Monday, April 29, 2013

Ham and Swiss Party Buns - Perfect for Mother's Day!

Happy Monday everyone!  How's every little thing going?

Things are well with me and I'm super excited to be heading toward the warmer months. Next week, my husband and I are taking a mini vacation back to Tofino for a little R and R, whale watching, and general relaxing and doing nothing.

In the meantime, though, I've been in the kitchen cooking up a storm - starting with today's recipe for Ham and Swiss Party Buns!
















Mini rolls packed with ham and Swiss cheese are drenched in a tangy sweet marinade over night and then baked to ooey gooey perfection!

This is one of those old time recipes that are great to have in your back pocket for bridal showers, Mother's Day, or other casual celebrations.

Visit the printable recipe here: Ham and Swiss Party Buns

Please enjoy my easy to follow step by step video.




Prep Time: 15 minutes, Need to sit 24 hours before baking
Bake Time: 20 minutes
Makes: 24 small handheld buns

Ingredients
  • 1/2 cup salted butter
  • 1 tbsp French's mustard
  • 1 tbsp worcestershire sauce
  • 2 tbsp brown sugar
  • 1 1/2 tbsp poppy seeds
  • 12 small buns ( I like to use butter buns or soft dinner rolls)
  • shaved ham
  • 24 small squares of Swiss cheese
Directions
  1. Bring butter, mustard, worcestershire, brown sugar and poppy seeds to a boil in a saucepan. Set aside.
  2. Make sandwiches with small buns, ham, and Swiss cheese. Place sandwiches in a 9 x 13 non stick baking dish treated with cooking spray.
  3. Pour sauce over the sandwiches. Cover and marinate in fridge for 24 hours or overnight.
  4. Bake at 325 degrees for 10 minutes covered then 10 minutes uncovered. 


***

Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

Facebook Twitter YouTube


Saturday, April 27, 2013

Singapore Sling Slush - Cocktails and Gossip - Should Cooking Competition Shows Come to An End?

In today's installment of Cocktails and Gossip I'd like to talk about food programming - and more specifically, cooking competition reality shows.

Never fear, though, there will be a cocktail coming at the end of the blog - this week, featuring a fabulously refreshing large batch summer make ahead that can be stored in the freezer called Singapore Sling Slush.






















 But first let's get back to a little gossip...

Where once, competition shows on the Food Network, for example, had us on the edges of our seats (who could forget Bobby Flay nearly getting electrocuted and then standing atop his cutting board during the inaugural episode of Iron Chef America, or Gordon Ramsay the first time he spit food into a garbage can on Hell's Kitchen?) but with today's blander fare like Worst Cooks in America, or the sad debacle known as The Taste, it is my contention that the cooking competition reality show is on its way out.

And not with a bang, either.

While we still have CHOPPED, Top Chef (which I love), and Iron Chef America to wet our appetites, my hope is that the powers that be will bring original new cooking, lifestyle, and travel shows to prime time TV that don't always feature cooking competitions, restaurant makeovers, Guy Fieri, or shameless plugs for Walmart... *ahem* master Chef anyone?

Shows with a little culinary pizazz that make us tune in because we can't wait to see what that person is going to be cooking next.

In that sense, I think the Brits did it best in the late 1990's and early to mid 2000's, which was really the time cooking related programming began to make a resurgence.

They managed to find cooking personalities who not only had authentic talent, knowledge and passion for food and cooking - the best shows that came out of the UK at that time featured people who were funny, quirky, imperfect, and interesting.

One of my favourite Food TV memories is the first time I saw Jamie Oliver. He looked like he was about 14 years old, and in a tiny little kitchen with hardly any counter space, he prepared a pork roast by stuffing cloves of garlic, olive oil, and fresh herbs into slits he made in the meat.

And I was riveted.

Not just because Oliver looked so young, but because he was introducing me to something new, the food looked amazing, and he had pizazz.

That he was cooking in a cramped little kitchen made it that much better because it taught me that I didn't need state of the art equipment to create great food.

