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Cooking Joys, Hanoi (2025)

09/12/2024

Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken
Dinner tonight was a hit! Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken that's bursting with flavor and cheese! 🍽️🧀🌿
_____Ingredients:_____
- 4 boneless, skinless chicken breasts
- 1 cup roasted red peppers, sliced
- 1 cup fresh spinach
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
_____Directions:_____
1. Preheat oven to 375°F (190°C).
2. Make a deep cut along the side of each chicken breast to create a pocket. Be careful not to cut all the way through.
3. Stuff each chicken breast with equal amounts of roasted red peppers, spinach, and mozzarella cheese.
4. Secure the opening with toothpicks if necessary.
5. In a small bowl, mix together the olive oil, garlic powder, Italian seasoning, salt, and pepper. Brush this mixture over both sides of the chicken breasts.
6. Place the stuffed chicken breasts in a baking dish and bake for 25-30 minutes, or until the chicken is cooked through and no longer pink inside.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 320 kcal | Servings: 4 servings

09/12/2024

Slow Cooker Hobo Casserole 😋
Ingredients:
1 pound ground beef or ground sausage, pre-cooked and drained
2 cups diced potatoes
1 diced onion
1 can (10.5 ounces) cream of mushroom soup
2 cups chicken or beef broth
1.5 cups uncooked macaroni noodles
1/2 cup sour cream
2.5 cups cheddar cheese, shredded
Salt and pepper, to taste
Instructions:
Brown the Meat:
In a saucepan, brown the ground beef or sausage and drain off any excess fat.
Prepare the Slow Cooker:
Grease the inside of the slow cooker.
Add the cooked meat, diced onion, cream of mushroom soup, and diced potatoes.
Season with salt and pepper to taste.
Stir the mixture and set the slow cooker on high for 3 hours.
Add Broth and Macaroni:
After 3 hours, add the broth and uncooked macaroni noodles.
Cover and continue cooking on high for an additional 30 minutes.
Add Cheese and Sour Cream:
Stir in 2 cups of shredded cheddar cheese and the sour cream.
Sprinkle the remaining 1/2 cup of cheese on top.
Cover and cook for another 20 minutes.
Serve this delightful Slow Cooker Hobo Casserole hot and enjoy the comforting flavors and rustic charm it brings to your table. It's a recipe that's sure to bring smiles and satisfaction to both family and friends alike. So go ahead, give it a try and relish in the simple pleasures of a hearty, homemade meal!

09/12/2024

AMAZING OLD FASHIONED RICE PUDDING
what you need:
2/3 c. Minute Rice
2 3/4 c. milk
1/3 c. sugar
1 tbsp. butter
1/2 tsp. salt
1/2 tsp. vanilla
1/4 tsp. nutmeg
Cinnamon
1/2 c. raisins
how to make this:
First step : Combine Minute Rice, milk & raisins, sugar, butter, salt, vanilla & nutmeg in a buttered 1 quart baking dish.
Second step : Bake in 350 degree oven for 1 h, stirring after 15 mins & again when pudding is done.
Third step : Sprinkle with cinnamon.
Finally step : Serve warm or chilled. Pudding thickens as it stands.

09/12/2024

Cracker Barrel's Hashbrowns Casserole Copycat
Ingredients:
2 lbs frozen hash browns
1/2 cup margarine or 1/2 cup butter, melted
1 (10 1/4 ounce) can cream of chicken soup
1 pint sour cream
1/2 cup onion, peeled and chopped
2 cups cheddar cheese, grated
1 teaspoon salt
1/4 teaspoon pepper
Directions:
1 - Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.
2 - Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.

08/12/2024

Easy Chicken Stroganoff

Ingredients:

2 boneless skinless chicken breasts (about 1 lb)
1/4 cup all-purpose flour, for dredging
3 tablespoons olive oil
1 tablespoon butter
8 oz cremini mushrooms, sliced
1 small yellow onion, chopped
1 teaspoon dry mustard
1 tablespoon Worcestershire sauce
2-3 cloves garlic, minced
1 cup chicken broth
1/2 cup sour cream
Kosher salt and freshly ground black pepper, to taste
Egg noodles, for serving
Directions:

Cut chicken into 1-inch pieces. Season liberally with salt and pepper, then toss in the 1/4 cup flour.
Add 2 tablespoons of the olive oil to a skillet over medium-high heat. Working in batches if needed, cook the chicken until lightly browned on both sides, about 3 minutes per side. Remove to a plate and set aside.
If needed, add remaining tablespoon of oil before browning the second batch.
Add butter to pan, followed by mushrooms and onions. Let cook until liquid releases and cooks off, about 6-8 minutes.
Stir in mustard powder, Worcestershire sauce, and garlic. Cook 1 minute.
Stir in broth, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Add the chicken back in and let simmer for a few minutes, stirring occasionally.
Reduce heat to low, then stir in sour cream. Season with salt and pepper and serve over egg noodles or mashed potatoes. Enjoy!
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes | Kcal: 320 kcal per serving | Servings: 4

