3 T soy sauce
3 T honey[I doubled the sauce b/c I'm a saucy person :-)]
2 T oil (for frying)1.5 lbs of boneless, skinless chicken - dice it. [I used two of those frozen Costco breasts (that sounds weird :-), then butterflied them and diced.]
1 T of grated ginger [didn't use this, not a fan of ginger]
1 bunch of scallions, trimmed and sliced [used 2 stalks - only green part]
1 8oz can of sliced water chestnuts, drained
1/4 C roasted, unsalted, cashews [I used the "cashew pieces" from TJs, cheaper and already diced; I also used at least a 1/2 C maybe a whole Cup of Cashews, but then again, I'm a "nutty"][I also added a 1/2 of a zucchini chopped finely - to sneak in the vegetables w/ my kids - great flavor!]
1 small head of Boston/Bibb/Butter Lettuce leaves (separate & wash while chicken is cooking; dry off)
COMBINE the soy and honey in a small bowl
HEAT the oil in a large skillet over med-high heat.
SEASON chicken w/ 1/2 t pepper (I used red pepper for xtra kick, up to you - for kids maybe X pepper) and cook stirring occasionally, until it begins to brown, about 3-5 minutes.
LOWER heat to medium and stir in garlic [and ginger]. [I then pushed the cooked chicken to the side of the pan (to slow overcooking) and added in the zucchini to cook].
Add the scallions, stir and cook for 1 minute.
Stir in the water chestnuts and 1/2 the soy mixture [again, add as much sauce as you like] and continue to cook until the chicken is cooked through, about 4 minutes.
Remove from heat and sprinkle w/ the cashews [I added them in w/ the mixture in the pan to heat it all through for about a minute or two before removing.]
SERVE and use remaining sauce for drizzling.
Monday, June 16, 2008
Taco Skillet Pie by R. Herrick
Serve w/ any condiments - sour cream, tortilla chips, avocado...
1lb lean ground beef 1can (19oz) black beans w/ liquid
1 can (14.5oz) petite cut zesty jalapeno tomatoes (I couldn't find these so I added plain organic canned diced tomatoes and added 3/4 of a mini can of green chili peppers - it's *not* too spicy for kids!)
1 pkg. (1.25oz) mild taco seasoning (too salty for me, added 1/8-1/4 of a bag)
1 pouch (6.5 oz) cornbread mix (used the Jiffy box mix, but used *only* the mix, did not follow recipe)
2 large eggs
1/3 cup low fat milk
1T veg oil/olive oil
1/2 C mexican (or blended) shredded cheese
Cook ground up meat, drain & place in bottom of casserole dish.
Spread beans on top
Spread tomatoes on top(Spread green chilis on top - if used)
Sprinkle taco seasoning over it[My mom suggested adding sliced black olives, yum!]
Put cornbread mix in a small bowl, add 2 eggs, milk & oil & mix - your child could do this.
Then pour sticky cornbread mixture over the entire casserole.
Bake @ 375 until bread is golden (about 15-20 min; watch it).
Take out, sprinkle cheese over top.
Place back in oven until cheese is melted.
Let it cool for 5 minutes, Cut & Serve.
Serves 4-6 adults
1lb lean ground beef 1can (19oz) black beans w/ liquid
1 can (14.5oz) petite cut zesty jalapeno tomatoes (I couldn't find these so I added plain organic canned diced tomatoes and added 3/4 of a mini can of green chili peppers - it's *not* too spicy for kids!)
1 pkg. (1.25oz) mild taco seasoning (too salty for me, added 1/8-1/4 of a bag)
1 pouch (6.5 oz) cornbread mix (used the Jiffy box mix, but used *only* the mix, did not follow recipe)
2 large eggs
1/3 cup low fat milk
1T veg oil/olive oil
1/2 C mexican (or blended) shredded cheese
Cook ground up meat, drain & place in bottom of casserole dish.
Spread beans on top
Spread tomatoes on top(Spread green chilis on top - if used)
Sprinkle taco seasoning over it[My mom suggested adding sliced black olives, yum!]
Put cornbread mix in a small bowl, add 2 eggs, milk & oil & mix - your child could do this.
