This is the marinade that my (Ashley's) aunt uses for her AMAZING flank steak tacos:
1/2 c soy sauce
1 clove minced garlic
1 tsp ground ginger
2 tbs each brown sugar (firm packed), lemon juice, salad oil
1 tbs minced onion
1/4 tsp pepper
Combine all ingredients and marinade a 1.5 lb flank steak overnight. Cook over wood or charcoal for top flavour - serve w/ black beans, guacamole and cilantro - YUMMY!
Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts
Curry Chicken
Great curry recipe that has the right combinations of flavor and spice. Great over rice (obviously).
Ingredients
3 onions (or dried onions to taste)
¼ cup olive oil
1 tsp ground cinnamon
1 bay leaf
2 cloves crushed garlic
¼ tsp ground ginger
1 tsp paprika
3 tbsp curry powder
½ tsp white sugar
1 pinch salt
1 tbsp tomato paste
1 (3 lb) whole chicken, skin removed and cut into pieces
Water to cover
½ lemon, juiced
½ tsp cayenne pepper
Directions
1. Fry onions in olive oil until browned. Add cinnamon and bay leaf. Continue stirring and add the ginger, paprika, curry powder, sugar, salt and garlic. Continue stirring for 2 min till mixture becomes a paste.
2. Add chicken pieces and tomato. Add enough water to just cover the chicken. Simmer until chicken is done – about 20 minutes
3. Just before serving, add the lemon juice and cayenne pepper. Simmer for 5 more minutes.
4. Optional: If you like your sauce thicker, after the 20 minute simmer remove about ½ cup of the liquid with a measuring cup and put it into a jar with 2-3 tbsp of flour. Shake till dissolved then add and stir into the pot.
Servings: 6
sef
Ingredients
3 onions (or dried onions to taste)
¼ cup olive oil
1 tsp ground cinnamon
1 bay leaf
2 cloves crushed garlic
¼ tsp ground ginger
1 tsp paprika
3 tbsp curry powder
½ tsp white sugar
1 pinch salt
1 tbsp tomato paste
1 (3 lb) whole chicken, skin removed and cut into pieces
Water to cover
½ lemon, juiced
½ tsp cayenne pepper
Directions
1. Fry onions in olive oil until browned. Add cinnamon and bay leaf. Continue stirring and add the ginger, paprika, curry powder, sugar, salt and garlic. Continue stirring for 2 min till mixture becomes a paste.
2. Add chicken pieces and tomato. Add enough water to just cover the chicken. Simmer until chicken is done – about 20 minutes
3. Just before serving, add the lemon juice and cayenne pepper. Simmer for 5 more minutes.
4. Optional: If you like your sauce thicker, after the 20 minute simmer remove about ½ cup of the liquid with a measuring cup and put it into a jar with 2-3 tbsp of flour. Shake till dissolved then add and stir into the pot.
Servings: 6
sef
Cranberry Dijon Chicken
This is Ashley posting here - I haven't been very active on this blog over the last couple years . . . mostly because grad school budgets are hardly conducive to gourmet cooking . . . unless you consider scrambled eggs gourmet.
But now I'm back in the world of paychecks and trying to re-discover the joys of cooking (and eating) well. This weekend I felt like something different and holiday-ish so I experimented and, half to my surprise, it ended up being DELICIOUS!
Ingredients:
Marinade:
1/2 cup cranberry juice (I used the 100% juice kind that's sweetened with other fruit juices - I actually think a real unsweetened cranberrry juice would be even better.)
2 tbs dijon mustard
1 tsp nutmeg
1 tsp salt
1/2 cup fresh cranberries
Other Ingredients
4 chicken breasts
flour
nutmeg
olive oil
white wine
cranberry juice (in addition to marinade)
black pepper
candied walnuts
Combine all ingredients and marinate the chicken overnight. Save fresh cranberries from the marinade.
On a plate (or in a freezer bag) combine 1/2 cup of flour and another 2 tsp of nutmeg. Lightly coat marinated chicken breasts with flour mixture. Slowly pan fry the chicken breasts in 2 Tbs olive oil. Don't worry if there is some burning/sticking of the flour coating.
When chicken is cooked remove from pan (I don't know how long exactly this will take - it will depend on the size of the chicken breasts).
De-glaze the pan using 1/2 cup white wine and 1/4 cup cranberry juice. Add cranberries from the marinade and simmer for 5 minutes. As the cranberries cook crush them with a fork into the sauce.
Return chicken to the cranberry/wine mixture. Allow chicken to simmer as the sauce thickens. Add a mixture of flour and nutmeg 1 Tbs at a time to thicken sauce into a gravy. Remove from pan. Serve chicken breasts topped with sauce and candied walnuts.
I don't have a camera at the moment, or I'd share pictures, but it is an attractive dish with the red of the berries (and candied walnuts are always pretty).
