Laurie’s Manwich Clone

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manwich

Yield: 6

Laurie's Manwich Clone

Laurie's Manwich Clone

"This recipe is an attempt to clone the Manwich recipe and know what exactly is going in it."

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 (8 ounce) cans tomato sauce
  • 1 cup ketchup
  • 1 tablespoon dried onion flakes
  • 1 tablespoon green pepper, chopped fine
  • 1 teaspoon salt
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon celery seed
  • 1/2 teaspoon chili powder
  • 1 teaspoon mustard
  • 1 lb ground turkey

Instructions

  2. Fry the turkey.
  3. Add remaining ingredients to the skillet and bring to a boil.
  4. Lower heat and simmer for 10 minutes.
  5. Serve buns with your favorite condiments.
© Laurie

 

Sweet Potato Oven Fries

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sweetpot

Yield: 3

Sweet Potato Oven Fries

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 3 sweet potatoes, cut into French fries
  • 1 tablespoons canola oil
  • 1.5 tablespoons creole/cajun seasoning

Instructions

  2. Preheat the oven to 425 degrees F.
  3. In a plastic bag, combine the sweet potatoes, canola oil, taco seasoning, and cayenne pepper. Close and shake the bag until the fries are evenly coated. Spread the fries out in a single layer on a large baking sheet.
  4. Bake for 30 minutes, or until crispy and brown on one side. Turn the fries over using a spatula, and cook for another 30 minutes, or until they are all crispy on the outside and tender inside. Thinner fries may not take as long.
© Laurie
Cuisine: American / Category: Side Dish

 

Sesame Chicken and Vegetable Stir Fry

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Yield: 4

Sesame Chicken and Vegetable Stir Fry

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 1 tablespoon dark sesame oil
  • 1 pound boneless, skinless chicken breasts, cut into bite size pieces
  • 2 cups broccoli florets
  • 1 medium red bell pepper, sliced
  • 1/2 cup onion slices (about 1 small)
  • 1 cup snow peas
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 2 cloves garlic, minced
  • 1 teaspoon Chinese 5-spice powder
  • 1 cup fat-free reduced-sodium chicken broth
  • 3 teaspoons cornstarch
  • 2 tablespoons cold water
  • 2 cups hot cooked brown rice

Instructions

  2. OPTIONAL*
  3. We really like vegetables so I always add 1 cup carrots strips. Dietary information is based on the recipe WITHOUT carrots.
  4. Recipe make 4 servings equal to 2 cups stir fry mixture and 1/2 cup rice
  5. PREPARATION:
  6. *1. Heat sesame oil in wok or large nonstick mixture. skillet over medium heat until hot. Add chicken; stir-fry about 8 minutes or until chicken is no longer pink in center. Remove chicken from wok.
  7. *2. Add broccoli, bell pepper, onion, snow peas, water chestnuts and garlic to wok; stir-fry 5 to 8 minutes or until vegetables are crisp-tender. Sprinkle with five-spice powder; cook and stir 1 minute.
  8. *3. Return chicken to wok. Add chicken broth; heat to a boil. Combine cornstarch and water in small bowl; stir into broth Boil 1 to 2 minutes, stirring constantly.
  9. *4. Let stand for about 2 minutes prior to serving to allow mixture to thicken slightly. Serve over rice or alone.
© Laurie
Cuisine: Japanese / Category: Wok

 

Roasted Vegetables with Sea Salt

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Yield: 10

Roasted Vegetables with Sea Salt

Roasted Vegetables with Sea Salt
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 2 cups carrots, peeled and cut into 1 1/2-inch pieces
  • 2 cups butternut squash, peeled and cut into 1 1/2-inch pieces
  • 2 cups white sweet potatoes, peeled and cut into 1 1/2-inch pieces
  • 2 cups red sweet potatoes, peeled and cut into 1 1/2-inch pieces
  • 4 cups Yukon Gold potatoes, unpeeled and cut into 1 1/2-inch pieces
  • 2 cups red onion, cut into 1/2-inch wedges
  • 1/2 cup olive oil
  • 1 teaspoon Diamond Crystal® Fine Sea Salt, divided
  • 16 2-inch sprigs fresh thyme
  • 1 teaspoon crushed red pepper flakes
  • 2 Granny Smith or Honeycrisp apples, peeled, seeded, and cut into 8 pieces
  • 8 sprigs flat-leaf Italian parsley, stems removed, coarsely torn