Then pour sticky cornbread mixture over the entire casserole.
Bake @ 375 until bread is golden (about 15-20 min; watch it).
Take out, sprinkle cheese over top.
Place back in oven until cheese is melted.
Let it cool for 5 minutes, Cut & Serve.
Serves 4-6 adults
Chicken Rub Recipe by J. Markarian
We always grill this and serve it in tortillas with black beans, rice, avocado and cheese. And it is super fast to make (no marinating).Mix together...1 TBS brown sugar2 tsp paprika1 1/2 tsp garlic powder1 1/2 tsp ground ginger1 tsp salt1/2 tsp ground cinnamon1/8 tsp ground cloves
2 breasts of chicken ( wash and pat dry)grapeseed oil (you can find this at TJ's) or you can use canola oil.
Heat your bbq grill.Coat the chicken with oil and rub on the spice mixtureThrow it on the bbq until done (Cooking time depends on how thick the breasts are. Sometimes if they are thick I will cut them in half length wise to shorten the cooking time.)When it's done cut it up and serve with tortillas, black beans, rice, avocado etc. etc. You will love the flavor of this chicken!!! Enjoy
2 breasts of chicken ( wash and pat dry)grapeseed oil (you can find this at TJ's) or you can use canola oil.
Heat your bbq grill.Coat the chicken with oil and rub on the spice mixtureThrow it on the bbq until done (Cooking time depends on how thick the breasts are. Sometimes if they are thick I will cut them in half length wise to shorten the cooking time.)When it's done cut it up and serve with tortillas, black beans, rice, avocado etc. etc. You will love the flavor of this chicken!!! Enjoy
Chile Relleno Casserole
Feel free to play around with the stuffing, Mexican chorizo is great for this, but we've also used hot Louisiana pork sausage. Or you can skip the pork all together and just use a jack cheese stuffing. Note that this casserole serves 8; you can easily cut the ingredients in half and use an 8x8 dish for the casserole.
Ingredients
· 8 poblano chiles
· 2 Tbsp olive oil
· 1 cup chopped onion
· 4 cloves garlic, minced
· 1 28-ounce can tomatoes
· Salt
· 1 pound Mexican chorizo (or other spicy sausage)
· 1 cup crumbled cotija cheese
· 1 teaspoon minced fresh oregano leaves
· 12 eggs
· 1/3 cup flour
· 1 teaspoon baking powder
· 1 1/2 cup Monterey jack or mild cheddar cheese, shredded
Method
1 Preheat broiler. Lay chiles in a single layer on a broiling pan (not a baking sheet that will warp in the heat of the broiler) or on a rack in a roasting pan. Position the the chilies one to two inches from the broiler element. Cook until chiles are blistering and black, a few minutes on all sides. Turn chiles over and broil until blistering and black all over. Alternatively, you can blacken the chilies directly over a gas burner. Put chilies in a paper bag or thick plastic bag. Let sit 15 minutes.
2 While the chilies are cooling, heat olive oil in a large sautée pan, on medium. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for a minute more. Add the tomatoes (break up any whole tomatoes before adding to the pan). Add a pinch of salt. Bring to a simmer and lower the heat to low. Gently simmer for 15-20 minutes. Remove from heat and set aside.
3 Carefully peel and discard the blackened skin off of the chilies. Cut off the stem ends, remove the seeds and discard. Set chiles aside on a layer of paper towels to dry.
4 In a large frying pan over medium-high heat, cook chorizo, stirring occasionally to break up the meat, until cooked through, about 4 minutes.
5 Preheat oven to 375°. Pour tomato sauce into the bottom of an 8x12 inch baking dish (the tomato sauce should be the consistency of a thin spaghetti sauce. If it is too thick, thin it out with a little water).
6 In a large bowl, mix chorizo, cotija, and oregano. Stuff chiles with sausage mixture and lay them on top of the tomato sauce in the pan.
7 In a large bowl, whisk the eggs thoroughly. Whisk in the flour, baking powder, and a pinch of salt. Sprinkle chiles with half of the jack or cheddar cheese. Pour egg mixture over chiles and sprinkle with remaining cheese.
