Ingredients:
1 cup brown sugar
2/3 cup vinegar
14 cup lemon-lime soda
2-3 tsp garlic, minced
2 Tb soy sauce
1 tsp pepper
4-6 chicken breasts, cut into bite size pieces
Method:
Place chicken in the bottom of the crock pot. Mix together all other ingredients and pour over chicken. Cook for 4-6 hours or until chicken is no longer pink. Serve over rice.
*if you don't want this to be a slow cook meal, brown chicken in skillet. Combine other ingredients in skillet and allow to simmer until reduced to a sauce*
Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts
Friday, May 8, 2009
Soy-Glazed Flank Steak
Ingredients:
1/4 cups soy sauce
2 Tb mirin (rice wine~ can substitute white wine with some added sugar or sugar water)
1 Tb rice vinegar (not seasoned)
1 tsp minced fresh ginger
1 tsp crushed red-pepper flakes
1 Tb safflower oil
1 Flank Steak (1 1/4 Lb)
2 tsp coarse salt
1/2 tsp freshly ground pepper
Method:
Bring soy sauce, mirin, vinegar, ginger, garlic, and red-pepper flakes to a boil in a saucepan on high heat. Reduce heat; simmer until reduced by half, about 5 minutes.
Heat a skillet over high heat; add oil. Season steak all over with salt and pepper. Cook for 3 minutes on each side. Reduce heat to medium, and brush top of steak with some glaze; flip, and cook for 1 minute. Brush with remaining glaze, flip, and cook for 1 minute more. Transfer steak to a cutting board; let rest for 5 minutes. Slice steak against the grain into 1/8 inch-thick strips, and serve on top of alongside spring green salad or baked potato.
1/4 cups soy sauce
2 Tb mirin (rice wine~ can substitute white wine with some added sugar or sugar water)
1 Tb rice vinegar (not seasoned)
1 tsp minced fresh ginger
1 tsp crushed red-pepper flakes
1 Tb safflower oil
1 Flank Steak (1 1/4 Lb)
2 tsp coarse salt
1/2 tsp freshly ground pepper
Method:
Bring soy sauce, mirin, vinegar, ginger, garlic, and red-pepper flakes to a boil in a saucepan on high heat. Reduce heat; simmer until reduced by half, about 5 minutes.
Heat a skillet over high heat; add oil. Season steak all over with salt and pepper. Cook for 3 minutes on each side. Reduce heat to medium, and brush top of steak with some glaze; flip, and cook for 1 minute. Brush with remaining glaze, flip, and cook for 1 minute more. Transfer steak to a cutting board; let rest for 5 minutes. Slice steak against the grain into 1/8 inch-thick strips, and serve on top of alongside spring green salad or baked potato.
Thursday, April 16, 2009
Han Fried Rice
acquire 4 cups white rice (i had an idea if you do not have a rice cooker then buy some white rice at any Chinese restaurant, leave in fridge over night should be good to go)
Also I have tried different meats, ham, chicken and shrimp they are all great our family favorite is shrimp.
ingredients:
8 oz small shrimp
1/2 tsp salt (this is only for the shrimp)
pepper
1/2 tsp cornstarch (this is only for the shrimp)
2 tablespoons olive oil divided
3 eggs beaten
1 bunch green onions minced
4 cups cooked rice
3/4 cup frozen peas and carrots
1 Tablespoon soy sauce (i use more than this)
1 teaspoon sesame oil
method:
In a bowl, toss raw pealed shrimp with the salt, pepper, cornstarch, let marinate for 10 min at room temp. heat up walk or stir fry pan on high heat. when the pan is hot enough for a bead of water to instantly sizzle and evaporate and 1 tablespoon of the oil and swirl to coat.
Add the shrimp, quickly spreading out around the cooking surface area so that they are not overlapping. Let fry, untouched for 30 sec, flip over and let the other side fry for 30 sec. or until about 80 % cooked through, remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible
Turn the heat to med, let the pan heat up again, Add the eggs, stirring in a quick motion to break up and scramble the eggs. when the eggs are almost cooked through put on plate with shrimp
Use paper towel to wipe pan and return to high heat with the remaining 1 tablespoon oil swirl to cook.when the oil is hot add the onions, fry until fragrant, 30 sec Add the rice stir well to mix onions throughout. spread the rice all around the pan let rice heat up untouched about 1-2 min then toss rice again, spread out on pan.
drizzle soy sauce all around the rice and toss. Add the peas and carrots the eggs and shrimp and the sesame oil, tossing to mix the rice evenly with all the ingredients. Let everything heat up again until the rice grains are hot again taste and add more soy sauce if desired.
serves 4
I like to put 1 clove minced garlic in with the green onions, and also i like to put different veggies in like frozen broccoli
Enjoy!