Instructions

  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Place carrots, butternut squash, white and red sweet potatoes, and potatoes in separate containers. Add water to cover; let soak for several minutes. Drain.
  4. Pour olive oil into large mixing bowl; add all the vegetables (not the apples) and toss to coat. Stir in 3/4 teaspoon Diamond Crystal(R) Fine Sea Salt, thyme and red pepper flakes. Spread vegetables evenly on a 12x18-inch rimmed sheet pan.
  5. Bake 30 minutes; stir vegetables and add the apple pieces. Continue to bake for 30 minutes; stir again. Bake until vegetables and apples are brown and tender, about 20 more minutes.
  6. Transfer to serving dish; garnish with torn flat leaf parsley and remaining Diamond Crystal(R) Fine Sea Salt.
© Laurie
Cuisine: American / Category: Side Dish

roastvegs

Pasta with Vegetables and Sun Dried Tomatoes

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pastavegetables

Yield: 4

Pasta with Vegetables and Sun Dried Tomatoes

Pasta with Vegetables and Sun Dried Tomatoes
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes

Ingredients

  • 8 ounces rotini twists or spiral pasta, whole-wheat if possible
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1/8 teaspoon red pepper flakes
  • 1 cup fresh green beans, cut into 1-inch pieces
  • 2 small zucchini, sliced
  • 2 small yellow squash, sliced
  • 1 cup carrots, thinly sliced
  • 1 medium red onion, cut into eighths
  • 1/4 cup chicken broth (go for broth in cardboard containers instead of cans)
  • 1/4 cup fresh basil, lightly packed, chopped
  • 1/2 cup oil-packed sun-dried tomatoes, chopped
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup fresh parsley, chopped

Instructions

  2. Prepare pasta according to package directions; drain.
  3. In medium skillet, heat oil and garlic. Stir in red pepper flakes. Add green beans, zucchini, squash, carrots, and onion and stir-fry until tender-crisp, about 5 minutes. Add chicken broth and simmer 1 minute. In a large serving bowl, toss together pasta, vegetables, basil and sun-dried tomatoes. Garnish with Parmesan cheese and parsley and serve.
© Laurie
Cuisine: American / Category: Pasta

 

Zucchini and Cherry Tomatoes

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Zucchini and Cherry Tomatoes

Zucchini and Cherry Tomatoes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

  • 2 tbsps extra-virgin olive oil
  • 1 purple onion (small, diced)
  • 1 lb zucchini (2-3 medium)
  • 1 pt cherry tomatoes (halved, I usually buy NatureSweet Cherubs)
  • 2 cloves garlic (minced)
  • 1 tsp salt
  • 1/4 tsp ground black pepper (freshly)
  • 1 tbsp basil (fresh chopped, plus more for garnish if desired)

Instructions

  2. Heat the olive oil over medium heat in a large sauté pan. Add the red onions and cook, stirring frequently, until very soft and pale purple in color, 7-8 minutes. Do not brown.
  3. Add the zucchini, tomatoes, garlic, salt and pepper and cook, stirring frequently, for 3-5 minutes, or until the zucchini are cooked but still crisp and the tomatoes have started to burst, creating a little sauce. Stir in the fresh basil, then taste and adjust seasoning if necessary. Transfer to a serving dish and garnish with more fresh basil if desired.
© Laurie
Cuisine: American / Category: Side Dish

 

Hard Boiled Eggs Electric Pressure Cooker

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Hard Boiled Eggs Electric Pressure Cooker

Hard Boiled Eggs Electric Pressure Cooker
Prep Time 1 minute
Cook Time 30 minutes
Total Time 31 minutes

Ingredients

  • 7 eggs
  • 2 c water

Instructions

  2. Get your electric pressure cooker set up according to your directions of your unit.
  3. Put the metal steamer rack first, then the vegetable steamer basket into the bottom of the cooker. Add 2 cups of water.
  4. Close the lid and lock it (according to your units directions). Plug it in.7 eggs: Set timer for 6 minutes..When the 6 minutes are up, unplug immediately, release pressure, remove eggs from pressure cooker and cool. If you need eggs right away, place in ice bath.
  5. These eggs peel very easy.
  6. If you want to use 5 eggs, set the timer for 5 minutes.
© Laurie
Cuisine: American

Chicken Teriyaki Slow Cooker

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chickenteriyakislowcooker

Yield: 4

Chicken Teriyaki Slow Cooker

Chicken Teriyaki Slow Cooker
Prep Time 5 minutes
Cook Time 4 hours 5 minutes
Total Time 4 hours 10 minutes

Ingredients

  • 4 chicken breasts
  • 3/4 cup honey
  • 1/2 cup low sodium soy sauce
  • 2 garlic cloves, minced
  • 1 small yellow onion, chopped
  • 1/4 cup red wine vinegar
  • 1/2 tablespoon ground ginger
  • 6 turns on a fresh pepper grinder or about ? teaspoon ground black pepper
  • 1 tablespoon cornstarch
  • 3 tablespoons water
  • Toasted Sesame Seeds