8 Bake until top starts to brown and the eggs are set but still soft, about 30 minutes.
Ingredients
· 8 poblano chiles
· 2 Tbsp olive oil
· 1 cup chopped onion
· 4 cloves garlic, minced
· 1 28-ounce can tomatoes
· Salt
· 1 pound Mexican chorizo (or other spicy sausage)
· 1 cup crumbled cotija cheese
· 1 teaspoon minced fresh oregano leaves
· 12 eggs
· 1/3 cup flour
· 1 teaspoon baking powder
· 1 1/2 cup Monterey jack or mild cheddar cheese, shredded
Method
1 Preheat broiler. Lay chiles in a single layer on a broiling pan (not a baking sheet that will warp in the heat of the broiler) or on a rack in a roasting pan. Position the the chilies one to two inches from the broiler element. Cook until chiles are blistering and black, a few minutes on all sides. Turn chiles over and broil until blistering and black all over. Alternatively, you can blacken the chilies directly over a gas burner. Put chilies in a paper bag or thick plastic bag. Let sit 15 minutes.
2 While the chilies are cooling, heat olive oil in a large sautée pan, on medium. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for a minute more. Add the tomatoes (break up any whole tomatoes before adding to the pan). Add a pinch of salt. Bring to a simmer and lower the heat to low. Gently simmer for 15-20 minutes. Remove from heat and set aside.
3 Carefully peel and discard the blackened skin off of the chilies. Cut off the stem ends, remove the seeds and discard. Set chiles aside on a layer of paper towels to dry.
4 In a large frying pan over medium-high heat, cook chorizo, stirring occasionally to break up the meat, until cooked through, about 4 minutes.
5 Preheat oven to 375°. Pour tomato sauce into the bottom of an 8x12 inch baking dish (the tomato sauce should be the consistency of a thin spaghetti sauce. If it is too thick, thin it out with a little water).
6 In a large bowl, mix chorizo, cotija, and oregano. Stuff chiles with sausage mixture and lay them on top of the tomato sauce in the pan.
7 In a large bowl, whisk the eggs thoroughly. Whisk in the flour, baking powder, and a pinch of salt. Sprinkle chiles with half of the jack or cheddar cheese. Pour egg mixture over chiles and sprinkle with remaining cheese.
8 Bake until top starts to brown and the eggs are set but still soft, about 30 minutes.
Maui Chicken by G. Gentzkow
You can substitute drumsticks for 1 breast:2 drumsticks
6 chicken drumsticks
1.5 cups stuffing mix
3.5 oz macadamias
1 egg
3 tbs milk
3 tbs honey
3 tbs butter, melted
1/2 cup mayonnaise
4 tsp dijon mustard
1Preheat oven 375. Lighly coat a 15x10x1" baking pan with cooking spray; set pan aside. Skin chicken; set aside.
2In a shallow dish, stir together the stuffing mix and the nuts. In another shallow dish, combine the egg, milk, and 2 T of honey. Dip chicken into egg mixture, then into crumb mixture to coat.
3Arrange chicken in prepared pan. Drizzle with melted butter.
4Bake in for 45-55 minutes or until an instant-read thermomter registers 180. Do not turn chicken while baking.
5Meanwhile, for sauce, combine mayonnaise, mustard, and remaining 1 T honey.
6Serve chicken with sauce.
Preparation time: 15 minutes
Cooking time: 55 minutes
6 chicken drumsticks
1.5 cups stuffing mix
3.5 oz macadamias
1 egg
3 tbs milk
3 tbs honey
3 tbs butter, melted
1/2 cup mayonnaise
4 tsp dijon mustard
1Preheat oven 375. Lighly coat a 15x10x1" baking pan with cooking spray; set pan aside. Skin chicken; set aside.
2In a shallow dish, stir together the stuffing mix and the nuts. In another shallow dish, combine the egg, milk, and 2 T of honey. Dip chicken into egg mixture, then into crumb mixture to coat.
3Arrange chicken in prepared pan. Drizzle with melted butter.
4Bake in for 45-55 minutes or until an instant-read thermomter registers 180. Do not turn chicken while baking.
5Meanwhile, for sauce, combine mayonnaise, mustard, and remaining 1 T honey.