08/12/2024

Pumpkin Cookies with Brown Butter Icing 🎃
Deliciously spiced pumpkin cookies topped with a rich and nutty brown butter icing, perfect for autumn indulgence.
Ingredients:
For Cookies:
1/2 cup butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon pumpkin pie spice
For Icing:
3 cups powdered sugar
1/2 cup unsalted butter
1/4 cup milk
2 teaspoons vanilla
Instructions:
In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar until smooth. Add the pumpkin puree, egg, and vanilla. Beat until well-blended. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and pumpkin pie spice. Gradually add the dry ingredients to the pumpkin mixture, beating until just combined. Drop tablespoonfuls of dough onto cookie sheets and flatten slightly with a spoon. Bake at 350°F (175°C) for 10-12 minutes, or until the edges are lightly browned. Remove from oven and transfer cookies to a wire rack to cool completely. Place powdered sugar in a medium bowl and set aside. Melt the unsalted butter in a small saucepan over low-medium heat, stirring frequently. Cook until the butter foams, the foam dissipates, and it turns a deep golden brown with a nutty aroma, about 10 minutes. Be attentive to avoid burning. Remove from heat and let cool for 2-3 minutes. Carefully pour the brown butter over the powdered sugar. Add milk and vanilla , then vigorously whisk the mixture until smooth. If the icing seems to seize or separate, continue whisking until fully emulsified and smooth. An electric mixer can be used if preferred. The icing should be thin enough to spread easily but not too runny. Adjust consistency with more milk or powdered sugar if needed. Spread approximately 1 tablespoon of icing onto each cooled cookie. Allow the icing to set before serving. Store cookies in an airtight container with parchment paper or foil between layers. They can be stored at room temperature for 4-5 days or refrigerated for up to a week. They also freeze well if wrapped tightly.

08/12/2024

Cheesy bacon chicken pasta with broccoli
I used 2 boxes of penne pasta
2 cans of rotel
2 bags of precooked rotisserie style chicken
I bag of broccoli
2 small bags of apple smoked real bacon bits
Small box of velveta cheese
Bag of El Paso 3 pepper cheese
I cooked the pasta and broccoli together, while that was boiling I melted the velveta with one can of rotel.
Warmed the chicken up. Once the pasta was done and drained I added the bag of shredded cheese to the pasta and mixed in til melted. I then added the melted cheese in the pasta and bacon bits with the pasta.
I then added the other can of rotel. Mix well and serve. You can add whatever shredded cheese you like. I just wanted more of a kick to my pasta.

08/12/2024

Peaches and Cream Cake
Ingredients:
Cake:
¾ cup all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 (3 oz) package non-instant vanilla pudding mix
4 tablespoons (¼ cup) butter
1 large egg
½ cup milk
1 (29 oz) can sliced peaches, drained, chopped, and patted dry (reserve 3 tablespoons juice)
For the Cream:
8 oz cream cheese, softened
½ cup granulated sugar
3 tablespoons reserved peach juice
For the Topping:
1 tablespoon granulated sugar
½ teaspoon cinnamon
Directions:
Preheat oven to 350°F and grease the sides and bottom of a 10-inch springform pan.
In a medium bowl, beat butter, egg, and milk with an electric mixer until smooth.
Add flour, salt, baking powder, and pudding mix. Beat for 2 minutes more until well combined.
Pour batter into the prepared pan and bake for 10 minutes.
While the cake bakes, prepare the cream topping. In a small bowl, beat cream cheese, granulated sugar, and peach juice until fluffy, about 2 minutes.
Remove the cake from the oven and top with chopped peaches. Spoon the cream topping over the peaches, spreading it evenly to the edges.
In a small bowl, mix granulated sugar and cinnamon. Sprinkle this mixture over the top of the cake.
Return the cake to the oven and bake until golden brown, 30-35 minutes.
Let the cake cool completely before serving. Enjoy!
Prep Time: 20 minutes | Cooking Time: 40-45 minutes | Total Time: 1 hour 5 minutes | Kcal: 350 kcal per serving | Servings: 8