Nothing against Giada and her ever gleaming cleavage smile, or The Barefoot Contessa and her modest beachfront home in the Hamptons, but what I loved about the Brits is they showed us you didn't necessarily have to be rich, beautiful, or perky to have a successful career as an on air cook.

The Two Fat Ladies are the perfect example of this - driving all over the UK in their Triumph Thunderbird motorcycle with "double wide" side car, drinking, smoking and quoting Yeats, Clarissa Dickson Wright and Jennifer Patterson are in many ways the grandmothers of the farm to table movement.

From Wikipedia:

"They traveled to various destinations, such as an army camp or an all-girls school, where they prepared large meals, often with unusual ingredients. Both ladies were very fond of strong flavors, often using anchovies, garlic, and seasonings quite liberally. The recipes were gleaned from an older time and tradition when rendered fat and drippings, raw eggs, and unpasteurized milk products were commonplace. They emphasized the importance of using fresh ingredients of the very best quality, eschewing supermarkets for farms and roadside markets." 

And while they did so, they awakened in me a passion for getting back to basics.


Have you tried my recipe for Lemon Roasted Pork Loin?














As did my ultimate foodie Goddess Nigella Lawson whose loquacious use of the English language, and impeccable entertaining ideas were something I looked forward to watching every week.

That's why I was so excited about last winter's television show The Taste that featured, not only Nigella, but another one of my food world heroes, Anthony Bourdain.

My God! I had dreams of the two of them sloshing back martinis while noshing truffles, potted pigeon,  and  black garlic.

But much like Master Chef, Hell's Kitchen, Worst Cooks in America, Celebrity Cook Off, and yadda yadda, yadda, et al, The Taste had about as much essence as a bowl of Cream of Wheat (without the sugar) and didn't do Bourdain or Nigella the justice they both deserve.

Things are looking up, however, as Bourdain has a new show on CNN called Parts Unknown. I have the first few episodes saved on my PVR and will be talking about that in next week's installment of Cocktails and Gossip.

I will also be talking about Martha Stewart in a few weeks time because, love her or hate her, in the realm of cooking, entertaining, gardening, home keeping, and so much more, she changed the world.

And for the record, I love her.

Shall we toast that?

***

Want to learn how to make today's amazing cocktail? Please enjoy my easy to follow step by step video and while you're there, be sure to subscribe! I put out four new videos each week.

To visit the printable recipe, click here: Singapore Slush


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Friday, April 26, 2013

Restaurant Quality Greek Style Roasted Potatoes - Foodie Friday!

It's Food Friday once again! The day we learn how to prepare restaurant quality dishes, meals, and desserts in the comfort of our own kitchens and today's recipe for Greek Style Roasted Potatoes is sure to be a hit!
















Tender, fluffy, potatoes are encased in a crispy, flavour infused crust!

Serve this as the ultimate side dish next Foodie Friday and watch your friends and family come back for more!

Visit the printable recipe here: Greek Style Roasted Potatoes.

Enjoy the easy to follow step by step video and don't forget to support me by subscribing and liking the video!



Greek Style Roasted Potatoes 

Ingredients
  • 8 russet potatoes, peeled and cubed
  • 1/2 cup lemon juice
  • 1/3 cup extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp holiday blend, kosher, or sea salt
  • 2 tsp dried oregano
  • 1 tsp pepper
Directions
  1. In large pot of boiling salted water, cook potatoes until slightly tender, about 6-8 minutes. Drain.
  2. In large bowl, whisk together lemon juice, oil, garlic, salt, oregano and pepper; add potatoes and toss gently to coat. (Make-ahead: Cover and refrigerate for up to 8 hours.)
  3. Arrange potatoes on parchment paper-lined or greased cookie sheet. Roast in 400°F (200°C) oven, turning once, until tender-crisp and most liquid is evaporated, about 40 minutes.
  4. During last five minutes of cooking, turn the broiler on and broil potatoes until crispy and golden brown.



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Wednesday, April 24, 2013

Mac and Cheese with Ham and Peas - Weekday Wednesday

It's "Weekday Wednesday" once again - the day I show you how to put together quick and easy dishes and dessert the whole family is going to love. And who doesn't love a good Mac and Cheese?
