6Serve chicken with sauce.
Preparation time: 15 minutes
Cooking time: 55 minutes
Just Plain Good Hamburgers by Gma Hilstrom
1 lb ground beef
1 onion, grated
1 tsp salt
1/8 tsp Pepper
Place in a bowl and mix w/ hands. Form into patties. Grill. I’ve also made them by pressing a thumb print into the middle of the pattie (after mixing) and then putting a small dallup of butter in the dent. Then close it back up (re-form) and then grill. The butter does wonders to the juiciness…also does wonders to the abs & thighs J
1 onion, grated
1 tsp salt
1/8 tsp Pepper
Place in a bowl and mix w/ hands. Form into patties. Grill. I’ve also made them by pressing a thumb print into the middle of the pattie (after mixing) and then putting a small dallup of butter in the dent. Then close it back up (re-form) and then grill. The butter does wonders to the juiciness…also does wonders to the abs & thighs J
Crockpot Chili by C. Kemp
*2 lbs. ground chuck
* 1 cup chopped onion
* 1 green pepper, chopped
* 2 to 3 ribs celery, chopped
* 1 large (28 oz.) can crushed tomatoes
* 1 (8 oz.) can tomato sauce
* 2 cans kidney or pinto beans, drained
* 1 tsp. pepper
* 3 tsp. chili powder
* hot pepper, to taste, cayenne
* 1 tsp. garlic salt
PREPARATION:In a large skillet, brown the ground beef. Drain well. Combine all ingredients in a slow cooker; cover and cook for 7 to 8 hours on LOW, or until done.Serves 6 to 8.
* 1 cup chopped onion
* 1 green pepper, chopped
* 2 to 3 ribs celery, chopped
* 1 large (28 oz.) can crushed tomatoes
* 1 (8 oz.) can tomato sauce
* 2 cans kidney or pinto beans, drained
* 1 tsp. pepper
* 3 tsp. chili powder
* hot pepper, to taste, cayenne
* 1 tsp. garlic salt
PREPARATION:In a large skillet, brown the ground beef. Drain well. Combine all ingredients in a slow cooker; cover and cook for 7 to 8 hours on LOW, or until done.Serves 6 to 8.
Brie-Jalapeno Appetizer by A. Lee
1/2 package of puff pastry/filo bread, defrosted
1/2 package of large Presidents Brie Cheese (from Costco) or 2 small packages at local store
1/2 Jar of Jalapeno jelly (TJs doesn't carry it, sorry)
Directions: Cut puff pastry into a square, place on parchment-paper lined casserole dish (something w/ a lip on it), shave/cut white stuff off cheese, slice cheese and place on pastry, cover w/ jalapeno jelly. Take corner of pastry and fold to center (do this for all 4 sides). You can cut excess, re-roll & cut into fun shape (leaf, bow, etc.) if you want. Bake @ 350 until golden. Serve w/ crackers. Tastes & looks gourmet, yet it takes 5 minutes. Thanks, Alix!
1/2 package of large Presidents Brie Cheese (from Costco) or 2 small packages at local store
1/2 Jar of Jalapeno jelly (TJs doesn't carry it, sorry)
Directions: Cut puff pastry into a square, place on parchment-paper lined casserole dish (something w/ a lip on it), shave/cut white stuff off cheese, slice cheese and place on pastry, cover w/ jalapeno jelly. Take corner of pastry and fold to center (do this for all 4 sides). You can cut excess, re-roll & cut into fun shape (leaf, bow, etc.) if you want. Bake @ 350 until golden. Serve w/ crackers. Tastes & looks gourmet, yet it takes 5 minutes. Thanks, Alix!
Risotto w/ Sugar Snap Peas & Ham
This could be a whole meal, a 1st course before meat or a 2nd course after soup.
