chicken Stir Fry

(Courtesy Yuhong Sun)
Course Main Course
Cuisine Chinese
Servings 4
Calories 500 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breast, sliced thin
  • 1 egg
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 3 thin slices fresh ginger root
  • 5 tbsp vegetable oil, divided
  • ½ onion, sliced
  • 1 green pepper, sliced
  • Salt to taste
  • 2 cups cooked rice, hot

Sauce:

  • 1 tbsp fresh garlic, chopped
  • 3 cloves garlic, minced (3 teaspoons)
  • 2 scallions, thinly sliced
  • ¼ cup soy sauce
  • ½ tsp brown sugar
  • Chili oil to taste

Instructions
 

  • Mix ingredients for the sauce and set aside.
  • In a small bowl, mix chicken, egg and cornstarch.
  • In a heavy saute pan or wok, heat 3 tbsp oil and ginger slices.  Add chicken and saute until no longer pink. Remove chicken and ginger from the pan.
  • Add 2 tbsp oil to saute pan.  Saute onion and pepper until just beginning to cook through but still has a crunch.  Add chicken and sauce to pan and heat through.
  • Serve over rice.
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze in servings-sized portions for up to 3 months.
  • Hack:  Place leftover rice while still warm (to retain moisture) in serving-size containers and freeze for up to 3 months.
Keyword asian cooking video, Asian cuisine, Asian food, chicken, Chinese cooking video, Chinese cuisine, Chinese food, cooking tutorial, cooking video, easy, fast and easy, homemade Asian cuisine, Homemade Asian food, homemade Chinese cuisine, Homemade Chinese food, quick and easy, stir fry

For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!

Suggestion:  Serve this with a side of Yuhong’s Asian Stir Fry Green Beans!

 

General Tso’s Chicken

A fresh take on General Tso’s Chicken, one of my favorite dishes. It’s quick and easy to put together which makes it perfect for a busy workday evening!

General Tso’s Chicken

General Tso’s Chicken

Course Main Course
Cuisine Chinese
Servings 2
Calories 300 kcal

Ingredients
  

  • ¾ cup chicken broth
  • 2 tbsp vegetable oil
  • 2 tbsp cornstarch
  • 2 tbsp sugar
  • 2 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • ½ tsp cayenne (red) pepper
  • 2 tbsp vegetable oil
  • 2 dried Thai chili peppers
  • 1 green pepper, thinly sliced
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced (2 tsp)
  • 8 oz skinless boneless chicken breast, cut into 1” cubes
  • 1 cup cooked rice, hot

Instructions
 

  • Mix broth, cornstarch, sugar, soy sauce, vinegar, ginger and cayenne pepper in a small bowl. Set aside.
  • Heat vegetable broth over medium heat in a saute pan or wok.  Add dried peppers,  green pepper and onion. Cook on medium heat until soft and onion is golden, about 5 minutes.
  • Add sauce and chicken to pan and heat until chicken is cooked through, 5 - 7 minutes. Serve over hot rice.
  • Hack: Store leftovers in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Keyword Asian cuisine, Asian food, chicken, Chinese cuisine, Chinese food, easy, fast and easy, General Tso, one skillet meal, quick and easy

Did you know?  The origins of General Tso’s chicken are murky but it most likely did not originate in China.  Several prominent chefs claim that they were the first ones to serve the dish.

This sesame chicken is another dish that (also) isn’t Chinese but it sure is delicious!

Healthy Hummus Veggie Wrap

This hummus veggie wrap is fast, fresh and delicious! For those looking for a healthy vegetarian meal, this is sure to hit the spot. Eat it as a meal or snack!

Hummus Veggie Wrap

Hummus Veggie Wrap

Course Sandwiches
Servings 2
Calories 275 kcal

Ingredients
  

  • 1 large whole wheat sandwich wrap
  • 3 tbsp hummus
  • 3 tbsp tabouli
  • 3 tbsp feta cheese
  • Baby spinach
  • Red onion, thinly sliced

Instructions
 

  • Spread Hummus on a sandwich wrap, going all the way to the edges.
  • Sprinkle tabouli and feta cheese over hummus.
  • Top with a handful of spinach and a few red onion slices. Roll and cut in half.
  • 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”.
  • Hack: Place waxed paper or parchment paper between unused wraps, seal in a freezer bag and store in the freezer for up to 2 months.
Keyword feta cheese, healthy, hummus, low calorie, lunch, meatless, sandwich, tabouli, vegetarian, whole wheat wrap, wrap, wrap sandwich

 

Wondering how to roll a wrap sandwich so it doesn’t fall apart?  Check out these easy instructions!

Suggestion:  Try making this wrap using roasted red beet hummus!

Sweet and Spicy Butternut Squash

Some people save squash just for the holiday season but this sweet and spicy butternut squash is one of my favorite foods to enjoy all year-‘round!

Sweet and Spicy Butternut Squash

Sweet and Spicy Butternut Squash

Course Side Dish
Servings 6
Calories 170 kcal

Ingredients
  

  • 1 butternut squash (about 2 lbs)
  • 2 tbsp butter
  • 2 tbsp brown sugar
  • ½ tsp cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg

Instructions
 

  • Preheat oven to 400℉.
  • Coat baking pan with non-stick cooking spray or line with parchment paper. Cut squash in half lengthwise and remove seeds. Place cut side down in the pan.
  • Roast in oven until tender, 30-45 minutes.  If preferred, squash can be cooked in the microwave on high for 10-15 minutes.
  • Remove from oven and leave it until it’s cool enough to handle but still warm. Scoop squash from skins into a large bowl.
  • Add butter, brown sugar, cinnamon, ginger, cloves and nutmeg to the squash. Stir until ingredients are well incorporated and butter melts. Use a blender or mixer to make the squash smoother, if desired.
  • Serve warm.
  • Hack: Fresh peeled and cubed butternut squash can be purchased in the produce department of the grocery store. Frozen butternut squash can also be used. Adjust roasting time to 20-25 minutes.
  • Hack: Leftovers can be packed in serving-sized portions in sealable freezer bags or containers and frozen for future use.
  • Hack: Uncooked winter squash can be stored in a cool, dark environment (less than 50℉) for up to 2 months so stock up when it’s on sale!  Cook, mash and freeze unseasoned winter squash for up to 12 months as a quick and easy addition to many recipes.
Keyword butternut squash, easy, mashed squash, oven roasted, oven roasted vegetables, savory squash, squash, vegetarian, vegetarian side dish, winter squash

 

Did you know?  Winter squash provides numerous health benefits that may help reduce the risk of many diseases!

Suggestion: If you love butternut squash, try this simple butternut soup!

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