gingerbread men

I made these for my son's gingerbread man party.  I really like the recipe.  They're going to look adorable all decorated.

mccormick gingerbread cookies (allrecipes)
3 cups flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1 teaspoon vanilla extract

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in a large bowl.  Beat butter and brown sugar in a large bowl with electric mixer on medium speed until light and fluffy.  Add molasses, egg, vanilla; bet well.  Gradually beat in flour mixture on low speed until well mixed.  Press dough into a thick flat disk.  Wrap in plastic wrap.  Refrigerate 4 hours of over night (I did not refrigerate!).
Preheat oven to 350 degrees F.  Roll out dough to 1/4-inch thickness on lightly floured work surface.  Cut into gingerbread men shapes with 5-inch cookie cutter.  Place 1 inch apart on ungreased baking sheets.
Bake 8-10 minutes or until edges of cookies are set and just begin to brown.  Cool on baking sheets 1-2 minutes.  Remove to wire racks; cool completely.  Decorate cooked cookies as desired.  Store cookies in airtight container up to 5 days.

chocolate cutout cookies

My son wants a party to have a party and he chose a Gingerbread Man party.  Not everyone loves gingerbread so I thought to make some chocolate "gingerbread" men for them to decorate along with the traditional ginger variety.  These are very chocolaty and I'm sure they'll be a big hit.

chocolate cutout cookies (Taste of Home)
1 cup butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2/3 cups cocoa powder (I used Hershey's, of course)
1/2 teaspoon baking powder
1/4 teaspoon salt

In a large bowl, cream butter and sugar until light and fluffy.  Beat in eggs and vanilla.  In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture.
Divide dough in half.  Shape each into a disk; cover.  Refrigerate 30 minutes or until firm enough to roll.
Preheat oven to 350 degrees.  On a lightly floured surface, roll each portion of dough to 1/4-inch thickness.  Cut with floured 3-inch cookie cutters.  Place 1 inch apart on ungreased baking sheets.
Bake 10-12 minutes or until set.  Remove from pans to wire racks to cool completely.

skinny tomato basil soup

My oldest is away at college so my second oldest who always wanted to be the oldest is trying to fill her shoes.  One of the ways she's doing so is by baking on Sunday after church which is what the oldest always did.  Second oldest made some bread sticks and wondered if we had any tomato soup in the house.  I don't buy the canned tomato soup or boxed tomato soup because it's so loaded with added sugar.  I suggested that maybe I should make some and all three kids cheered.

skinny tomato basil soup (slightly adapted from theskinnyfork.com)
1 tablespoon olive oil
1 onion, diced
3/4 cup carrots, shredded
4 cloves garlic, minced
3 (14.5 ounce) cans petite diced tomatoes
2 cups chicken broth
1 tablespoon dried basil
1/2 teaspoon oregano
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
3 ounces light cream cheese

Heat the oil in a large pot over medium heat.  Add the onion, carrots and garlic.  Cook until the veggies are tender.  Add the canned tomatoes, chicken broth and the seasonings.  Bring the soup to a boil.  Cover and reduce the heat to low and simmer for 30 minutes.  Add the cream cheese.  Use an immersion blender to blend the soup until smooth and creamy.  Serve and enjoy.

poblano chicken soup- instant pot

Very mild and just what I wanted.  My husband really liked it too.  I had my kids try to guess the "secret" ingredient and they couldn't.  Cauliflower!  I really like how the beans and cauliflower were incorporated so we didn't really notice they were there.

instant pot poblano chicken soup (adapted from cookbook: Instant Fast & Easy by Urvashi Pitre)
1/2 cup dried navy beans
2 cups hot water
1 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
2 1/2  cups cool water
1 cup chopped cauliflower
1 cup diced white onion
3 poblano peppers, seeded and chopped (I used Anaheim peppers; couldn't find the other)
1/4 cup chopped fresh cilantro 
2 tablespoons minced garlic
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon ground cumin
2 ounces light cream cheese

Soak the navy beans in the hot water for 1 hour; drain and transfer to the instant pot.
Add the chicken, cool water, cauliflower, onion, poblanos, cilantro, garlic, salt, coriander and cumin.
Secure the lid on the pot.  Close the pressure-release valve.  Select Manual and set the pot on High pressure for 15 minutes.  At the end of the cooking time, allow the pot to sit undisturbed 10 minutes, then release any remaining pressure.
Remove the chicken from the pot and set aside on a plate.  Use an immersion blender to puree the soup directly in the pot.
Select Saute on the instant pot.  When the soup is bubbling, while whisking, add the cream cheese in chunks until melted and combined.
Shred the chicken and return it to the pot.  Stir until heated through.  Season with freshly ground black pepper and salt.  Select Cancel.  Serve garnished with more cilantro.