07/12/2024

Ultimate Cheddar Ranch Chicken Burger
Ingredients:
Chicken Burger Patties:
2 lbs ground chicken
1 egg
½ cup plain bread crumbs
1 oz ranch seasoning mix
3 garlic cloves, smashed and minced
½ cup finely diced onion
½ cup finely shredded cheddar cheese
For Assembling the Burgers:
Buns
Bacon
Lettuce
Tomatoes
Ranch dressing
Additional veggies (optional)
Directions:
To Make Chicken Burger Patties:
In a mixing bowl, combine ground chicken, egg, bread crumbs, ranch seasoning mix, minced garlic, diced onion, and shredded cheddar cheese. Mix until all ingredients are evenly incorporated.
Line a baking sheet or large cutting board with parchment paper. Shape the mixture into burger patties, ensuring you shape all patties before cooking for even results.
Preheat a large pan over medium heat and add a small amount of oil. Cook the patties for 6-8 minutes on each side, depending on their size, until fully cooked through.
To Assemble the Burgers:
Prepare buns, bacon, lettuce, tomatoes, and ranch dressing. Feel free to add any additional veggies you like.
Place the cooked chicken patties on the buns and top with bacon, lettuce, tomatoes, and a drizzle of ranch dressing. Add any additional veggies as desired.
Serve immediately and enjoy your flavorful Cheddar Ranch Chicken Burgers!
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Servings: 6

07/12/2024

Christmas Cranberry Loaf

Ingredients:

For the Loaf:

2 cups sugar
3 eggs, room temperature
¾ cup butter, room temperature
½ teaspoon vanilla extract
½ teaspoon almond extract
2 cups flour
1 teaspoon baking powder
½ teaspoon salt
1 (8 oz) bag fresh cranberries
For the Crumble:

¼ cup brown sugar
¼ cup flour
⅓ cup butter
Directions:

Preheat oven to 350°F and thoroughly grease 2 loaf pans. This can also be made as one very large loaf or in a 9-inch cake pan.
In a large bowl, add eggs and sugar and beat for 5 minutes, or until the volume of the mixture has nearly doubled (don’t skip this step!).
Mix in butter, vanilla, and almond extract until smooth.
Gently mix in flour, baking powder, and salt until just combined, then fold in cranberries.
Transfer batter to the prepared pans.
In a small bowl, mix together all topping ingredients until sandy in texture. Sprinkle over loaves.
Bake for 45-50 minutes for 2 loaves or 60-70 minutes for 1 large loaf. Bake until an inserted toothpick comes out clean.
Allow loaves to cool before slicing.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 65 minutes | Kcal: 320 kcal per serving | Servings: 10

07/12/2024

Refreshing Lemonade Pie
Ingredients:
Graham Cracker Crust:
10 whole graham crackers
1 tablespoon light brown sugar
1/2 cup (1 stick) butter, melted
Lemonade Filling:
8 ounces cream cheese, softened
1 can (14 oz) sweetened condensed milk
1 cup frozen lemonade concentrate, thawed
1 tub (8 oz) Cool Whip, thawed
Directions:
Place the graham crackers and brown sugar into a food processor and run on high speed until the graham crackers are fine crumbs. Change the food processor speed to low and gradually pour in the melted butter and mix until combined.
If you don't have a food processor, add the graham crackers to a Ziploc bag and use a meat pounder or rolling pin to crush the crackers into fine crumbs. Add the crushed crackers, brown sugar, and melted butter into a mixing bowl and stir with a fork to combine.
Press the graham cracker crust into a 9-inch pie plate on the bottom and up the sides. Place the pie in the freezer for 15 minutes.
Beat the cream cheese in a mixing bowl until smooth and creamy. Add in the sweetened condensed milk and mix to combine.
Pour in the thawed lemonade concentrate and mix until smooth and combined. Stir in the Cool Whip to combine everything together.
Spoon the pie filling into the crust (from the freezer) and smooth out the top. Cover the pie with plastic wrap or the pie plate lid.
For a frozen treat, let the pie set in the freezer for 8 hours before slicing and serving. For a softer cream pie texture, let the pie set in the fridge for 8 hours before slicing and serving.
When ready to serve, garnish the pie or each slice with whipped cream (homemade or store-bought) and a lemon slice.
Prep Time: 15 minutes | Chill Time: 8 hours | Total Time: 8 hours 15 minutes | Kcal: 400 kcal per serving | Servings: 8 servings

07/12/2024

Texas Roadhouse Cinnamon Honey Butter
What you need:
2 sticks of butter, at room temperature
1 c. powdered sugar
1 c. honey
2 tsp. ground cinnamon
How to make it :
Whip the butter so it’s nice and creamy.
This is where the room temperature part makes things easier)
Add the powdered sugar and mix it all in. Then add the honey and the cinnamon. Then whip it. Whip it good. (“Ba da ba da da. Crack that whip!”) Scrape the sides and whip it a little more.
Store the heavenly concoction in the fridge or leave it out at room temperature. It’s going to spread much easier at room temperature, but it’s up to you! Serve on rolls, toast, bagels, sweet potatoes, etc. Enjoy! And good luck not eating all of it!

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