I didn't try this because I was just cooking for myself, but a festive serving suggestion would be to serve the chicken over a bed of white rice topped with cooked spinach. I think it would taste good with the sauce and you'd have all your Christmas colours :D
But now I'm back in the world of paychecks and trying to re-discover the joys of cooking (and eating) well. This weekend I felt like something different and holiday-ish so I experimented and, half to my surprise, it ended up being DELICIOUS!
Ingredients:
Marinade:
1/2 cup cranberry juice (I used the 100% juice kind that's sweetened with other fruit juices - I actually think a real unsweetened cranberrry juice would be even better.)
2 tbs dijon mustard
1 tsp nutmeg
1 tsp salt
1/2 cup fresh cranberries
Other Ingredients
4 chicken breasts
flour
nutmeg
olive oil
white wine
cranberry juice (in addition to marinade)
black pepper
candied walnuts
Combine all ingredients and marinate the chicken overnight. Save fresh cranberries from the marinade.
On a plate (or in a freezer bag) combine 1/2 cup of flour and another 2 tsp of nutmeg. Lightly coat marinated chicken breasts with flour mixture. Slowly pan fry the chicken breasts in 2 Tbs olive oil. Don't worry if there is some burning/sticking of the flour coating.
When chicken is cooked remove from pan (I don't know how long exactly this will take - it will depend on the size of the chicken breasts).
De-glaze the pan using 1/2 cup white wine and 1/4 cup cranberry juice. Add cranberries from the marinade and simmer for 5 minutes. As the cranberries cook crush them with a fork into the sauce.
Return chicken to the cranberry/wine mixture. Allow chicken to simmer as the sauce thickens. Add a mixture of flour and nutmeg 1 Tbs at a time to thicken sauce into a gravy. Remove from pan. Serve chicken breasts topped with sauce and candied walnuts.
I don't have a camera at the moment, or I'd share pictures, but it is an attractive dish with the red of the berries (and candied walnuts are always pretty).
I didn't try this because I was just cooking for myself, but a festive serving suggestion would be to serve the chicken over a bed of white rice topped with cooked spinach. I think it would taste good with the sauce and you'd have all your Christmas colours :D
Broiled Tilapia Parmesan
Easiest and best Tilapia recipe ever!
Ingredients
1/4 cup Parmesan cheese
2 tablespoons butter, softened
1 tablespoon and 1-1/2 teaspoons mayonnaise
1 tablespoon fresh lemon juice
1/8 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
1 pound tilapia fillets (about 4 fillets)
Directions
1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil – spray w/ oil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes.
4. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
Ingredients
1/4 cup Parmesan cheese
2 tablespoons butter, softened
1 tablespoon and 1-1/2 teaspoons mayonnaise
1 tablespoon fresh lemon juice
1/8 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
1 pound tilapia fillets (about 4 fillets)
Directions
1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil – spray w/ oil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes.
4. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
Easy Beef Casserole
Very easy (obviously, the title said so) while also being yummy, filling, and cheap!
Ingredients:
1 lb ground beef
8 oz cream cheese (can be low fat)
1 can cream of mushroom soup
1/2 cup salsa
1/2 cup milk
Pepper to taste
Garlic to taste
8 Biscuits
Directions:
1. Preheat oven to 350 degrees
2. Brown meat - drain fat
3. Combine all ingredients (sans biscuits)
4. Pour into 9x13 baking dish
5. Bake for 15 min
6. Place biscuits on top
7. Bake for 15 min or until biscuits are brown
Ingredients:
1 lb ground beef
8 oz cream cheese (can be low fat)
1 can cream of mushroom soup
1/2 cup salsa
1/2 cup milk
Pepper to taste
Garlic to taste
8 Biscuits
Directions:
1. Preheat oven to 350 degrees
2. Brown meat - drain fat
3. Combine all ingredients (sans biscuits)
4. Pour into 9x13 baking dish
5. Bake for 15 min
6. Place biscuits on top
7. Bake for 15 min or until biscuits are brown
Hot & Spicy Chicken Bites
Great over a salad or rice. Very fast and good for you!
Ingredients:
2 Boneless chicken breasts - cut into bite sized pieces
1/2 cup chopped sweet red pepper
1/2 tsp hot pepper sauce
1 tsp chili powder
1 tsp garlic poweder
1/2 tsp salt
1 tblsp lime (or lemon) juice
Directions:
1. Cook chicken in skillet
2. Sprinkle with seasonings (sans lime/lemon)
3. Add peppers when half way cooked
4. Top with lime/lemon juice when done
Ingredients:
2 Boneless chicken breasts - cut into bite sized pieces
1/2 cup chopped sweet red pepper
1/2 tsp hot pepper sauce
1 tsp chili powder
1 tsp garlic poweder
1/2 tsp salt
1 tblsp lime (or lemon) juice
Directions:
1. Cook chicken in skillet
2. Sprinkle with seasonings (sans lime/lemon)
3. Add peppers when half way cooked
4. Top with lime/lemon juice when done
Asian Rice Bake
You find out at 4pm you have guests coming for dinner. Don’t fret! This is a super easy recipe that cooks up in 35 minutes. Kudos to Mom Fendrich for this recipe!