Also I have tried different meats, ham, chicken and shrimp they are all great our family favorite is shrimp.
ingredients:
8 oz small shrimp
1/2 tsp salt (this is only for the shrimp)
pepper
1/2 tsp cornstarch (this is only for the shrimp)
2 tablespoons olive oil divided
3 eggs beaten
1 bunch green onions minced
4 cups cooked rice
3/4 cup frozen peas and carrots
1 Tablespoon soy sauce (i use more than this)
1 teaspoon sesame oil
method:
In a bowl, toss raw pealed shrimp with the salt, pepper, cornstarch, let marinate for 10 min at room temp. heat up walk or stir fry pan on high heat. when the pan is hot enough for a bead of water to instantly sizzle and evaporate and 1 tablespoon of the oil and swirl to coat.
Add the shrimp, quickly spreading out around the cooking surface area so that they are not overlapping. Let fry, untouched for 30 sec, flip over and let the other side fry for 30 sec. or until about 80 % cooked through, remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible
Turn the heat to med, let the pan heat up again, Add the eggs, stirring in a quick motion to break up and scramble the eggs. when the eggs are almost cooked through put on plate with shrimp
Use paper towel to wipe pan and return to high heat with the remaining 1 tablespoon oil swirl to cook.when the oil is hot add the onions, fry until fragrant, 30 sec Add the rice stir well to mix onions throughout. spread the rice all around the pan let rice heat up untouched about 1-2 min then toss rice again, spread out on pan.
drizzle soy sauce all around the rice and toss. Add the peas and carrots the eggs and shrimp and the sesame oil, tossing to mix the rice evenly with all the ingredients. Let everything heat up again until the rice grains are hot again taste and add more soy sauce if desired.
serves 4
I like to put 1 clove minced garlic in with the green onions, and also i like to put different veggies in like frozen broccoli
Enjoy!
Oven Fried Pork Chops
preheat oven to 375
4 to 5 Pork chops (i like the ones with bone in they cook faster)
1 box stove top stuffing
2 eggs beat
1 cup milk
method:
crush the stove top in a bag with rolling pin or food processor
use defrosted chops dip them in milk then egg then throw them in
the bag with stove top, shake to coat, and put in sprayed 13 x 9 pan
cook for 20 min on one side then turn over, cook another 10-15 depending on the thickness of your chops, serve with cheesy potatoes and a veggie great easy meal!!
4 to 5 Pork chops (i like the ones with bone in they cook faster)
1 box stove top stuffing
2 eggs beat
1 cup milk
method:
crush the stove top in a bag with rolling pin or food processor
use defrosted chops dip them in milk then egg then throw them in
the bag with stove top, shake to coat, and put in sprayed 13 x 9 pan
cook for 20 min on one side then turn over, cook another 10-15 depending on the thickness of your chops, serve with cheesy potatoes and a veggie great easy meal!!
Wednesday, April 15, 2009
Chicken Cacciatore
Ingredients:
1 package frozen breaded chicken breast patties (partially thawed)
1 medium green bell pepper, sliced into strips
1 cup sliced mushrooms (fresh or canned)
1 small onion, chopped
2 cans (14 1/2 oz each) Italian-seasoned diced tomatoes (do not drain)
1 garlic clove, pressed
1 package cooked linguine
Method:
Slice thawed chicken patties into 3/4 inch strips and cook in pan 5 minutes, turning frequently. Add tomatoes, bell pepper, mushrooms, onion, and garlic. Bring to a boil. Cover and reduce heat. Simmer 8-10 minutes or until vegetables are tender. Serve over hot linguine. Sprinkle with Parmesan or Romano cheese.
1 package frozen breaded chicken breast patties (partially thawed)
1 medium green bell pepper, sliced into strips
1 cup sliced mushrooms (fresh or canned)
1 small onion, chopped
2 cans (14 1/2 oz each) Italian-seasoned diced tomatoes (do not drain)
1 garlic clove, pressed
1 package cooked linguine
Method:
Slice thawed chicken patties into 3/4 inch strips and cook in pan 5 minutes, turning frequently. Add tomatoes, bell pepper, mushrooms, onion, and garlic. Bring to a boil. Cover and reduce heat. Simmer 8-10 minutes or until vegetables are tender. Serve over hot linguine. Sprinkle with Parmesan or Romano cheese.
