Honey Sriracha Chicken Noodle Bowl

This Honey Sriracha Chicken Noodle Bowl is a perfect combination of sweet, spicy, and savory flavors. Its a quick and easy stir-fry thats packed with deliciousness

Ingredients:

• 2 boneless, skinless chicken breasts, cut into strips
• 8 oz rice noodles
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tablespoons honey
• 2 tablespoons sriracha sauce
• 2 tablespoons vegetable oil
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Chopped green onions and sesame seeds for garnish

Instructions:

Following the directions on the package, cook the rice noodles, then drain and set them aside

To make the sauce, combine the soy sauce, honey, and sriracha sauce in a small bowl

Put aside

Vegetable oil should be heated over medium-high heat in a large skillet or wok

Stir-fry the chicken strips for three to four minutes, or until they are cooked through

Take out of the skillet and place aside

Add a little more vegetable oil to the same skillet and add the broccoli, carrot, red bell pepper, and garlic

Stir-fry the vegetables for 34 minutes, or until they are crisp-tender

Place the cooked chicken back into the skillet and cover everything with the sauce

Stir-fry for a further two to three minutes, or until thoroughly heated and coated

To the skillet, add the cooked rice noodles and sesame oil

After mixing everything together, stir-fry for an additional two minutes

To taste, add salt and pepper for seasoning

Garnish the Honey Sriracha Chicken Noodle Bowl with sesame seeds and chopped green onions

Have fun

Hot Chili Stir-Fry Sauce

A spicy and flavorful stir-fry sauce with a perfect balance of sweet, tangy, and heat. It pairs well with tofu, vegetables, or your choice of protein.

Ingredients:

• 1/4 cup soy sauce
• 2 tablespoons maple syrup
• 2 tablespoons rice vinegar
• 1 tablespoon chili garlic sauce
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch

Instructions:

Put soy sauce, maple syrup, rice vinegar, chili garlic sauce, sesame oil, and cornstarch in a small bowl

Use a whisk to mix the ingredients well

You can use it right away or put it in the fridge in an airtight container for up to a week

Roasted Tomato Sandwiches with Vegan Lemon Garlic Aioli

The caramelized tomatoes and tangy vegan lemon garlic aioli in these roasted tomato sandwiches make them taste great. Theyre tasty and filling, and theyre great for lunch or a light dinner.

Ingredients:

• 2 large tomatoes, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 slices whole grain bread
• 1/2 cup vegan mayonnaise
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon fresh parsley, chopped
• Lettuce leaves for serving

Instructions:

Turn on the oven and heat it up to 400F 200C

Sprinkle olive oil over the tomato slices that have been put on a baking sheet

Add pepper and salt

For 15 to 20 minutes, or until the tomatoes are soft and slightly caramelized, roast them in an oven that has already been heated

In a small bowl, mix vegan mayonnaise, minced garlic, lemon juice, lemon zest, and chopped parsley

Set this aside while you roast the tomatoes

Warm up the bread slices

Spread a lot of the garlic and lemon aioli on each piece of bread

Put lettuce leaves and slices of roasted tomato on top of two pieces of bread

Add the last few slices of bread on top to make a sandwich

Serve right away and enjoy

Bacon Cheeseburger Eggrolls

A delectable take on a traditional cheeseburger are these Bacon Cheeseburger Eggrolls. These make a great appetizer for your next get-together or as game day snacks.

Ingredients:

• 8 eggroll wrappers
• 1/2 pound ground beef
• 4 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1/2 cup diced onions
• 1/4 cup diced pickles
• 1/4 cup ketchup
• 1/4 cup mustard
• 1/4 cup mayonnaise
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Instructions:

Brown the ground beef in a skillet over medium-high heat, crumbling it as it cooks

Add pepper and salt for seasoning

After removing extra grease, set it aside

Spoon a heaping spoonful of cooked ground beef into the center of an eggroll wrapper

Add shredded cheddar cheese, diced pickles, diced onions, and crumbled bacon on top

To make a sauce, combine mayonnaise, mustard, and ketchup in a small bowl

Spoon a little bit of the sauce onto each eggroll wrappers toppings

After folding the sides of the wrapper over the filling, tightly roll it up and use a little water to seal the edges

Vegetable oil should be heated over medium-high heat in a big skillet

Turning to ensure even cooking, carefully place the eggrolls seam side down and cook until golden brown

After taking the eggrolls out of the skillet, pat dry with paper towels

With additional sauce for dipping, serve hot

Brined and Stuffed Pork Loin Roast

An apple, spinach, and walnut stuffing is tied around an hour-long brined pork loin roast, which is then roast to perfection.

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Must-Try Hainanese Chicken Rice

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Julies Mexican Salad Inspiration

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Curried Butternut Squash Soup with Lime Cream

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Summer Veggie Salad

Fresh corn kernels, avocado, black beans, and tomatoes are tossed with lime juice and cilantro creating a refreshing summer vegetable salad.

Pantry Pasta Salad

Artichoke hearts, garbanzo beans, green peas, and cheese bring an Italian flavor to an easy, quick pasta salad.

Old Fashioned Coconut Drops

I like to use brown sugar and sugar syrup to glaze these coconut drops.

State Fair Kettle Corn

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Ground Beef Stroganoff

This fast and easy version of the dish calls for mustard and mayonnaise along with the usual mushrooms and sour cream.