Ingredients
2 cups uncooked rice
4 boneless chicken breasts
1 ½ cups water
2 cans cream of mushroom soup
3 tbsp soy sauce
3 tbsp cider vinegar
3 tbsp honey
Garlic to taste
Parsley and Paprika
Directions
1. Pour rice in the bottom of a baking dish
2. Place chicken on top
3. Mix all sauce ingredients together and pour over chicken and rice
4. Bake at 375 for 35ish minutes or until rice is done and chicken isn’t pink
5. Sprinkle with parsley and paprika for color
Ingredients
2 cups uncooked rice
4 boneless chicken breasts
1 ½ cups water
2 cans cream of mushroom soup
3 tbsp soy sauce
3 tbsp cider vinegar
3 tbsp honey
Garlic to taste
Parsley and Paprika
Directions
1. Pour rice in the bottom of a baking dish
2. Place chicken on top
3. Mix all sauce ingredients together and pour over chicken and rice
4. Bake at 375 for 35ish minutes or until rice is done and chicken isn’t pink
5. Sprinkle with parsley and paprika for color
Beef Skillet
Unlike Lee’s last recipe, this one is as simple and cheap as it comes. Homey flavor – one-pot – done in 15 minutes. P and I also think it could be done with chicken, though we have yet to try, so don’t quote us on that.
Ingredients
1 lb ground beef
1 lrg chopped green/red pepper
1 can diced tomatoes
½ cup Italian dressing
1 cup water
2 pkgs roman noodles
Mozzarella
Directions
1. Brown ground beef (season if desired, I did with oregano, garlic, and basil) – Drain.
2. Add peppers and tomatoes to beef – heat through.
3. Add dressing and water.
4. Crumble in noodles – Bring to a boil.
5. Reduce heat to a simmer – Simmer for 5 min or until noodles are done.
6. Sprinkle Mozzarella on top.
Ingredients
1 lb ground beef
1 lrg chopped green/red pepper
1 can diced tomatoes
½ cup Italian dressing
1 cup water
2 pkgs roman noodles
Mozzarella
Directions
1. Brown ground beef (season if desired, I did with oregano, garlic, and basil) – Drain.
2. Add peppers and tomatoes to beef – heat through.
3. Add dressing and water.
4. Crumble in noodles – Bring to a boil.
5. Reduce heat to a simmer – Simmer for 5 min or until noodles are done.
6. Sprinkle Mozzarella on top.
Classic Chicken Pot Pie
Nothing worthwhile in this life is easy – with the exception of some of the recipes on this blog, of course. Tonight’s Wolfgang Puck-inspired addition to the blog does not fall in the “I’m tired and want to eat in 15 minutes” category, to be sure; rather, it falls into the equally valuable category of “it’s getting to be fall and I like the sound of spending some quality time in the kitchen.”
This recipe also lends itself to versatility – I think you could put almost any combination of veggies you would like – what makes this particularly special is the crust. Time-consuming to construct, to be sure, but well worth it.
2 cups all-purpose flour
2 tablespoons snipped chives
3/4 cup unsalted butter, chilled, cut into small pieces
1 cup shredded sharp cheddar cheese
2 egg yolks
5 tablespoons heavy cream
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
2 medium carrots, sliced
2 celery stalks, sliced
1 medium can mushroom pieces
½ chopped onion or 1 10 ounce package frozen pearl onions, thawed
3/4 cup petite peas, thawed
6 tablespoons unsalted butter
1/4 cup all-purpose flour
1 1/2 cups chicken stock (I used chicken bullion and water)
1/2 cup heavy cream
1 teaspoon minced fresh thyme
Salt
Freshly ground black pepper
1 egg beaten with 1 tablespoon water (or just use the egg whites leftover from earlier in the recipe)
Prepare the pastry: Place the flour and chives in a bowl. Using a pastry blender or your fingertips, work in the butter until mixture resembles coarse crumbs. Add the cheese and work in until just blended. In a small bowl, whisk together the yolks and 5 tablespoons of the cream. Sprinkle the yolk mixture over the pastry dough, a little at a time, stirring with a fork until pastry comes together. Add remaining cream if necessary. Knead lightly until just combined. Press pastry into a circle; wrap in plastic wrap and refrigerate until needed.
Heat a large skillet over medium high heat and add the butter and vegetable oil. Saute the chicken for 2-3 minutes, until lightly browned but not cooked through. With slotted spoon, remove chicken to bowl.
In the same pan, saute the carrots, celery, mushrooms, and raw onions for 5 minutes. With slotted spoon, remove vegetables to another bowl. Stir onions and peas into vegetables.
Prepare the sauce: In the same pan, melt the butter over medium heat. Add the flour and whisk until the mixture is bubbling and smooth, about 2 minutes. Remove from heat and gradually whisk in stock, cream, and thyme. Return skillet to heat, bring to a simmer, stirring constantly. Cook for 2 minutes until sauce has thickened and is smooth. Season with salt and pepper. Stir in reserved chicken and vegetables. Set aside to cool for about 20 minutes.