Sunday, April 5, 2009
Mamma's Shepards Pie
Ingredients:
1 lb Hamburger
1 can Sweet Corn
1 can Green Beans
2 cans Tomato Soup
4-6 servings of mashed potatoes (instant potatoes makes this a 15 min meal)
1 cup Cheddar Cheese
Method:
Brown and drain the hamburger in a very large, deep skillet. Drain water from only the beans, and add beans, corn with juice, and both cans of tomato soup into skillet. Allow to come to a low simmer. If sauce is too thick, add a little water. Top with mashed potatoes and cheese. Turn off heat and cover with lid to allow the cheese to melt. Serves a family of 4-6 with leftovers.
1 lb Hamburger
1 can Sweet Corn
1 can Green Beans
2 cans Tomato Soup
4-6 servings of mashed potatoes (instant potatoes makes this a 15 min meal)
1 cup Cheddar Cheese
Method:
Brown and drain the hamburger in a very large, deep skillet. Drain water from only the beans, and add beans, corn with juice, and both cans of tomato soup into skillet. Allow to come to a low simmer. If sauce is too thick, add a little water. Top with mashed potatoes and cheese. Turn off heat and cover with lid to allow the cheese to melt. Serves a family of 4-6 with leftovers.
Saturday, March 28, 2009
Meat Loaf Muffins
Ingredients:
1 teaspoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1 teaspoon dried oregano
2 garlic cloves minced
1 cup ketchup, divided
1 1/2 lbs ground beef, extra lean
1 cup finely crushed fat free saltine crackers (about 20)
2 tablespoons prepared mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
2 large eggs
cooking spray
To Make:
Preheat oven to 350 degrees.
Heat the olive oil in a large nonstick skillet over medium high heat. Add chopped onion, chopped carrots, dried oregano, and minced garlic. Saute about 2 minutes and let cool.
Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients, except cooking spray, in a large bowl.
Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each muffin with ketchup. Bake at 350 degrees for 25 minutes or until a thermometer registers 160 degrees. Let stand for 5 minutes.
1 teaspoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1 teaspoon dried oregano
2 garlic cloves minced
1 cup ketchup, divided
1 1/2 lbs ground beef, extra lean
1 cup finely crushed fat free saltine crackers (about 20)
2 tablespoons prepared mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
2 large eggs
cooking spray
To Make:
Preheat oven to 350 degrees.
Heat the olive oil in a large nonstick skillet over medium high heat. Add chopped onion, chopped carrots, dried oregano, and minced garlic. Saute about 2 minutes and let cool.
Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients, except cooking spray, in a large bowl.
Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each muffin with ketchup. Bake at 350 degrees for 25 minutes or until a thermometer registers 160 degrees. Let stand for 5 minutes.
Monday, March 23, 2009
Easy Chicken Enchiladas
Ingredients:
Canned chicken
Canned diced
Green chilies
1 can Cream of Chicken / Celery Soup
Sour cream - 2-3 large tablespoons
Sliced olives (optional)
Tortillas
Grated Cheese
Red Enchilada Sauce
Instructions:
Prepare pan by coating with sour cream. Mix ingredients in a bowl. Put 1- 1 ½ tablespoon of mix in each tortilla. Roll into tubes. Top with red sauce and cheese. (No sauce on the “kids” pan).
Canned chicken
Canned diced
Green chilies
1 can Cream of Chicken / Celery Soup
Sour cream - 2-3 large tablespoons
Sliced olives (optional)
Tortillas
Grated Cheese
Red Enchilada Sauce
Instructions:
Prepare pan by coating with sour cream. Mix ingredients in a bowl. Put 1- 1 ½ tablespoon of mix in each tortilla. Roll into tubes. Top with red sauce and cheese. (No sauce on the “kids” pan).