This one is made on the stove top and can be put together from start to finish in under 30 minutes. Not only that, it turns out super creamy and is packed with the wonderful cheesy goodness of cheddar!

Serve it with a tossed green salad and you'll be good to go!

Mac and Cheese with Ham and Peas 
Visit the printable recipe here: Mac and Cheese

Watch my easy to follow step by step video to learn how to make this easy dish!



Ingredients
  • 2 cups uncooked macaroni noodles
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup no sodium chicken broth
  • 3/4 cup milk
  • 2 cups grated sharp cheddar cheese *or* 1 cup grated cheddar and 1 cup Kraft Imperial Sharp Cheddar Cheese
  • 1/4 tsp salt
  • 1/8 tsp paprika
  • pinch black pepper
  • 1 boneless ham steak
  • 1 cup frozen peas
  • 1 tbsp diced pimento
Directions
  1. Place the ham steak into a skillet with a half cup of boiling water. Cover, reduce heat to medium, and let steam for 5 minutes or until the water has evaporated. Set aside to cool.
  2. In the meantime, cook and drain the frozen peas.
  3.  Cut the ham into bite size 1/4 inch cubes. 
  4. Melt the butter in a large nonstick pot over medium high heat and sprinkle the flour over all. Continue to cook and stir for another 30 seconds.
  5. Add the chicken broth and milk and whisk well to thicken. Add the shredded sharp cheddar cheese or cheddar Imperial cheese mix.
  6. Continue to stir with the whisk until it's smooth and creamy adding salt, pepper, and paprika at the end. 
  7. Cook the macaroni noodles for 5 minutes in rapidly boiling, well salted water- just to al dente - you don't want to overcook the noodles because they will finish cooking in the hot sauce.
  8. Add the diced ham, peas, and pimento and give it all a good stir. Let it rest 3-5 minutes before serving. 

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Monday, April 22, 2013

Thin Pan Fried Pork Chops - Pork Chops Piccata with Lemon Caper Sauce

Have you ever wanted to buy that package of thin cut pork chops because it was so economical, but - evolved foodie that you are - feared re-creating a bad dream from the 1960's featuring cream corn, bland mashed potatoes, and dried out meat?

 Well, fear no more!

Because today's recipe and how to video features techniques for cooking a relatively cheap cut of meat and turning it into a restaurant worthy dish even the most novice cooks can re-create.

Pork Chops Piccata with Lemon Caper Sauce.














Visit the printable recipe here: Pork Chops Piccata with Lemon Caper Sauce

And enjoy the easy to follow step by step video.



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Sunday, April 21, 2013

Amanda Receives a Mysterious Phone Call, Unrevealed Secrets in Cherry Hill

Welcome to my web series "A Taste of Nostalgia in Cherry Hill!"














Featuring Amanda Fitzpatrick, a young wife and mother in 1940's Saskatchewan and a cast of colorful characters around whom, many unexpected happenings are occuring behind the scenes...

When we last visited Cherry Hill our heroine, the newly widowed Amanda, had begun putting the shattered pieces of her life back together and prepared Easter dinner for handsome war hero Jack Wilson, his parents, and a dashing new character,  Dr. Walt Fischer - Cherry Hill's newest attending physician.

To get caught up on past episodes, please visit my Cherry Hill page. And then, let's join Amanda and see what's happening this week!

***

Sunday, April 18, 1948

Dear Mother,

Spring has definitely sprung in Cherry Hill, and with it, after a terrible year of uncertainty and grief, I feel renewed somehow, and hopeful. This is such a blessing because over the winter, it it wasn't for the children, there were days when it was all I could do just to get out of bed.

But I feel like I'm getting back to myself again and I'm actually excited about my teaching position. At first it was merely something to keep my mind off things and help me put one foot in front of the other, but now I'm discovering a real love for the girls and their eagerness to learn homemaking skills.

















Helping young people learn how to care for the home, budget, and cook nutritious, economical meals is something I am so proud to be a part of - almost as though I were contributing, somehow, to the life of happier households and families!