Preheat the oven to 400 degrees F. Spoon cooled chicken and vegetable mixture into a 10-inch deep-dish pie plate. On a lightly floured surface, roll out the pastry into a circle 11-inches in diameter. Place pastry on top of chicken mixture. Trim pastry edge, fold overhang under and press gently all around baking dish to make a decorative edge. Brush pastry with beaten eggwash. Using a knife, cut 3 slits in center of pie. Bake 25 to 30 minutes or until pastry is golden brown, chicken and vegetables are tender and filling is heated through.
This recipe also lends itself to versatility – I think you could put almost any combination of veggies you would like – what makes this particularly special is the crust. Time-consuming to construct, to be sure, but well worth it.
2 cups all-purpose flour
2 tablespoons snipped chives
3/4 cup unsalted butter, chilled, cut into small pieces
1 cup shredded sharp cheddar cheese
2 egg yolks
5 tablespoons heavy cream
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
2 medium carrots, sliced
2 celery stalks, sliced
1 medium can mushroom pieces
½ chopped onion or 1 10 ounce package frozen pearl onions, thawed
3/4 cup petite peas, thawed
6 tablespoons unsalted butter
1/4 cup all-purpose flour
1 1/2 cups chicken stock (I used chicken bullion and water)
1/2 cup heavy cream
1 teaspoon minced fresh thyme
Salt
Freshly ground black pepper
1 egg beaten with 1 tablespoon water (or just use the egg whites leftover from earlier in the recipe)
Prepare the pastry: Place the flour and chives in a bowl. Using a pastry blender or your fingertips, work in the butter until mixture resembles coarse crumbs. Add the cheese and work in until just blended. In a small bowl, whisk together the yolks and 5 tablespoons of the cream. Sprinkle the yolk mixture over the pastry dough, a little at a time, stirring with a fork until pastry comes together. Add remaining cream if necessary. Knead lightly until just combined. Press pastry into a circle; wrap in plastic wrap and refrigerate until needed.
Heat a large skillet over medium high heat and add the butter and vegetable oil. Saute the chicken for 2-3 minutes, until lightly browned but not cooked through. With slotted spoon, remove chicken to bowl.
In the same pan, saute the carrots, celery, mushrooms, and raw onions for 5 minutes. With slotted spoon, remove vegetables to another bowl. Stir onions and peas into vegetables.
Prepare the sauce: In the same pan, melt the butter over medium heat. Add the flour and whisk until the mixture is bubbling and smooth, about 2 minutes. Remove from heat and gradually whisk in stock, cream, and thyme. Return skillet to heat, bring to a simmer, stirring constantly. Cook for 2 minutes until sauce has thickened and is smooth. Season with salt and pepper. Stir in reserved chicken and vegetables. Set aside to cool for about 20 minutes.
Preheat the oven to 400 degrees F. Spoon cooled chicken and vegetable mixture into a 10-inch deep-dish pie plate. On a lightly floured surface, roll out the pastry into a circle 11-inches in diameter. Place pastry on top of chicken mixture. Trim pastry edge, fold overhang under and press gently all around baking dish to make a decorative edge. Brush pastry with beaten eggwash. Using a knife, cut 3 slits in center of pie. Bake 25 to 30 minutes or until pastry is golden brown, chicken and vegetables are tender and filling is heated through.
Easy Lasagna
When one gets home from work, putting together a real dish of lasagna does not sound appealing. But sometimes one just gets in the mood for the flavors. I (that is Sarah) found this recipe online, but tweaked almost all of the measurements of the ingredients. Enjoy!
Ingredients
8 oz noodles (half a box)
2 tblsp butter
¼ cup Parmesan cheese
2 eggs beaten
1 lb ground beef
½ cup chopped green pepper
½ cup chopped onion
Crushed Garlic cloves to taste
10-16 oz tomato sauce
Oregano to taste
1 ½ - 2 cups cottage cheese (drained)
Mozzarella cheese
Directions
1. Cook noodles – Drain.
2. Transfer noodles to warm saucepan and stir in butter, Parmesan, and eggs.
3. Cook meat w/ onions, pepper and garlic – Drain.
4. Stir in tomato sauce and oregano – heat through.
5. Line a 9 inch pie dish with the noodles – pushing it up the sides. (Squish the noodles with a spatula so they stick to the sides and bottom.)
6. Cover the noodles (up the sides as well) with the cottage cheese.
7. Cover the cheese with the beef.
8. Spread the Mozzarella over the beef w/ a desired amount.
9. Bake at 350 degrees for 20-25 min or until bubbly and heated through.
10. Let sit for a few minutes and then cut into wedges
Serves 6-8 (depending on how hungry you are).
NOTE: This also is a great freezable recipe. Do everything up to step 7. Let the dish cool and then wrap and put into the freezer. When you want the meal fully defrost and then cook in the oven to the above specifications.
