New Years Eve/Day Menus

[HappyGal]

I made it last night. It was good but the consistency was all wrong and the taste was off. I think if I do it again, I’d double the cream cheese, add a bit more mayo, cut the shredded cheese by at least half, and bake on a lower temp for a shorter period.

Thanks for the update!

 

[fla4fun]

I have officially eaten all of my good luck foods for today. Here is a photo of my baked black eyed peas, pork chop, and sautéed sauerkraut with potatoes.

 

[Owlpost23]

I made it last night. It was good but the consistency was all wrong and the taste was off. I think if I do it again, I’d double the cream cheese, add a bit more mayo, cut the shredded cheese by at least half, and bake on a lower temp for a shorter period.

You have to be careful with heating up mayo/cream cheese with crab.If it gets too hot,it can get really fishy tasting.I gently heat up the cream cheese mixture,add crab,then broil with some cheese.That might be the way to go.

 

[Suger Mag]

NYE we had baked salmon with egg noodles and broccoli

NYD we had lo mein with veggies (bok choy, peppers, broccoli and bean sprouts), shrimp, calamari, and BBQ kielbasa

also made cookies one more time... iced gingerbread and peanut butter

 

[KPeterso]

recipe please?

Chicken and Shrimp Lo Mein - I have kind of combined 2 recipes so bare with me

Ingredients:

• Shrimp - About 1 pound
• Chicken - I usually get 1 large chicken breast
• Vegetables - honestly, I often use whatever I have around such as carrots, celery, baby spinach, cabbage, broccoli, cauliflower, onion. This time I had onion, carrots, spinach, and broccoli. Cut into smaller pieces.
• lo mein egg noodles (but you can actually use spaghetti noodles if you want to or need a gluten free option)
• olive oil
• Sauce for Marinade:
  • 2 table spoons reduced sodium soy sauce (I used Tamari personally)
  • 2 teaspoons sugar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon siracha (I skip this personally as we do not like it spicy)
• Sauce for lo mein:
  • 4-5 table spoons reduced sodium soy sauce (I used Tamari personally)
  • 4-5 teaspoons sugar
  • 2 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon siracha (I skip this personally as we do not like it spicy)

Recipe:

1. In Small bowl, whisk together the soy sauce, sugar, sesame oil, ginger, and siracha. Cut up the chicken breast into 1-1.5 inch pieces and put to marinate. Marinate in the fridge 30 minutes to 3 hours.
2. In another small bowl, make the sauce for the lo mein. Set aside for later.
3. Cook the noodles and set aside. I actually usually cook mine while I am making the actual lo mein, but it takes a little timing to get it done at the right time. Drain noodles and rinse in cold water an toss with a little vegetable oil to prevent clumping.
4. Place wok on high heat and add 2 tablespoons of oil swirling to coat pan well. When the oil is at the point of smoking, add the chicken. You can either include the marinade or discard it. I usually have some in with the chicken. Cook chicken about 2 minutes until just cooked through and stirring constantly. Remove chicken from pan and place to side.
5. Add more oil if pan seems a little dry and heat to point of smoking. Add the vegetables and cook about 5-8 minutes while stirring constantly. Onions should be translucent. Add 1/2 cup of water, cover, and then steam about 3 minutes. Remove vegetables from the pan and set aside.
6. Bring another 1/2 cup of water to boil in the wok and use a wooden spoon or spatula to deglaze the pan. Pour off the liquid and wipe the wok dry with paper towels. Return wok to heat and add 2 tablespoons of oil and swirl the wok to coat sides.
7. When the oil is hot to the point of smoking, add the shrimp. Let the shrimp cook on one side to the point of turning pink and then flip over. Recipe says 30 seconds to a minute each side but I find it needs a little longer than that.
8. Return the chicken and vegetables to the pan and toss to combine with the cooked shrimp.
9. Create a well in the middle of the ingredients and pour the sauce in then stir until the sauce thickens keeping it relatively confined to the well in the center of the pan.
10. Add the cooked noodles to the well and coat them with the sauce (using chopsticks or a fork to toss and separate them if they are sticking together).
11. Stir to combine all ingredients and serve immediately while hot.

If you have leftovers (we always do as a family of 3), it can be reheated easily by placing in a frying pan with a little butter or cooking spray to warm it up.