And I must tell you about a new discovery of mine. The Duncan Hines company has recently come out with a  something called a "Boxed Cake Mix" to which you just add water and bake! Talk about a wonderful new convenience - and the cake comes out quite lovely and moist just as is. But I thought it would be a fun class project to have the girls "doctor the mix up a bit" and I have to tell you, the cake we created called the "Pineapple Coconut Cloud Cake" was an utter dream! I will include a recipe for you to try at the end of my letter.
















Meanwhile, life in Cherry Hill is not without its hiccups and I have to admit, I'm a little worried about Mr. Wilson. I told you about the production that went on over Easter when he spiked the punch, well now Walt Fisher, the new town doctor, has got him involved in some kind of top secret Men's Lodge called "The Royal Order of the Sceptre."

I wouldn't mention it, except Mrs. Wilson has got herself into quite the tizzy about it claiming the group seems "UnGodly."

Between you and I, I think it has more to do with the fact that the goings on in the lodge are top secret and she hates not being at the hub of everything, let alone not being able to control it!

Mother, I can already imagine what you're saying so there is no need to chastise me. I truly do not want to be mean spirited but sometimes Mrs. Wilson gets under my skin. I will, therefore, take the high road and change the topic because I have news!

You'll never believe it but Dr. Fischer has apparently been making headway with Val. Although she still has not regained any memory, his new nurse, Sally Johnson from two houses down, shared in complete confidence at the Ladies Auxiliary that he found a small piece of some kind of metal under her skin just beside her ear. He wouldn't tell Sally what it was but Sally thinks it's a piece of the wreckage that got lodged there - which makes sense, and could also help to explain the amnesia.

In any case, Dr. Walt Fischer is shaping up to be quite the brilliant doctor and, most certainly, an interesting man. Just the other day he stopped me outside the pharmacy and... oh wait... there's the phone. Must go, will resume writing shortly.















Amanda rushes to the phone and hears a muffled voice say, "Nothing is as it appears. Find Jack and tell him 'Zanzibar' - he will know what this means."

"Who is this?" asks Amanda, her eyes the size of saucers.

"I've said too much. They're coming. Zanzibar. Find Jack and tell no one of this phone call."

The caller hung up. 

***

Will Amanda figure out who made the mysterious phone call? And what of Zanzibar? If nothing is as it appears, who is Jack? And how does he fit into the mystery?

Tune in next week... things are just getting started!!

To read the next installment in my popular web series Cherry Hill, click the link: Jack's Secret Love

Visit the printable recipe for the Cloud Cake here: Pineapple Coconut Cloud Cake.

Watch my easy to follow step by step video to learn how to make this cake yourself!




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Saturday, April 20, 2013

What It's Like to Cook Off on a Reality TV Show - Cocktails and Gossip

It's been a little over a year since I had the ultimate foodie adventure of a lifetime and got to cook off in front of the camera on the Canadian reality TV show Recipe to Riches.

Me, and my two competitors, Stephen and Jen
















With that in mind, I thought it might be fun for this installment of Cocktails and Gossip to give a little insider scoop on what it it was like to be part of such an incredible experience.

Introducing the Boozy Schmoozy
 Cheers!

Those who have been around the blog awhile know this was a two year journey in the making because I auditioned - and almost got onto the show - a year before and was so devastated when I didn't go forward I just about gave up altogether. But time has a way of healing most things so that by the time audition season came around again, I had licked my wounds sufficiently and was ready to enter the ring once again - this time with a recipe for something I call Asian Snack Wraps, which turned out to be my recipe for potential riches as I was selected as one of three finalists from across Canada who would be flown to Toronto to compete.

Asian Snack Wraps





















To tell you I had a bad case of nerves as I flew to Toronto - or worse - the first time I stood before the panel of judges, Chef Laura Calder, marketing expert Tony Chapman, and Chef/batch up expert Dana McCauley, would be the understatement of the year. But I believe that the most richly rewarding experiences any of us will ever have are the ones that require us to leave the safety of our comfort zones and push forward the boundaries that tell us "this is what my life is."

And so I did.

