I realize it has been ages since posting a new recipe, but hey, its summer. BBQ's and eating out seem to take over right? Last night I tried a new recipe and it was really tasty! I am not a great Chinese food chef but I gave this one a go and I'm glad I did.
General's Chicken
-3 Boneless, skinless chicken breasts
-2 Tbl soy sauce, divided
-1 Tbl cooking sherry
-2 large cloves garlic, pressed
-1/2 cup cornstarch
-2/3 cup vegetable oil
-1 large clove garlic, thinly sliced
-1/4 - 1/2 tsp crushed red pepper flakes (use less or more depending on how spicy you like things. I used a little more than 1/2 tsp and it was super spicy!)
-1/2 tsp minced fresh ginger root
-1/2 cup light corn syrup
-2 Tbl sugar
-2 Tbl vinegar
-1 tsp sesame seed, toasted (optional)
1. Cut chicken into 1-inch square pieces. Combine 1 Tbl. soy sauce, sherry and pressed garlic in small bowl; stir in chicken. Let stand 15 minutes.
2. Coat chicken pieces with cornstarch; shake off excess.
3. Heat oil in large skillet over medium-high heat. Add chicken pieces; reduce heat to medium. Cook about 3 1/2 minutes on each side, or until no longer pink in center. Remove with slotted spoon and drain on paper towels. Chicken should have slightly crispy coat.
4. Drain off all but 1 tsp oil from skillet. Add sliced garlic, red pepper flakes and ginger; stir-fry 1 minute over medium heat.
5. Stir in corn syrup, sugar, vinegar and remaining 1 Tbl soy sauce. Bring to boil; cook, stirring constantly, 2 minutes, or until mixture starts to thicken.
6. Stir in cooked chicken pieces until well coated with sauce and heated through.
7. Turn out into a serving bowl and sprinkle with sesame seeds.
Serve over white rice. Serves approximately 3-4 people.
Too Long!
I know, I know, its supposed to be recipe of the week, not month! Sorry, but until I can get a new recipe posted, here's my reccomendation:
Visit your nearest Red Robin for bottom-less fries and yummy burgers! :)
Visit your nearest Red Robin for bottom-less fries and yummy burgers! :)
White Lightening Chicken Chili
A super yummy Chili from Pampered Chef. Warning: It has a bit of a kick! This recipe does take a bit of preparation, but can be done a head of time or in stages throughout the day (that's what I did). Its worth it!
-3 cups shredded roasted chicken (bought a rotisserie chicken cause I didn't have the time or skill to roast a chicken)
- 6 cloves of roasted garlic (You could take a whole garlic, cut off the very top, drizzle olive oil on top, wrap in foil and bake at 425 for about 20 min. This can be done a head of time and the extra garlic is great just spread on bread or crackers!)
-1 cup onion, chopped
-1/3 cup fresh jalapeno peppers, seeded and chopped (I only used one lg. pepper)
-3 cans Great Northern Beans, drained and rinsed.
-2 tsp. veg. oil
-3 cans chicken broth (I used reduced fat and it tasted good)
-2 Tbl. Southwestern seasoning mix (pampered chef or other brand) or just mix up some red pepper, garlic and onion to equal 2 Tbl.
-1/4 cup lime juice
-1 Tbl. cornstarch
-1 Tbl. cold water
-1/4 cup fresh cilantro, snipped
-salt and pepper to taste
1. Chop onion and jalapeno peppers
2. Drain 1 can of beans, add to small mixing bowl. Gently squeeze garlic from papery skins into beans in bowl; mash with anything you can find! :) Set aside.
3. Heat oil in large pot over medium heat. Add onions, jalapeno peppers; cook about 5 min. until onion is tender. Add chicken, mashed bean/garlic mixture, remaining whole beans(drained), chicken broth, seasoning mix and lime juice. Bring to a boil; reduce heat and simmer 25 minutes.