DOUBLE NOTE: To drain the cottage cheese I (Sarah) take a cup sized measuring cup and push the bottom side into the container of cottage cheese while holding it upside down over the sink. I know...real ingenious.
Ingredients
8 oz noodles (half a box)
2 tblsp butter
¼ cup Parmesan cheese
2 eggs beaten
1 lb ground beef
½ cup chopped green pepper
½ cup chopped onion
Crushed Garlic cloves to taste
10-16 oz tomato sauce
Oregano to taste
1 ½ - 2 cups cottage cheese (drained)
Mozzarella cheese
Directions
1. Cook noodles – Drain.
2. Transfer noodles to warm saucepan and stir in butter, Parmesan, and eggs.
3. Cook meat w/ onions, pepper and garlic – Drain.
4. Stir in tomato sauce and oregano – heat through.
5. Line a 9 inch pie dish with the noodles – pushing it up the sides. (Squish the noodles with a spatula so they stick to the sides and bottom.)
6. Cover the noodles (up the sides as well) with the cottage cheese.
7. Cover the cheese with the beef.
8. Spread the Mozzarella over the beef w/ a desired amount.
9. Bake at 350 degrees for 20-25 min or until bubbly and heated through.
10. Let sit for a few minutes and then cut into wedges
Serves 6-8 (depending on how hungry you are).
NOTE: This also is a great freezable recipe. Do everything up to step 7. Let the dish cool and then wrap and put into the freezer. When you want the meal fully defrost and then cook in the oven to the above specifications.
DOUBLE NOTE: To drain the cottage cheese I (Sarah) take a cup sized measuring cup and push the bottom side into the container of cottage cheese while holding it upside down over the sink. I know...real ingenious.
Cranberry Pork
Simple - Cheap - Yummy. All the qualifications for a good recipe!
Ingredients
- 2 Lb of pork loin or roast (I used the latter)
- 1 can whole cranberry sauce
- 1/4 cup honey
- dash of nutmeg and ground cloves
- Orange juice (I just poured it in since the recipe actually didn't call for it)
- Pepper and salt (to taste)
Directions
1. Put pork in crock pot
2. Pour everything on top
3. Cook on low for 5 hours
How much easier could it get?
Ingredients
- 2 Lb of pork loin or roast (I used the latter)
- 1 can whole cranberry sauce
- 1/4 cup honey
- dash of nutmeg and ground cloves
- Orange juice (I just poured it in since the recipe actually didn't call for it)
- Pepper and salt (to taste)
Directions
1. Put pork in crock pot
2. Pour everything on top
3. Cook on low for 5 hours
How much easier could it get?
Chicken Fried Rice
Prideful as it may sound, I (that is Sarah F) am going to take the credit for this recipe. *smirk* I looked at a recipe and then promptly decided it didn’t seem right, so made things up as I went along. It turned out well!
Ingredients
2 Largish chicken breasts - cut into sml chunks
Fresh garlic (to your own taste)
1 sml bag snow peas
¾ cup sliced carrots
2 eggs – beat
2 tbsp soy sauce
2 tbsp pineapple juice (from can of diced pineapple)
2 tbsp ketchup
1 ½ tbsp fish sauce
4 cups day old cooked rice
1 regular can diced pineapple - drained
5 diced (kinda large) green onions
Directions
- Cook chicken and garlic in hot oil
- When done move chicken to sides of skillet and pour in snow peas and carrots (make sure there is still enough hot oil in the pan) in the center of the skillet Рsaut̩
- Move chicken/veggies to side and pour in eggs – leave sit for a bit (till semi hardened) and then break up with a spatula – still all together
- Pour in sauce – still all together
- Pour in rice - heat 2 min
- Pour in pineapple – heat 1 min
- Sprinkle green onions on top
Ingredients
2 Largish chicken breasts - cut into sml chunks
Fresh garlic (to your own taste)
1 sml bag snow peas
¾ cup sliced carrots
2 eggs – beat
2 tbsp soy sauce
2 tbsp pineapple juice (from can of diced pineapple)
2 tbsp ketchup
1 ½ tbsp fish sauce
4 cups day old cooked rice
1 regular can diced pineapple - drained
5 diced (kinda large) green onions
Directions
- Cook chicken and garlic in hot oil
- When done move chicken to sides of skillet and pour in snow peas and carrots (make sure there is still enough hot oil in the pan) in the center of the skillet Рsaut̩
- Move chicken/veggies to side and pour in eggs – leave sit for a bit (till semi hardened) and then break up with a spatula – still all together
- Pour in sauce – still all together
- Pour in rice - heat 2 min
- Pour in pineapple – heat 1 min
- Sprinkle green onions on top
Cashew Chicken Stir-Fry
Simple yet yummy stir-fry. You could use the sauce on any number of veggi/meat stir-fries. To give credit where credit is due, this recipe is from an Asian cookbook Peter’s sister gave us for Christmas. Thanks Ruthanne!!