I stood on a set with cameras on me and a director telling me where to stand  and almost felt like I was out of my body because it was so out of context for what I would normally be doing.

As an aside - and throwing out a little gossip - both Dana and Laura are VERY tall! They are also both incredibly nice people, though they don't always come across that way on the show. Ditto for Tony Chapman who, though he says it like it is, doesn't have a mean bone in his body and was supportive to all of us.

And then there was the host, former Bachelor star and football player Jesse Palmer...






















Not only is he an absolute sweetheart, he is also one of the most good looking people I have ever seen in person in my entire life. So when I tell you, the man hugged me, all I can say is "Respect my celebrity."

Ha ha ha!!!

I have to milk my 15 minutes of fame for all they're worth!

And then the challenge was issued... in hushed tones, Jesse let us know that we would have three hours to batch up our original recipes in a professional kitchen and prepare 300 units!

300!!!!!!

I literally almost fell through the floor.

The next thing I knew, we were whisked off to a kitchen where we each met with our chef mentors, and were given a small team of chefs to help us. My chef mentor was Chef Maggie McKeowen - who again, was very nice and a lot of fun to work with - even though she came off a little grouchy on camera.












That's okay, though, because there were times when I came across as a stark raving loon!

But who wouldn't?

I had three hours to find the mathematical prowess to figure out how to batch up my original recipe to 300 servings  - against an engineer, no less - Stephen figures out mathematical conundrums for a living - and then find the time to mix and roll out 300 very thin scallion pancakes, prep and cook the filling, and put it all together.

And that's where I made my fatal mistake...

Convinced that it couldn't be done, I decided to put the filling into raw dough, fold it burrito style, and deep fry - much to the chagrin of judge Dana McCauley who practically begged me not to do it.

Until the day I die, I will never forget my famous last words: "Dana, trust me."

While the finished product was still delicious...














As you can see from the picture, it is quite different from my original concept. My original recipe was something new and innovative but by electing to deep fry I had, in essence, just created a glorified egg roll.

Add to that, the dough when folded was quite thick and it was only after I had fried up the first 100 that we realized the dough inside was raw! I remember the moment in tunnel vision, fryer basket in one hand while the producer asked me, "What are you going to do now?"

The answer: I ended up re-frying the first 100 and my amazing team, re-rolled the next 200 which meant that, luckily for me, they were still incredibly delicious and it was enough to make me a runner up.

In the end Stephen who created Chipotle Chili Slams won, and Jen, who made the best whole wheat dough I have ever had, came in third with her Cornish Pasties.

And here's where I get sappy and tell you we all won - but really, we did.

Being on set, having hair and makeup people fuss over me, experiencing the catered lunches film crews enjoy every day, being interviewed on green screen, getting flown to Toronto, staying in a beautiful hotel, getting to meet interesting people, cooking on camera, and, finally, getting to watch as Chef Jason Rosso slammed back my Snack Wraps because he thought they were delicious  - it was all, truly, the experience of a lifetime!

So if you asked me today, would I do it all again?

With the retrospect and healing energy of time, I'd say "You're DAMN right I would! Where do I sign up?"

In the meantime my passion as a cooking show host on my Youtube channel CHARMED will have to suffice!

Tonight I came up with a KILLER cocktail to go with all this gossip! Give it play to find out what I came up with and if you like what you see, make sure you subscribe.

SMOOCHES!!!


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Friday, April 19, 2013

Homemade Billy Miner Pie - Foodie Friday

Happy Foodie Friday everyone!

Today's recipe is for my rendition of a Canadian restaurant dessert from The Keg restaurant: Billy Miner Pie.
















When I was in university, the best place to go for dinner on the weekend was to a Keg restaurant and steak house. You`d start the evening with "Keg sized drinks," like the "Bloody Caesar" enjoy an appetizer of escargot or their famous "Mushrooms Neptune," dip into a basket of hot sour dough bread slathered in whipped butter, load up at the salad bar, add a steak, and for dessert, it wouldn't be a trip to The Keg without ending the meal with Billy Miner Pie - a coffee and chocolate ice cream concoction nestled in an Oreo cookie crust - and I am going to show you how to make it!