Sunday, March 22, 2009
Homemade Nachos
Topping Suggestions:
cheese
cooked refried beans or black beans
cooked ground beef
corn
olives
tomatoes
avocado or guacamole
salsa
sour cream
yellow or green onions
bell peppers
jalapenos or green chiles
Family Style:
Turn your oven broiler on. Cover a cookie sheet with tortilla chips. Top with cheese, cooked beans, and hamburger. Place under broiler for about 5 minutes. Watch it closely or the cheese and or tortilla chips will burn! You can either put the toppings on out of the oven or let everyone put their own toppings on after they take some chips.
cheese
cooked refried beans or black beans
cooked ground beef
corn
olives
tomatoes
avocado or guacamole
salsa
sour cream
yellow or green onions
bell peppers
jalapenos or green chiles
Family Style:
Turn your oven broiler on. Cover a cookie sheet with tortilla chips. Top with cheese, cooked beans, and hamburger. Place under broiler for about 5 minutes. Watch it closely or the cheese and or tortilla chips will burn! You can either put the toppings on out of the oven or let everyone put their own toppings on after they take some chips.
Chicken Marsala
Ingredients:
1 (1/4 lb) thin sliced chicken breast cutlets
1/2 tsp salt
1/2 tsp coarsely ground black pepper
2 tsp olive oil
2 cups sliced fresh mushrooms
2 tsp all purpose flour
1/4 cup Marsala Wine
1/4 cup reduced sodium chicken broth
Sprinkle chicken with salt and pepper. Heat oil in a large non stick skillet over medium high heat. Add chicken and cook through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.
Add mushrooms to skillet and cook, stirring frequently, until browned (about 3 minutes). Sprinkle mushrooms with flour, stirring to blend. Add the Marsala and broth, bring to a boil. Cook, stirring occasionally, until sauce thickens (about 3 minutes). Spoon sauce over chicken.
Serve with red potatoes or rice and spinach for a low calorie meal.
1 (1/4 lb) thin sliced chicken breast cutlets
1/2 tsp salt
1/2 tsp coarsely ground black pepper
2 tsp olive oil
2 cups sliced fresh mushrooms
2 tsp all purpose flour
1/4 cup Marsala Wine
1/4 cup reduced sodium chicken broth
Sprinkle chicken with salt and pepper. Heat oil in a large non stick skillet over medium high heat. Add chicken and cook through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.
Add mushrooms to skillet and cook, stirring frequently, until browned (about 3 minutes). Sprinkle mushrooms with flour, stirring to blend. Add the Marsala and broth, bring to a boil. Cook, stirring occasionally, until sauce thickens (about 3 minutes). Spoon sauce over chicken.
Serve with red potatoes or rice and spinach for a low calorie meal.
Romano's Macaroni Grill - Pasta Milano
Alfredo Sauce Ingredients:
1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups grated fresh Parmesan cheese
1/4 cup chopped fresh parsley
Melt butter in medium sauce pan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese whisking quickly while heating through. Stir in parsley and add to recipe below.
Pasta Milano Ingredients:
1 tsp olive oil
1 tsp roasted garlic
1 cup fresh sliced mushrooms
1 Tbsp sun dried tomatoes
1 tsp fresh parsley
2 oz chicken stock
3-5 oz cooked pulled chicken (or grilled chicken breast)
1 cup Alfredo sauce
4 oz cooked bow tie pasta (about 2 cups cooked)
1 Tbsp grated fresh Parmesan cheese
Cook bow tie pasta in water. While the pasta is cooking, heat a 10" saute pan. Add olive oil, mushrooms, sun dried tomatoes, parsley, stock, chicken, and garlic. Add Alfredo sauce, bow tie pasta and toss. Put in a large pasta bowl and garnish with parsley, Parmesan cheese, fresh tomatoes and fresh basil.
Note: Jake usually doubles the recipe to have leftovers.
1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups grated fresh Parmesan cheese
1/4 cup chopped fresh parsley
Melt butter in medium sauce pan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese whisking quickly while heating through. Stir in parsley and add to recipe below.
Pasta Milano Ingredients:
1 tsp olive oil
1 tsp roasted garlic
1 cup fresh sliced mushrooms
1 Tbsp sun dried tomatoes
1 tsp fresh parsley
2 oz chicken stock
3-5 oz cooked pulled chicken (or grilled chicken breast)
1 cup Alfredo sauce
4 oz cooked bow tie pasta (about 2 cups cooked)
1 Tbsp grated fresh Parmesan cheese
Cook bow tie pasta in water. While the pasta is cooking, heat a 10" saute pan. Add olive oil, mushrooms, sun dried tomatoes, parsley, stock, chicken, and garlic. Add Alfredo sauce, bow tie pasta and toss. Put in a large pasta bowl and garnish with parsley, Parmesan cheese, fresh tomatoes and fresh basil.
Note: Jake usually doubles the recipe to have leftovers.
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