Ingredients
1 ½ lb chicken – cut in sml strips (emphasis on small)
1 md onion cut in strips
1 red pepper cut in strips
2 smallish heads of broccoli cut in small pieces
2 egg yokes – slightly beaten
½ cup corn flour
2 tblsp soy sauce
2 tblsp sherry
1 tblsp oyster sauce
Roasted cashews
4 spring onions – sliced
Directions
- Heat a good amount of olive oil in a pan
- Dip chicken strips into egg whites and then cover with corn flour
- Immediately put into hot oil and cook for 3-5 min (till golden brown)
- Remove chicken from oil and drain on paper towels
- NOTE: it is best to do the chicken in shifts so it all gets done well. After the chicken is done you may want to quickly wipe out the excess flour with a paper towel.
- In same pan heat up more oil and cook onion, pepper, and broccoli till slightly tender
- Pour in Sauce and toss veggies
- Bring sauce to a boil
- Put chicken to reheat and toss in sauce
- Sprinkle spring onions and as many cashews as desired on top
NOTE: I doubled the sauce due to using a bit more chicken. Peter and I both like sauces though so it may not actually be necessary.
Ingredients
1 ½ lb chicken – cut in sml strips (emphasis on small)
1 md onion cut in strips
1 red pepper cut in strips
2 smallish heads of broccoli cut in small pieces
2 egg yokes – slightly beaten
½ cup corn flour
2 tblsp soy sauce
2 tblsp sherry
1 tblsp oyster sauce
Roasted cashews
4 spring onions – sliced
Directions
- Heat a good amount of olive oil in a pan
- Dip chicken strips into egg whites and then cover with corn flour
- Immediately put into hot oil and cook for 3-5 min (till golden brown)
- Remove chicken from oil and drain on paper towels
- NOTE: it is best to do the chicken in shifts so it all gets done well. After the chicken is done you may want to quickly wipe out the excess flour with a paper towel.
- In same pan heat up more oil and cook onion, pepper, and broccoli till slightly tender
- Pour in Sauce and toss veggies
- Bring sauce to a boil
- Put chicken to reheat and toss in sauce
- Sprinkle spring onions and as many cashews as desired on top
NOTE: I doubled the sauce due to using a bit more chicken. Peter and I both like sauces though so it may not actually be necessary.
Chicken Divine
Peter and I have come to enjoy this recipe. Not only is it relatively inexpensive (especially if you purchase cheap pasta and cheap wine) it is also yummy. It can also be easily assembled and then taken to a sick/new-parents/or-otherwise-indisposed-person and they can just stick it in the frig till the want to cook it for 30+ min.
Ingredients
2 Packages frozen broccoli – thawed
2 tsp olive oil
1 Md onion
¼ tsp dried thyme
¼ tsp kosher salt
1/8 tsp pepper
½ cup dry white wine
1 jar Alfredo sauce (larger – 1lb - is better)
2 cups grated gouda (smoked or otherwise)
½ cup milk
1/8 tsp grated nutmeg
4 cups cooked penne (one largish box)
3 cups cooked chicken
¼ cup Italian bread crumbs
Directions
1. Preheat oven to 375
2. Squeeze out excess liquid of thawed broccoli
3. Heat olive oil – add onion, thyme, salt, pepper
4. Add wine, increase heat to high – cook till liquid has evaporated (2-3 min) then remove from heat
5. Stir in Alfredo sauce, ½ cup cheese, milk, and nutmeg
6. Stir in cooked pasta, broccoli, and chicken, and mix
7. Transfer to an large baking dish
8. Top with remaining cheese and bread crumbs
9. Sprinkle with paprika, cover with foil, bake for 30 min
10. Uncover and bake until golden brown (10-15 min)
NOTE: Typically I season the chicken with extra thyme and fresh garlic. I also use more cheese then they call for. I also don’t cook the liquid down very much because I find that if you do the noodles will get a little dry, thus the reason I also say to use a larger jar of Alfredo. While the recipe calls for 4 cups pasta I always make a largish box which is more then 4 cups (stretches the meal). Also, I rarely remember the nutmeg and it is still good AND never follow those precise measurements for the seasonings. *grin* END NOTE.
Ingredients
2 Packages frozen broccoli – thawed
2 tsp olive oil
1 Md onion
¼ tsp dried thyme
¼ tsp kosher salt
1/8 tsp pepper
½ cup dry white wine
1 jar Alfredo sauce (larger – 1lb - is better)
2 cups grated gouda (smoked or otherwise)
½ cup milk
1/8 tsp grated nutmeg
4 cups cooked penne (one largish box)
3 cups cooked chicken
¼ cup Italian bread crumbs
Directions
1. Preheat oven to 375
2. Squeeze out excess liquid of thawed broccoli
3. Heat olive oil – add onion, thyme, salt, pepper
4. Add wine, increase heat to high – cook till liquid has evaporated (2-3 min) then remove from heat
5. Stir in Alfredo sauce, ½ cup cheese, milk, and nutmeg
6. Stir in cooked pasta, broccoli, and chicken, and mix
7. Transfer to an large baking dish
8. Top with remaining cheese and bread crumbs
9. Sprinkle with paprika, cover with foil, bake for 30 min
10. Uncover and bake until golden brown (10-15 min)
NOTE: Typically I season the chicken with extra thyme and fresh garlic. I also use more cheese then they call for. I also don’t cook the liquid down very much because I find that if you do the noodles will get a little dry, thus the reason I also say to use a larger jar of Alfredo. While the recipe calls for 4 cups pasta I always make a largish box which is more then 4 cups (stretches the meal). Also, I rarely remember the nutmeg and it is still good AND never follow those precise measurements for the seasonings. *grin* END NOTE.