30 minutes total
1/2lb sugar snap peas, trimmed and cut in half on diagonal
3.5C chicken broth
2t olive oil
4 leeks, cleaned and thinly sliced (I've used yellow onion too, if you only have that on hand)
sometimes I add 1C of sautéed, sliced crimini or dark Italian mushrooms
2 cloves garlic, minced (Christopher Ranch pre-diced, in the jar, garlic makes life so much easier)
1C risotto (Arborio) rice
4oz cubed ham (1/2 of an 8oz package like Cumberland Gap - found in meat section)
1/2C grated fresh parmesan cheese (this makes all the difference)
1/4t black pepper
Directions: Cook peas in boiling water about 4 minutes or until crisp-tender (still very green). Drain and rinse w/ cold water (to stop cooking process); Heat oil in large saucepan over medium heat, add leeks and cook 6 minutes/until softened; Add garlic and cook 1 minute; Stir in rice and cook 1 minute; add broth 1/2 cup at a time (this is critical), stirring frequently (not covered!) until liquid is absorbed then add another 1/2 cup; Rice should be tender, yet firm (it should look sticky). Add peas and ham and cook, stirring constantly, 2 minute or until it's all heated through. Stir in parmesan cheese and pepper.
30 minutes total
1/2lb sugar snap peas, trimmed and cut in half on diagonal
3.5C chicken broth
2t olive oil
4 leeks, cleaned and thinly sliced (I've used yellow onion too, if you only have that on hand)
sometimes I add 1C of sautéed, sliced crimini or dark Italian mushrooms
2 cloves garlic, minced (Christopher Ranch pre-diced, in the jar, garlic makes life so much easier)
1C risotto (Arborio) rice
4oz cubed ham (1/2 of an 8oz package like Cumberland Gap - found in meat section)
1/2C grated fresh parmesan cheese (this makes all the difference)
1/4t black pepper
Directions: Cook peas in boiling water about 4 minutes or until crisp-tender (still very green). Drain and rinse w/ cold water (to stop cooking process); Heat oil in large saucepan over medium heat, add leeks and cook 6 minutes/until softened; Add garlic and cook 1 minute; Stir in rice and cook 1 minute; add broth 1/2 cup at a time (this is critical), stirring frequently (not covered!) until liquid is absorbed then add another 1/2 cup; Rice should be tender, yet firm (it should look sticky). Add peas and ham and cook, stirring constantly, 2 minute or until it's all heated through. Stir in parmesan cheese and pepper.
Ham & Cheese Turnovers
Light dinner or lunch (could even be an appetizer). So easy! and both kids can eat it (a rarity these days b/c of ages).
25 minutes total
1lb of refrigerated pizza dough (TJs has a good one or you can use Pillsbury - so much easier b/c you don't have to roll it out)
8oz of deli ham, thinly sliced
4oz swiss cheese (pepper jack & munster are good too)
1/2 yellow onion, chopped & sautéed in olive oil (you don't have to sauté them, but I think it makes it sweeter)
Served w/ a Side Salad: 2t whole grain mustard,2T evoo, & romaine lettuce (I serve it w/ a homemade lite balsamic dressing)
Directions: Heat oven to 400; Roll out pizza dough & cut into 8 triangles (if you use Pillsbury pizza dough, it'll make about 12-14 triangles); Stack a piece of ham, cheese and onion on each triangle and roll up dough (some of filling will stick out- you can let it or pull wrap it up). They end up looking like Pillsbury croissants. Place triangles on parchment-lined baking sheet. Bake until golden; about 15-20 minutes. Done & Delish! Serves 4-6.
25 minutes total
1lb of refrigerated pizza dough (TJs has a good one or you can use Pillsbury - so much easier b/c you don't have to roll it out)
8oz of deli ham, thinly sliced
4oz swiss cheese (pepper jack & munster are good too)
1/2 yellow onion, chopped & sautéed in olive oil (you don't have to sauté them, but I think it makes it sweeter)
Served w/ a Side Salad: 2t whole grain mustard,2T evoo, & romaine lettuce (I serve it w/ a homemade lite balsamic dressing)
Directions: Heat oven to 400; Roll out pizza dough & cut into 8 triangles (if you use Pillsbury pizza dough, it'll make about 12-14 triangles); Stack a piece of ham, cheese and onion on each triangle and roll up dough (some of filling will stick out- you can let it or pull wrap it up). They end up looking like Pillsbury croissants. Place triangles on parchment-lined baking sheet. Bake until golden; about 15-20 minutes. Done & Delish! Serves 4-6.
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