4. Combine cornstarch and water, stirring until smooth. Add cornstarch mixture to chili and continue to cooking 5 minutes, stirring constantly.
5. Snip cilantro; stir into chili just before serving.
I served the chili with toasted Parmesan bread and it was super tasty! Enjoy!
-3 cups shredded roasted chicken (bought a rotisserie chicken cause I didn't have the time or skill to roast a chicken)
- 6 cloves of roasted garlic (You could take a whole garlic, cut off the very top, drizzle olive oil on top, wrap in foil and bake at 425 for about 20 min. This can be done a head of time and the extra garlic is great just spread on bread or crackers!)
-1 cup onion, chopped
-1/3 cup fresh jalapeno peppers, seeded and chopped (I only used one lg. pepper)
-3 cans Great Northern Beans, drained and rinsed.
-2 tsp. veg. oil
-3 cans chicken broth (I used reduced fat and it tasted good)
-2 Tbl. Southwestern seasoning mix (pampered chef or other brand) or just mix up some red pepper, garlic and onion to equal 2 Tbl.
-1/4 cup lime juice
-1 Tbl. cornstarch
-1 Tbl. cold water
-1/4 cup fresh cilantro, snipped
-salt and pepper to taste
1. Chop onion and jalapeno peppers
2. Drain 1 can of beans, add to small mixing bowl. Gently squeeze garlic from papery skins into beans in bowl; mash with anything you can find! :) Set aside.
3. Heat oil in large pot over medium heat. Add onions, jalapeno peppers; cook about 5 min. until onion is tender. Add chicken, mashed bean/garlic mixture, remaining whole beans(drained), chicken broth, seasoning mix and lime juice. Bring to a boil; reduce heat and simmer 25 minutes.
4. Combine cornstarch and water, stirring until smooth. Add cornstarch mixture to chili and continue to cooking 5 minutes, stirring constantly.
5. Snip cilantro; stir into chili just before serving.
I served the chili with toasted Parmesan bread and it was super tasty! Enjoy!
Burgers and Fries
During the summer we BBQ several times a week and one new favorite is Turkey Burgers.
This same recipe could be used on beef burgers too.
Ground Turkey Meat
BBQ sauce
Dried onions
Minced garlic
Buns of choice
Frozen fries
To make four burgers, I add about 2 Tb. BBQ sauce, 1 Tb. dried onion and two cloves minced garlic to the ground turkey and mix together well with hands. Then separate into four balls and shape into patties. Grill and place on toasted or regular buns. Add some fries (which take about 2o min. in the oven so get those started before the burgers hit the grill) and you've got a yummy summer dinner.
This same recipe could be used on beef burgers too.
Ground Turkey Meat
BBQ sauce
Dried onions
Minced garlic
Buns of choice
Frozen fries
To make four burgers, I add about 2 Tb. BBQ sauce, 1 Tb. dried onion and two cloves minced garlic to the ground turkey and mix together well with hands. Then separate into four balls and shape into patties. Grill and place on toasted or regular buns. Add some fries (which take about 2o min. in the oven so get those started before the burgers hit the grill) and you've got a yummy summer dinner.
Sweet & Sour Stir Fry
1/3 c. ketchup
3 Tbl. soy sauce
2 Tbl. brown sugar
1 Tbl. white vinegar
4 tsp. cornstarch
1 can pineapple chunks in juice, undrained
8 oz. fresh snow peas
**I used broccoli, red bell peppers, onion, and carrots for our veggies, just pick ones you like!
2 tsp. vegetable oil
2 garlic cloves, pressed
cooked shrimp, beef or chicken (your choice)
If you are using anything other than pre-cooked shrimp, cook meat and set aside.
Combine ketchup, soy sauce, brown sugar, vinegar and cornstarch in small bowl, whisk until blended.