Mozzarella Chicken
A Fendrich classic! Sorry there aren’t real exact measurements, but that is what happens when it is a family recipe. One of the best things about this is the easiness and it uses stuff you can have on hand.
Ingredients
1 can cream of chicken soup
½ cup white wine (or ¼ cup cider vinegar and ¼ cup water with a little sugar)
4 boneless/skinless chicken breasts
Mozzarella chicken
Croutons
Melted Butter
Italian seasoning and garlic (fresh or powdered)
Directions
1. Pre-heat oven to 350
2. Mix together soup and wine
3. Place chicken breasts in pan, sprinkle with seasonings and cheese (lots of cheese)
4. Pour soup mix over chicken
5. Crush croutons in a plastic bag and pour melted butter into bag and mix
6. Sprinkle crouton mix over chicken
7. Place in oven for approximately 1 hour
8. Yummy with rice!
Ingredients
1 can cream of chicken soup
½ cup white wine (or ¼ cup cider vinegar and ¼ cup water with a little sugar)
4 boneless/skinless chicken breasts
Mozzarella chicken
Croutons
Melted Butter
Italian seasoning and garlic (fresh or powdered)
Directions
1. Pre-heat oven to 350
2. Mix together soup and wine
3. Place chicken breasts in pan, sprinkle with seasonings and cheese (lots of cheese)
4. Pour soup mix over chicken
5. Crush croutons in a plastic bag and pour melted butter into bag and mix
6. Sprinkle crouton mix over chicken
7. Place in oven for approximately 1 hour
8. Yummy with rice!
Mom's Stuffed Shells Florentine
I [Leeann] grew up on this recipe and wanted to share... soooo good!
1 pkg jumbo shells
1 - 10 oz pkg frozen spinach
2 lbs. ricotta cheese
1 egg
2 T parmesean cheese
1 jar marinara sauce
1/2 t salt and oregano
Bring 5 qts water to boil, add shells and parboil ~ 9 minutes. Drain and rinse in cold water immediately, draining again. Arrange on a flat surface, allowing to dry.
Cook spinach and mix with ricotta, egg and parmesean. Spoon mixture into each shell. Combine marinara with salt and oregano. Simmer about 2 minutes.
Using two 2-qt baking dishes, spread 1/2 cup sauce into each dish. Arrange shells on sauce and bake at 350 degrees for 15-20 minutes. Be careful not to allow them to cook too long, getting dried out on top.
Serve shells with remaining heated sauce.
1 pkg jumbo shells
1 - 10 oz pkg frozen spinach
2 lbs. ricotta cheese
1 egg
2 T parmesean cheese
1 jar marinara sauce
1/2 t salt and oregano
Bring 5 qts water to boil, add shells and parboil ~ 9 minutes. Drain and rinse in cold water immediately, draining again. Arrange on a flat surface, allowing to dry.
Cook spinach and mix with ricotta, egg and parmesean. Spoon mixture into each shell. Combine marinara with salt and oregano. Simmer about 2 minutes.
Using two 2-qt baking dishes, spread 1/2 cup sauce into each dish. Arrange shells on sauce and bake at 350 degrees for 15-20 minutes. Be careful not to allow them to cook too long, getting dried out on top.
Serve shells with remaining heated sauce.
Pan-Fried Pork Chops with Glazed Apples
This amazing and fairly simple recipe is a hit at the F and AW households! YUM!
2 tbsp firmly packed dark brown sugar
1 tbsp plus 1 tsp kosher salt
1 tbsp rosemary
4 pork chops
1 tbsp oil
2 med red apples – peeled and cut into ½ inch pieces
1 ½ cup chicken broth
1/3 cup apricot jam
¼ cup brandy
¼ tsp ground cinnamon
Combine brown sugar, kosher salt, and rosemary in small bowl and stir together. Coat the pork chops on both sides with mixture, gently massaging the meat with your fingers to jumpstart the curing process. Let stand for 15 min. Rinse the chops and pat dry. (It is actually important to do this. I [Leeann] didn't think it was until I put the highly-sugared chops into hot oil. Nothing like the smell and smoke of burning sugar in ones kitchen for ambiance!)
Season chops on both sides with pepper. Grease large skillet with oil, add the chops, and cook thoroughly. Transfer chops to a plate and cover with foil.
