Perfect Corn on the Cob

Perfect Corn on the Cob

I have an extremely talented mother-in-law, I have enjoyed everything that she has cooked for me. We had a big family dinner at her house a few Sunday's ago and her corn on the cob was PERFECT!! I asked her how she cooked it, and I have tried it out 3 times since then. It is truly a flawless way to cook a perfectly steamed, cooked, corn on the cob. 

  What you need: 

-  Some fresh Corn on the Cob  (I enjoy the kind with white and yellow kernals)

- 4-5 shakes of salt

What you do: 

1. Husk the corn on the cob. 

2. In a pot, Submerge corn in water until covered. I just use a regular sized stock pot. I don't have anything   huge or fancy where it is just 2 people in our humble family, so far :) (use luke warm water)

3.  Turn stove to medium-high, and add the 4-5 shakes of sald. Cover the pot with a lid. 

4.   Bring corn to a rapid boil.  

5. ONCE BOILING, let boil 2 more minutes (still covered)

6. It is done!!

Easy Chicken Stir-Fry (with Ramen Noodles)

Easy Chicken Stir-Fry (with Ramen Noodles)

My adorable husband Kyle makes me dinner on Tuesday nights. It is awesome! For the past two weeks he has made me this Chicken Stir-Fry dish, which is delicious! It is so easy to make and has very few ingredients. 

What you need: 

• 1-2 chicken breasts, cubed 
• 2 packages chicken flavor, ramen noodles
• 1 bag of frozen stir-fry veggies, your choice of the stir-fry mix you want. I like the ones with water chestnuts. :)  (we just get the Great Value mix from Wal-Mart and it is great!) 
• 4-6 cups of  water
• 1 tbsp olive oil

What you do: 
 
1.   Break ramen noodles to desired pieces. I break it into 4ths. Set seasoning packet aside.
2.   Put in full bag of stir fry vegtables into a large pan or skillet. Add water and broken noodles to pan at this point.
3.  Cook on medium heat, covered. Continue to add water as needed. Don't let the pan be dry. You always want a little water in there until the noodles are soft and cooked.
4. Cook until noodles are tender, stir occasionally.
5. Meanwhile, cook diced chicken in a separate pan. We heat a skillet to medium heat with a TBSP oil and then saute the chicken until cooked...but you can really cook the chicken any way you would like.
6. Remove stir-fry from heat and stir in cooked chicken and seasoning packet.
7. Stir to combine and serve.

Asian Chicken Salad

 Asian Chicken Salad

inspired by Mel's Kitchen Cafe

This salad is YUMMY! After we were done eating dinner, my husband said... "I would order this in a restaurant!"
This is a nice salad that is a break from the basic green salad. This picture does not do the salad justice. :)

Printable Recipe

What you need:
                          For the Homemade Red Wine Vinaigrette Dressing

•  3/4 cups vegetable/canola oil
• 6 tablespoons red wine vinegar
• 4 tablespoons sugar
• 1/2 teaspoon black pepper
• 1 oriental Ramen Noodles Seasoning Packet  (you will use the dry noodles for the salad)

                      For the Salad

• 1 package (3 ounce) oriental-flavor Ramen noodles
• 1/2 cup pre-sliced almonds
• 1/4 cup chopped cashews
• 3/4 cup red wine vinaigrette (Recipe Below, ingredients above)
• 1/2 package (16 oz)  broccoli slaw mix (found in the produce asile)
• 1 head red leaf lettuce, washed and chopped
• 2 boneless, skinless chicken breasts COOKED and SHREDDED  (I boil it and shred it)
• 3 green onions, chopped, both the white and green parts

What to do: 
1. Preheat oven to 350 degrees. Arrange almonds and broken pieces of ramen noodles on a baking sheet. Bake for 5 minutes until golden brown on top.

2.  Meanwhile, prepare red wine vinaigrette dressing.   By WHISKING the ingredients above together, 1 at a time, in the order provided. Set dressing aside.

3.  In a Large Bowl, Place the slaw mix (1/2 the bag only), the chopped red leaf lettuce, chicken, cashews, and green onions. Toss to combine.

4.  Next, Just before serving, pour the homemade salad dressing over the salad and toss to caot. Scatter the almonds and noodles on top and serve.