Honey-Glazed Chicken Stir Fry

Fresh, crisp vegetables with sweet honey chicken served over rice by Lacey Johnston.
Serves 4.

• 12 oz. Boneless, Skinless Chicken Breast
• 2 tbsp Raw Honey
• 1 tbsp Vinegar
• 2 tbsp Orange Juice, no pulp
• 4 tsp Soy Sauce
• 1 1/2 tsp Corn Starch
• 2 tbsp Vegetable Oil
• 1 cup Broccoli, cut into florets
• 1 Red Bell Pepper, sliced
• 1 Green Bell Pepper, sliced
• 1 White Onion, sliced
• 2 cups Cooked White or Brown Rice

1. Cut chicken into bite size strips, set aside.
2. For sauce, in a small bowl stir together honey, vinegar, orange juice, soy sauce and cornstarch, set aside.
3. Pour oil into wok or large skillet, heat over medium-high heat.
4. Add vegetables; cook and stir for 3 - 4 minutes or until crisp tender. Remove and set aside.
5. Add chicken to wok, cook and stir for 3 - 4 minutes or until no longer pink. Push chicken to the outsides of the wok.
6. Stir sauce and add to center of the wok, cook and stir until thick and bubbly.
7. Return cooked vegetables to wok. Cook and stir entire mixture about 1 minutes or until chicken is done.
8. Serve over rice.

Green Bean Casserole

Crisp tender green beans in a creamy mushroom sauce by Lacey Johnston.  Serves great as a side dish or serve over rice (as shown above) or potatoes for a full vegetarian meal.
Serves 6.

• 4 lbs. Green Beans, fresh
• 12 oz. (16 - 17) White Mushrooms, quartered
• 1 tsp Kosher Salt
• 2 cloves Garlic, chopped
• 2 tbsp All-Purpose Flour
• 1 cup Chicken Stock
• 1 gallon Water with 2 tbsp Kosher Salt
• 2 tbsp Unsalted Butter
• 1/2 tsp Black Pepper
• 1/4 tsp Nutmeg, freshly grated
• 1 White Onion, diced
• 1 cup Half and Half

1. Preheat oven to 400* degrees.
2. Rinse green beans and snap in half.  If beans don't snap easily, discard.
3. Meanwhile, bring salt water to a boil. Boil beans for 4 - 5 minutes or until crisp and bright green.
4. Rinse beans and drop directly into an ice bath to stop the cooking, rinse again, set aside.
5. Over medium-high heat in large skillet, saute mushrooms and onion in butter for 4 - 5 minutes or until tender and mushrooms have let out their moisture.
6. Add salt, pepper, garlic and nutmeg, toss to coat.
7. Add flour, stir for one minute or until pan is dry.
8. Add chicken stock and half and half, lower heat to simmer and simmer for 6 minutes or until sauce thickens, stirring constantly with a wire wisk
9. Fold in green beans and toss lightly to coat.
10. Transfer to baking dish and bake 15 minutes.
11. Serve immediately.

Chili Cheese Dogs

Cheesy, flavorful chili cheese hot dogs by Lacey Johnston.
Serves 2.

• 2 Hebrew National Hot Dogs
• 1/4 cup Sharp Cheddar Cheese, shredded
• 1/4 cup White Onion, chopped
• 1 - 1/2 cups Homemade Chili or Canned Chili with Beans
• 2 Potato Hot Dog Buns

1. Grill hot dogs according to package directions.
2. Meanwhile, heat chili and toast buns.
3. Slice the cooked hot dogs in half and lay the bun open-face on a plate.
4. Place one side of the hot dog on each bun, cover with chili, cheese and onion.
5. Put in the toaster oven for 1 - 2 minutes or until cheese is melty.

Chocolate Chip Cookies

Soft, chewy chocolate chip cookies by Kathy Johnston.  This recipes makes a large batch of cookies, I typically freeze half of the dough, dough lasts about 6 months.
Serves 12 - 36.
Print Recipe

• 2 1/4 cups All-Purpose Flour
• 1 tsp Baking Soda
• 3/4 cup Sugar
• 1 tsp Vanilla
• 1 pkg. Mini Chocolate Chips
• 4 tsp Milk
• 1 tsp Kosher Salt
• 3/4 cup Light Brown Sugar (packed)
• 1 cubes Unsalted Butter (at room temperature)
• 4 tbsp Shortening
• 2 Eggs (room temperature)

1. Preheat oven to 350* degrees.
2. In a medium bowl, mix flour, baking soda and salt. Set aside.
3. In a large bowl, beat butter and shortening with an electric mixer on low speed.
4. Add sugars and vanilla to butter, beat till creamy.
5. In a seperate bowl, beat eggs with a fork.
6. Add eggs and milk to buttery mixture, mix just till combined.
7. Gradually add dry ingredients (in three parts), mixing till combined between each addition).
8. Using a wooden spatual, fold in chocolate chips.
9. Drop teaspoon fulls onto ungreased cookie sheet.
10. Bake 9 - 11 minutes or until golden.
11. Cool on rack.

Happy Holidays! Say it with Gingerbread.

Chicken Noodle Soup

Homemade chicken noodle soup with curly egg noodles by Lacey Johnston. This recipe is just as good with or without the chicken, I do recommend using both dark and white meat for extra flavor.

Serves 4 - 6.

• 2 quarts Chicken Stock
• 1 quart Water
• 2 tbsp All-Purpose Flour
• 1 White Onion, finely diced
• 3 Stocks Celery, sliced
• 3 lg. Carrots, sliced 1/4" thick
• 1 Bay Leaf
• 1/2 cup Frozen Peas
• 3/4 bag Curly Egg Noodles
• 2 tbsp Unsalted Butter
• 1 tsp Fresh Ground Black Pepper
• 1 tsp Kosher Salt
• 4 - 5 cloves Garlic, chopped
• 1 cup Cooked Chicken, shredded

1. In a large dutch oven, saute onion in butter till soft over high heat.
2. Add garlic, cook additional 1 minutes.
3. Add flour, stir till pan is dry.
4. Add chicken stock, water, celery, carrots, bay leaf, salt and pepper; bring to a boil.
5. Add noodles and chicken, cook noodles according to package directions (about 9 minutes).
6. When 4 minutes of cooking time remains, add peas.

Clam Linguini

Linguini with a light, creamy clam sauce by Lacey Johnston.
Serves 4 - 6

• 1/2 cup Unsalted Butter
• 2 tbsp All-Purpose Flour
• 1/8 tsp Freshly Grated Nutmeg
• 1/4 tsp Black Pepper
• 1/4 tsp Kosher Salt
• 8 oz. Clam Juice (I prefer Snows All Natural)
• 3 (6 oz.) cans Chopped Clams
• 1 can (10 3/4 oz.) Condensed Cream of Mushroom Soup
• 1 clove Garlic, chopped
• 1/2 White Onion, finely chopped
• 2% Milk
• 1 pkg. Linguini

1. You will need 2 1/2 cups liquid for the sauce. In a large measuring cup, add clam juice, drain clams reserving their juices and then add milk until you have the 2 1/2 cups liquid. Set aside.
2. Meanwhile, cook pasta according to package directions, drain, set aside.
3. In a large saucepan, melt butter and saute onion until tender over medium-high heat.
4. Add garlic, cook 1 minute more.
5. Add seasonings and flour, stir till pan is dry.
6. Add liquids, clams and cream of mushroom soup.
7. Stir constantly until sauce begins to thicken. Don't let it get too thick or it will become gummy.
8. Add pasta to pan, toss to coat and serve.