Visit the printable recipe here: Billy Miner Pie

Enjoy the easy to follow step by step video:



Ingredients:

Crust
  • 1/4 cup butter
  • 1 1/4 cups Oreo baking crumbs (or 24 whole Oreo cookies that have been pulsed into crumbs using a food processor)
Filling
  • 3 ounces semi-sweet chocolate
  • 1/4 cup butter
  • 2/3 cup granulated sugar
  • 1/8 teaspoon salt
  • 1/2 cup evaporated skim milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 4 cups coffee ice cream
  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners’ sugar
  • 1 cup coarsely chopped pecans
Directions
  1. Melt 1/4 cup butter. Mix crushed cookies with melted butter; press into bottom and up sides of a 10-inch deep dish pie plate and chill. 
  2. In a saucepan over low heat, melt the chocolate and remaining butter. Remove from heat and stir in sugar and salt. Add the evaporated milk gradually, blending well. Cook over low heat, stirring constantly, about 4 minutes. Remove from heat; stir in vanilla and almond extracts. Set aside to cool to room temperature. 
  3. When the shell is chilled and the sauce has cooled, set out the ice cream to soften slightly, 5 to 10 minutes. Fill the pie shell with the ice cream. Put the pie in the freezer until ice cream is firm again.
  4. In the meantime, beat the whipping cream until it just holds a peak. Beat in the confectioners sugar.
  5. Spread the fudge sauce over the ice cream layer, then mound the top with whipped cream and sprinkle with pecans. Store in the freezer until ready to serve. Remove and let sit a few minutes before slicing.


***

Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

Facebook Twitter YouTube

Wednesday, April 17, 2013

How to Make Crockpot Chicken Chow Mein for Weekday Wednesday

Although I've been embracing my "wilder" side this year, taking chances, and yadda yadda, there is still this older and wiser (read: neurotic) part of my personality that appreciates a good plan. A list.
With a column marked "To Do" where I can systematically cross off items and accomplishments in red pen as I complete them.

In the spirit of that, cooking for the freezer and the crockpot have been occasional pursuits over the years. Those who have been around awhile will remember my spate of freezer cooking where I was getting up at 5:00 am to cook in bulk before work. This to make my life easier.

I know.

Thankfully, the passage of time has blessed me with new found emotional and spiritual growth and I'm now much more particular about the meals I deem as "make ahead" - so you have my promise, the one I'm about to share is really good.

Crock pot chicken chowmein is made with chicken breasts, carrots, green onions, and celery. The perfect dish on a Weekday Wednesday! Scroll down for the recipe and a link to the How To Video.
















For printable recipe click HERE 




Ingredients
  • 1 tsp vegetable oil
  • 3 boneless, skinless chicken breasts cut in 1-inch cubes
  • 2 medium carrots, thinly sliced
  • 1 cup sliced button mushrooms
  • 6 sliced green onions
  • 1 1/2 cups sliced celery
  •  1 cup bean sprouts
  •  1 can 8 oz, 227 ml can sliced water chestnuts
  • 397 gram package of Chinese Style Steam Fried Chow Mein Noodles
Sauce
  • 1 cup no sodium chicken broth
  • 1 Tbsp white sugar
  • 1/3 cup light soy sauce
  • 1/4 teaspoon Siracha chili sauce or cayenne pepper
  • 2 tsps fresh grated ginger
  • 2 cloves minced garlic
  • 1 tsp sesame oil (optional)

Directions
  1. Heat oil in skillet; brown chicken, stirring to brown all sides. Put chicken pieces in a crock pot that has been sprayed with oil. 
  2. Place the carrots, green onions, mushrooms, celery, water chestnuts, and bean sprouts in next. 
  3. Stir together the sauce ingredients. Cover and cook on low for 6 to 8 hours.
  4.  During the last 15 minutes of cooking add the beansprouts to the crockpot. 
  5. Put the chow mein noodles in last, tossing well, to incorporate with the sauce, cover, and let steam 15 more minutes, tossing every 5 minutes.

Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

Facebook Twitter YouTube