Add apples to skillet and cook stirring gently to brown slightly. Add the stock, jam, brandy, and cinnamon and stir well. Cook until the sauce thickens and is rich brown in color, about 10 min. Uncover chops and top with apples.
2 tbsp firmly packed dark brown sugar
1 tbsp plus 1 tsp kosher salt
1 tbsp rosemary
4 pork chops
1 tbsp oil
2 med red apples – peeled and cut into ½ inch pieces
1 ½ cup chicken broth
1/3 cup apricot jam
¼ cup brandy
¼ tsp ground cinnamon
Combine brown sugar, kosher salt, and rosemary in small bowl and stir together. Coat the pork chops on both sides with mixture, gently massaging the meat with your fingers to jumpstart the curing process. Let stand for 15 min. Rinse the chops and pat dry. (It is actually important to do this. I [Leeann] didn't think it was until I put the highly-sugared chops into hot oil. Nothing like the smell and smoke of burning sugar in ones kitchen for ambiance!)
Season chops on both sides with pepper. Grease large skillet with oil, add the chops, and cook thoroughly. Transfer chops to a plate and cover with foil.
Add apples to skillet and cook stirring gently to brown slightly. Add the stock, jam, brandy, and cinnamon and stir well. Cook until the sauce thickens and is rich brown in color, about 10 min. Uncover chops and top with apples.
Chicken Jack Verde
A simple, tasty recipe that can easily be jazzed up with canned green chilies or home-roasted chilies, if available/desired.
3 large chicken breasts
1 medium can salsa verde
jack cheese
Preheat oven to 400. Split chicken breasts and arrange on oiled 9x9 glass plan. Bake for 20 minutes. Remove from oven and cover chicken with salsa verde. Cook for 15 minutes; add a thick layer of jack cheese on top. Cook for 5 minutes or until cheese is thoroughly melted. Great with stuffing on the side!
3 large chicken breasts
1 medium can salsa verde
jack cheese
Preheat oven to 400. Split chicken breasts and arrange on oiled 9x9 glass plan. Bake for 20 minutes. Remove from oven and cover chicken with salsa verde. Cook for 15 minutes; add a thick layer of jack cheese on top. Cook for 5 minutes or until cheese is thoroughly melted. Great with stuffing on the side!
Sweet Potato Casserole
After a way-too-long sabbatical, we’re back – just in time for the holidays!
This is a family favorite of Sarah’s.
SENATOR RUSSELL'S SWEET POTATO CASSEROLE
3 c. cooked, mashed sweet potatoes
1 tsp. vanilla
1/2 c. milk
1/3 c. sugar
1/2 c. melted margarine
2 eggs
Beat with electric mixer the mashed sweet potatoes, sugar, eggs, vanilla, milk and margarine. Put into greased 2 quart casserole dish. Add topping:
1 c. brown sugar
1/3 c. flour
1/3 c. margarine
1 c. pecans
Mix until crumbly, then add nuts last. Sprinkle on top of sweet potato mixture. Bake at 350 degrees for 30 minutes.
This is a family favorite of Sarah’s.
SENATOR RUSSELL'S SWEET POTATO CASSEROLE
3 c. cooked, mashed sweet potatoes
1 tsp. vanilla
1/2 c. milk
1/3 c. sugar
1/2 c. melted margarine
2 eggs
Beat with electric mixer the mashed sweet potatoes, sugar, eggs, vanilla, milk and margarine. Put into greased 2 quart casserole dish. Add topping:
1 c. brown sugar
1/3 c. flour
1/3 c. margarine
1 c. pecans
Mix until crumbly, then add nuts last. Sprinkle on top of sweet potato mixture. Bake at 350 degrees for 30 minutes.
Tangy Pork Kabobs
This was an instant hit at our house recently. We didn’t even pre-marinate the meat, but threw that all on about 20 minutes before cooking. We also made up the baking option because it was raining the day we wanted to make this, and I think it was better than grilling (but I will have to test that theory).
The sweet/tangy thing works really, really, REALLY well.
Cut 2 one pound pork tenderloins into 1 inch cubes. Marinate overnight in:
3 tablespoons honey
2 tablespoons onion powder
2 tablespoons soy sauce
Before cooking, prepare the horseradish raspberry sauce as follows in a small mixing bowl:
1 18 ounce jar seedless raspberry preserves, warmed
¼ cup red wine vinegar
3 tablespoons prepared horseradish
2 tablespoons soy sauce
3 teaspoons garlic powder
1 ½ teaspoons ketchup
For grilling: Coat grill tack with cooking spray before starting the grill. Prepare grill for indirect heat. Drain and discard marinade. Sprinkle pork lightly with seasoned salt and pepper; thread pork onto metal or soaked wooden skewers. Grill kabobs 8-10 minutes, brushing occasionally with sauce.
For baking: Preheat oven to 400. Drain and discard marinade. Sprinkle pork lightly with seasoned salt and pepper; thread pork onto metal skewers and rest on any baking pan with an edge. Bake for 30 minutes or until done, brushing on sauce and turning throughout.
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