Quarantine is making chefs of us all! Just kidding, I’m no cook but if I can pull off these recipes, you can too! This post is obviously not original content. I created zero of these recipes… this blog post is full of links to other blogs. 😉 However, I always feel better when attempting recipes if I know they’ve been successfully done by friends. BEST PART: these are meals that were also enjoyed by my 1 and 2-year-old! I’ve also included a few substitutions I did because…pandemic grocery shopping.
Without further ado, I give you…
My New Go-To-Quarentine-Dinners (with one dessert!) in No Particular Order
DISCLAIMER: I am not responsible for how annoying it is to scroll scroll scroll past all these bloggers chatter that is necessary to get to the actual recipe. However, shout out to those bloggers for sharing recipes that my family has enjoyed over the last two months!
substitutions: For rice wine, I used apple juice. You could also use a dry sherry or a dry white wine.
substitution: For fish sauce, I used Worchester sauce.
o3 Classic Zucchini Bread (orangeya glad I didn’t say banana bread)
o4 Poppy Seed Chicken (check out my hot tip below on how I cook the chicken!)
- Addition: I’ve added a white onion in with the mushrooms if I happen to have one lying around…is there anything better than caramelized onions? Probably, but there’s a pandemic right now, don’t ya know.
Bonus info (this MAY qualify as original content if you squint): In the past, I struggled with how to “boil” chicken for casseroles or dips that called for shredded chicken. I experimented with my instant pot and have found an awesome solution… I put whatever chicken breast or tenders at the bottom of the instant pot (with salt, pepper, and onion powder on each side), cover it with chicken stock or broth and set it to “poultry.” It comes out perfectly! Then with a hand mixer on the lowest setting, I shred the chicken which is muuuch faster than doing it with a fork and knife. You’re welcome! I hope everyone is staying happy and healthy at home!