Drain pineapple (saving 1/2 c. of the juice). Add juice to ketchup mixture
Heat oil in skillet on medium heat until hot. Add veggies and garlic. Cook until veggies are desired consistency. Stir in ketchup mixture. Bring to boil. Cook and stir one minute until thickened. Add pineapple chunks and cooked beef/chicken, or pre-cooked shrimp to skillet. Toss to heat thoroughly. Remove from heat and serve over rice.
3 Tbl. soy sauce
2 Tbl. brown sugar
1 Tbl. white vinegar
4 tsp. cornstarch
1 can pineapple chunks in juice, undrained
8 oz. fresh snow peas
**I used broccoli, red bell peppers, onion, and carrots for our veggies, just pick ones you like!
2 tsp. vegetable oil
2 garlic cloves, pressed
cooked shrimp, beef or chicken (your choice)
If you are using anything other than pre-cooked shrimp, cook meat and set aside.
Combine ketchup, soy sauce, brown sugar, vinegar and cornstarch in small bowl, whisk until blended.
Drain pineapple (saving 1/2 c. of the juice). Add juice to ketchup mixture
Heat oil in skillet on medium heat until hot. Add veggies and garlic. Cook until veggies are desired consistency. Stir in ketchup mixture. Bring to boil. Cook and stir one minute until thickened. Add pineapple chunks and cooked beef/chicken, or pre-cooked shrimp to skillet. Toss to heat thoroughly. Remove from heat and serve over rice.
*Bonus*
Stuffed French Toast
If you like cream cheese or fruit danishes you love these!
3 lg. eggs, beaten
1/2 cup milk
A couple drops of vanilla
1/3 cup cream cheese softened
1/3 cup favorite jam/jelly
maple syrup
8 slices of bread
2 Tbl. butter
whisk egg and milk together in a wide shallow bowl and add vanilla.
Mix cream cheese and jam together. Spread mixture evenly over 4 slices of bread. Top with the remaining 4 slices to make 4 sammies. (you can cut shapes using cookie cutters if you want to make them extra cute. i.e. hearts)
Melt butter in skillet over medium heat. Dip sammies in egg mixture (be sure to get the edges too) and cook in skillet until golden brown; turning once.
Serve with warm syrup
If you like cream cheese or fruit danishes you love these!
3 lg. eggs, beaten
1/2 cup milk
A couple drops of vanilla
1/3 cup cream cheese softened
1/3 cup favorite jam/jelly
maple syrup
8 slices of bread
2 Tbl. butter
whisk egg and milk together in a wide shallow bowl and add vanilla.
Mix cream cheese and jam together. Spread mixture evenly over 4 slices of bread. Top with the remaining 4 slices to make 4 sammies. (you can cut shapes using cookie cutters if you want to make them extra cute. i.e. hearts)
Melt butter in skillet over medium heat. Dip sammies in egg mixture (be sure to get the edges too) and cook in skillet until golden brown; turning once.
Serve with warm syrup
S'more Cookie Bars
3 cups graham cracker crumbs
3/4 margarine, melted
1 cup semi-sweet choc chips
1 cup butterscotch chips
1 1/2 cup mini marshmallows
1 can (14oz) sweetened condensed milk
-mix graham cracker crumbs and melted margarine together, press in 9x13 pan for crust
-sprinkle semi-sweet choc chips
-sprinkle butterscotch chips
-sprinkle marshmallows
-drizzle sweetened condensed milk evenly over top
Bake at 350 degrees for 25 minutes. Let cool completely before cutting. (unfortunately they do actually taste better if they are totally cool)
3/4 margarine, melted
1 cup semi-sweet choc chips
1 cup butterscotch chips
1 1/2 cup mini marshmallows
1 can (14oz) sweetened condensed milk
-mix graham cracker crumbs and melted margarine together, press in 9x13 pan for crust
-sprinkle semi-sweet choc chips
-sprinkle butterscotch chips
-sprinkle marshmallows
-drizzle sweetened condensed milk evenly over top
Bake at 350 degrees for 25 minutes. Let cool completely before cutting. (unfortunately they do actually taste better if they are totally cool)
Taco Salad
Layer on plate in the following order:
-crushed tortilla chips
-lettuce
-ground beef, cooked with taco seasoning
-black or pinto beans, warmed
-salad veggies (we like tomatoes, red bell peppers, carrots, red onions)
-cheese (optional)
-salsa
-ranch dressing
A Summer Staple in Our House!