carrot ginger dressing

My husband declared our Asian bowls Hall of Fame!  I am so glad I found this recipe for the carrot ginger dressing.  It's healthy and has a zing and flavor that is so unique.  I used leftover sauce from when my husband made Disneyland's bengal beef kabobs and I am certain that's why the chicken was so good.  Beautiful combination!

carrot ginger dressing (adapted from goodcheapeats.com)
makes 2 cups
8 ounces shredded carrots
1/2 cup coarsely chopped red onion
1 tablespoon minced garlic
1 tablespoon ginger paste or fresh minced ginger
1/4 cup rice vinegar
1/4 cup lime juice
2 tablespoons soy sauce
1/2 cup vegetable oil (I used 2 tablespoons)
1 teaspoon sesame oil (I used 1 tablespoon)

Put all ingredients into a high powered blender and process until smooth.  Serve immediately or refrigerate until serving.  Keep in the refrigerator for up to 2 weeks.

bengal barbecue spicy sauce
1 teaspoon vegetable oil
1 tablespoon fresh crushed garlic
1 tablespoon fresh lemon juice
2 tablespoons brown sugar
3 tablespoons sesame oil
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes (or go easy)
1/2 teaspoon ground cayenne (or go easy)
2/3 cup soy sauce
1 cup water
1 tablespoon cornstarch

Heat a teaspoon of oil gently in a saucepan.  Add 1 tablespoon of crushed garlic.  Saute lightly, do not burn.  Add soy sauce, water, lemon juice, brown sugar, black pepper, red pepper flakes and cayenne.  Bring to a slow boil over medium to low heat.  Reduce heat and simmer to reduce slightly.  Mix 1 tablespoon of cornstarch with 1/4 cup water.  Mix well.  Add to simmering sauce.  Allow mixture to simmer slowly until the sauce thickens to a shiny but thick sauce.  Taste.  Adjust mixture according to taste.

chicken and sausage creole

Tastes like jambalaya to me!  I've always loved jambalaya.  Reminds me of the beginning of the ride Pirates of the Caribbean at Disneyland- the beautiful bayou.

chicken and sausage creole (skinnytaste)
1.5 pounds boneless, skinless chicken thighs
11 ounces chicken Andouille sausage, sliced into rounds
1 cup chopped onions
1/2 cup chopped carrots (I used shredded)
1 green pepper seeded and chopped
1 red bell pepper seeded and chopped
1 tablespoon garlic, minced
1 cup chicken broth
1 (14.5 ounce) can petite diced tomatoes
3 ounces tomato paste
1/2 cup tomato sauce
1 teaspoon Cajun seasoning
3 scallions, chopped, for garnish
3 cups cooked rice for serving (I used brown basmati)

Place all of the ingredients in the slow cooker.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
Shred chicken and add it back to the slow cooker.  Divide into 6 bowls and top each with green onions.  Serve over brown rice.

chicken thighs with shallots in red wine vinegar

Delicious!  I didn't know what I was going to make for dinner tonight but I had chicken thighs and I know Skinnytaste has a lot of recipes that use chicken thighs so that's where I looked for a recipe.  I picked a winner tonight.

chicken thighs with shallots in red wine vinegar (slightly adapted from skinnytaste)
6-8 boneless, skinless chicken thighs 
salt and pepper
1/2 cup red wine vinegar
1 cup chicken broth, divided
1 tablespoon honey
1 tablespoon tomato paste
1 teaspoon butter
3/4 cup sliced green onion
2 cloves garlic, minced
1 cup sliced carrots, optional
2 tablespoons light sour cream

Season chicken with salt and pepper.
In medium saucepan combine vinegar, honey, 3/4 cup chicken broth and tomato paste.  Boil 5 minutes until it reduces down to 3/4 cup.
In a large skillet, melt butter over medium-low heat and add chicken.  Cook on both sides until brown, 6-8 minutes.  Remove chicken and set aside.  Add the garlic and green onions and sliced carrots (optional).  Cook on low until soft about 5 minutes.
Pour the juice over the chicken, add 1/4 cup chicken broth, salt and pepper.  Cook and simmer about 20 minutes until tender.  
Remove the chicken, add sour cream and stir into the sauce.  Boil a few minutes.  Return chicken to the skillet.