Instructions

  2. Add your honey, low sodium soy sauce, minced garlic, yellow onion, red wine vinegar, ground ginger and ground black pepper to your crock pot and whisk together.
  3. Add your chicken and turn over to coat both sides of it with sauce. Spoon some of the onion mixture over the top and cover with your lid.
  4. Cook on low for about 3-5 hours (ours was done in 3.5 so be sure to check it earlier rather than later).
  5. When the chicken is tender and easily falls apart remove it from your slow cooker and shred it with a fork and set aside.
  6. Transfer the remaining liquid in the slow cooker to a medium sauce pan and turn the burner to medium heat. Strain out the onion and garlic chunks so you're sauce will be smooth.
  7. In a separate container whisk together your cornstarch and water. Once your teriyaki sauce starts to boil slowly pour your cornstarch mixture in while whisking it. Let it return to a boil and then turn it down to low and allow it to simmer for 2-4 minutes so it can thicken up.
  8. Pour half your sauce over your chicken and toss. Save the remaining sauce so that you can drizzle it over the top of your chicken and rice once you have dished up.
  9. Top with Toasted Sesame Seeds and serve with white or fried rice and enjoy!
© Laurie
Category: Chicken, Slow Cooker

 

Chicken and Biscuits

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chickenandbiscuits

Yield: 8 servings

Chicken and Biscuits

Chicken and Biscuits
Prep Time 30 minutes
Cook Time 2 hours 35 minutes
Total Time 3 hours 5 minutes

Ingredients

  • 1 (4 pound) whole chicken, rinsed
  • 2 quarts water
  • 1 large bay leaf
  • 1 whole clove
  • 4 cloves garlic, peeled
  • 1/2 cup butter
  • 3 carrots, cut into 1/2-inch pieces
  • 3 ribs celery, cut into 1/2-inch pieces
  • 1 large onion, cut into 1/2-inch pieces
  • 6 mushrooms, quartered
  • 2 teaspoons salt
  • 1 teaspoon ground white pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika
  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • 1 tablespoon herbes de Provence
  • 3 tablespoons fresh tarragon, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 1 (10 ounce) can refrigerated biscuit dough

Instructions

  2. Place chicken in large (9-quart) stock pot, pour in water, and drop in bay leaf and single clove. Bring to simmer over medium-low heat. As foam rises to the top of the broth, skim and discard with a ladle. Add peeled garlic cloves, cover pot, and simmer on low for 1 hour.
  3. Remove chicken from pot, and allow to cool for a few minutes. When cool enough to handle, remove all meat from the bones, and set the chicken meat aside. Pour stock into a bowl and set aside.
  4. In a large oven-safe pot or Dutch oven over medium heat, melt butter, and cook and stir carrots, celery, onion, and mushrooms until the vegetables start to become tender, about 10 minutes. Season with salt, white pepper, cayenne pepper, black pepper and paprika. Mix in flour, stirring to coat vegetables with flour, about 5 minutes. Add half of reserved stock, and stir with the vegetables and flour to form a very thick sauce. Stir in remaining stock until sauce is smooth; reduce heat to a simmer, and cook uncovered for 45 minutes.
  5. Preheat oven to 400 degrees F (200 degrees C).
  6. Stir milk into the sauce, and gently mix in the reserved chicken meat, herbes de Provence, tarragon, and rosemary. Bring stew back to a simmer, and cook for 10 more minutes. Pop open the can of biscuits, separate, and place biscuits on top of stew.
  7. Bake in the preheated oven until the biscuits are golden brown and the stew is bubbling, about 20 minutes. Place lid on the pot or Dutch oven, and return to oven; bake until biscuits are cooked through, about 15 more minutes. Test biscuits for doneness by pulling apart a biscuit near the middle of the stew to see if it's cooked through.
© Laurie
Cuisine: American / Category: Main Dish, Chicken

 

Cuban Marinated Steak

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cubanmarinatedsteak

Yield: 4 servings

Cuban Marinated Steak

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1/2 teaspoon cumin seeds
  • 1/4 cup orange juice
  • 2 tablespoons vegetable oil
  • 2 tablespoons Montreal-style steak seasoning
  • 2 1/4 teaspoons lime juice
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 pounds beef rib-eye steaks

Instructions

  2. Place cumin seeds into a small skillet over medium heat; stir constantly until seeds turn dark brown and smell toasted, about 1 minute. Immediately pour seeds into a bowl to stop the cooking. Mix cumin seeds with orange juice, vegetable oil, steak seasoning, lime juice, and oregano in a bowl.
  3. Place steaks into a large resealable plastic bag, pour orange juice marinade over the meat, and squeeze out air. Seal bag and turn it over several times to coat meat with marinade. Refrigerate at least 30 minutes, or longer for extra flavor.
  4. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  5. Remove steaks from marinade, shaking off any excess. Discard used marinade. Grill steaks on the preheated grill until seared on the outsides and still slightly pink in the centers, 6 to 8 minutes per side. An instant-read meat thermometer inserted sideways into the center of the thickest steak should read 145 degrees F (65 degrees C). Let steaks rest for 3 minutes before slicing.
© Laurie
Cuisine: Cuban / Category: Beef