-crushed tortilla chips
-lettuce
-ground beef, cooked with taco seasoning
-black or pinto beans, warmed
-salad veggies (we like tomatoes, red bell peppers, carrots, red onions)
-cheese (optional)
-salsa
-ranch dressing
A Summer Staple in Our House!
Super Yummy, Easy Ice Cream Cake
1/2 cup of fudge ice cream topping, warmed
1 tub (8 0z.) Cool Whip, thawed
1 pkg (4-serving size) Jell-O Chocolate Flavor Instant Pudding and Pie Filling
8 Oreo Cookies
12 Vanilla Ice Cream Sandwiches
Prep:
Pour the fudge topping into a medium bowl. Stir in 1 cup of Cool Whip with a wire whisk until it's well blended. Add in dry pudding mix; stir 2 min or until well blended. (Note: fudge topping consistency varies so if your mixture is too thick to easily spread, stir in 1/4 cup of milk). Break the Oreo cookies into small chunks and stir into the pudding mixture.
Making the cake:
Arrange 4 of the ice cream sandwiches side by side on a 24x12 inch piece of foil; spread the 1/2 of the pudding mixture over the top of the sandwiches. Add another layer of sandwiches; spread the other half of the pudding mixture and then add the final 4 sandwiches on top. Cover the top and sides of the cake with the remaining Cool Whip. Bring up the sides of the foil to cover the cake and place in freezer for 4 hours. (Not completely required but the longer the time in the freezer the more held together the cake.) Serves 12.
1 tub (8 0z.) Cool Whip, thawed
1 pkg (4-serving size) Jell-O Chocolate Flavor Instant Pudding and Pie Filling
8 Oreo Cookies
12 Vanilla Ice Cream Sandwiches
Prep:
Pour the fudge topping into a medium bowl. Stir in 1 cup of Cool Whip with a wire whisk until it's well blended. Add in dry pudding mix; stir 2 min or until well blended. (Note: fudge topping consistency varies so if your mixture is too thick to easily spread, stir in 1/4 cup of milk). Break the Oreo cookies into small chunks and stir into the pudding mixture.
Making the cake:
Arrange 4 of the ice cream sandwiches side by side on a 24x12 inch piece of foil; spread the 1/2 of the pudding mixture over the top of the sandwiches. Add another layer of sandwiches; spread the other half of the pudding mixture and then add the final 4 sandwiches on top. Cover the top and sides of the cake with the remaining Cool Whip. Bring up the sides of the foil to cover the cake and place in freezer for 4 hours. (Not completely required but the longer the time in the freezer the more held together the cake.) Serves 12.
Meat Rubs
Perfect for beef, fish or poultry. Just rub on meat before grilling. Love these cause you don't have to plan ahead and marinade!
Start with these 3 ingredients:
1/2 tsp. salt
1 tsp. paprika
1 Tbl. brown sugar
Then add the following to get:
Southwestern - 1 tsp. chili powder, 1 tsp. onion powder
Asian - 1 tsp. garlic powder, 1 tsp. ginger
Mediterranean - 1 tsp. cumin, 1 tsp. pumpkin-pie spice
Start with these 3 ingredients:
1/2 tsp. salt
1 tsp. paprika
1 Tbl. brown sugar
Then add the following to get:
Southwestern - 1 tsp. chili powder, 1 tsp. onion powder
Asian - 1 tsp. garlic powder, 1 tsp. ginger
Mediterranean - 1 tsp. cumin, 1 tsp. pumpkin-pie spice
Subscribe to:
Comments (Atom)