Adventures of a Seattle Dad

This recipe is based on one that was on a can of mushroom soup. I modified it to add a bit more flavor and also to turn it into a one-dish meal. I also altered the directions. The result is simple to make, and yummy. Ingredients 1 lb package of extra-wide egg noodles, cooked and drained 3 Tbs Olive Oil 4 skinless. Boneless chicken breast halves 1 shallot, finely chopped 2 cloves chopped garlic 1 10 1/2 oz can Campbell’s Condensed Cream of Mushroom Soup 1 can green beans, drained, or any veggies 3/4 cup water 1/4 cup thinly sliced sun-dried tomatoes Ground pepper to taste 1 Tbs red wine vinegar (optional) 2 Tbs chopped basil 1/4 cup shredded parmesan cheese (optional) Chopped basil for topping (optional) Directions: Cook the noodles according to the instructions on the package. Heat 2 Tbs oil in a large skillet over medium-high heat. When hot, add the chicken and cook 10 min or until the chicken is well browned on both sides.

My son found this recipe on-line and made it first and it was amazing, but he didn't follow the recipe because it was a bit too complex. I really wonder sometimes if recipes on the Internet have been tested. His instincts were correct, so I took his lessons and added a bit more simplicity and the result was also stupidly good, but it was even simpler. Maybe it is the little bit of smoked paprika or just the whole combination of spices - I don't know - but wowza. Ingredients  extra-virgin olive oil   1 ½  tablespoons sweet paprika   1 tablespoon tomato paste   2 teaspoons kosher salt ½ teaspoon smoked hot paprika ¾ teaspoon freshly ground black pepper ½ teaspoon ground cumin 1 clove garlic, finely grated or minced 4 skin-on, bone-in, chicken thighs 1lb Brussels Sprouts, cut in half. Preparation Preheat the oven to 450 degrees.  In a medium bowl, combine 2 Tbs oil, sweet paprika, tomato paste, 1 1/2 teaspoons salt, s

This recipe started as a clickbaity, Internet recipe , but I changed it to a one-dish meal that can be easily made on a backyard, propane griddle. The original recipe had too many things going on, but really it just comes down to marinated steak, and marinated noodles. If you get those prepped in the kitchen, then your job is very easy when it is time to cook. Main Ingredients: 1 1/4 lbs (450g) sirloin steak cut into small cubes 1 lb Brussels sprouts, halved Spaghetti, cooked al dente (or any noddles that you have) Steak Marinade: 1/4 cup low-sodium soy sauce  1 tablespoon olive oil 1 tablespoon hot sauce (we used Sriracha) Fresh cracked black pepper, to taste Juice of 1/2 lemon Pasta marinade: 3 Tbs olive oil 2 Tbs minced garlic 1/4 cup (60ml) beef or vegetable broth or wine if you have some open 1 Tbs fresh thyme leaves 1/2 teaspoon red chili pepper flakes, optional Juice of 1/2 lemon Before Grilling: Add caption In a mixing bowl,

While visiting France, a friend of mine grilled duck breasts and changed my entire viewpoint on duck. I never really liked duck before, but the way that he made it was ridiculously good. When I returned home, I looked for a recipe, and I found one in "The Joy of Cooking" that I used as a starting point. My version is changed quite a bit from the published recipe. To start with, their version used a pan and called for skinless duck breast. My friend used an outdoor, propane griddle and had the skin and the layer of fat under the skin intact. From reading other recipes, it seems like that is the key. Duck is fatty, and that layer of fat renders off as the breast cooks. The result is a juicy, amazing dinner that tastes nothing like chicken or turkey. Cooking outside is also key, unless you enjoy setting off all of the smoke detectors. Ingredients: Duck breasts, skin on. You will see an obvious layer of fat. Don't worry - that all cooks off. 1lb Brussels sprouts, hal

This is a variant of my  Dutch Oven Balsamic Chicken Thighs recipe, but this one just uses a whole chicken. Ingredients  1 C. balsamic vinegar 1/4 C honey 3 tbsp. whole-grain mustard 6 cloves garlic, minced Salt Freshly ground black pepper 2 Tbsp. Herbs de Provence 1/4 cup extra-virgin olive oil 1 shallot, chopped 1 whole chicken 1lb Brussels sprouts cut in half Baguette of French Bread Preparation Marinade In a large bowl, combine everything except the chicken and Brussels Sprouts. Whisk until combined. Cook the chicken Preheat oven to 350 degrees. Put a little bit of the marinade in the bottom of a 4.5 Qt Dutch Oven (Mickey Mouse edition of Le Creuset is optional)  Add the chicken and Brussel Sprouts and cover with the marinade. Cook for 1 hr and 15 min. (should be at 165F internal temp). Serve chicken and vegetables with pan drippings and a crunchy French Bread

Right at the outset, I am going to defer to the Disney Mom's Panel for in-depth planning when it comes to taking families to Walk Disney World. My notes here are just gathered from my personal experience and they are intended to just get you started. Start with the My Disney Experience Web Site , and create an account as far in advance as possible. You will be able to link all of the details to your account. Check flight, hotel, and ticket prices on various dates to figure out what works best for you. Sometimes you can save hundreds by moving dates around even one or two weeks.  If you stay at a Disney resort, then either make your reservation through My Disney Experience or link your reservation to your account.  Once you link your reservation, you can do your room check-in and order your MagicBands on the My Disney Experience Web Site. Why do you want MagicBands? They open your hotel room, let you into the park, let you into the FastPass line, etc.  They will mail out you