Saturday, December 31, 2011

Chicken with Mustard Sauce

1 lb boneless, skinless chicken breast halves
salt & pepper
2 Tbsp unsalted butter
2 Tbsp olive oil
6 Tbsp chopped fresh parsley
6 Tbsp chopped scallions (about 5)
3 Tbsp Dijon mustard
3 Tbsp lime juice
1/2 c low sodium chicken broth

1.  Sprinkle chicken with salt & pepper.  Warm 1 Tbsp each butter & olive oil in a large skillet over medium heat.  Saute chicken until cooked through, turning once.  Remove chicken and keep warm.

2.  Reduce heat to medium-low, add remaining olive oil,  parsley, scallions, mustard & lime juice to the skillet and cook, stirring for about 2 minutes until well blended and heated through.  Be sure to scrape up and browned bits from the bottom of the pan.  Increase heat to medium; add broth and remaining butter & cook, whisking until butter has melted and sauce is hot. 

3.  Divide chicken among 4 plates, spoon sauce on top and serve.

Saturday, December 10, 2011

Creamy Almond Bars

Serves: 24 Prep Time: 45 Min Cook Time: 35 Min

Ingredients

CRUST
2 c flour
1 c butter, softened
1/2 c powdered sugar                       
 
FILLING
8 oz regular cream cheese, softened
1/2 c sugar
2 eggs
2 tsp almond extract                       
 
FROSTING
1 1/2 c powdered sugar
1/2 c butter, softened
1 1/2 Tbsp milk
1 tsp almond extract
sliced almonds

Directions

1. Mix and press crust ingredients into a greased 9x13 pan. Bake at 350 degrees for 20 minutes.           
 
2. Meanwhile, beat cream cheese and sugar for the filling with an electric mixer until smooth. Add the rest of the filling ingredients and beat until just mixed. Pour filling mixture over crust and bake for another 15 minutes.
3.  Combine all frosting ingredients with a mixer. Frost bars when they are cool and top with sliced almonds, if desired. Cut into 24 squares and serve immediately or serve chilled. Store in refrigerator.
 
*These bars would be good with other extract flavors, like lemon!

Wednesday, December 7, 2011

Taco Soup

  • 2 pounds ground beef
  • 1 (1.25 ounce) package taco seasoning mix
  • 1 1/2 cups water
  • 1 (15 ounce) can mild chili beans
  • 1 (15.25 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 (14.5 ounce) can stewed tomatoes
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 1 (4 ounce) can chopped green chilies
  • 1 (1 ounce) package ranch salad dressing mix

Directions

  1. In a Dutch oven or large kettle, cook beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in remaining ingredients. Simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.               

Serve with cornbread, and garnish with sour cream, cheese, and green onions if you want.  Serves 6.

Saturday, December 3, 2011

It was Chinese for dinner here tonight...

The egg roll recipe definitely needs a flavor boost, but other than that this was a yummy meal!

General Tso's Chicken

1/2 cup brown sugar
3 tablespoons hoisin sauce
3 tablespoons rice wine vinegar
3 tablespoons ketchup
2 tablespoons soy sauce
1/2 cup water
3-4 tablespoons cornstarch
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 tablespoons olive oil
1 tablespoon sesame oil
6-8 spring green onions, chopped
3 tablespoons fresh ginger, finely chopped or grated
hot pepper flakes (optional)

Mix together the first 6 ingredients (through the water) and set aside. This is the sauce.

Dredge the chicken cubes in the cornstarch, shaking off any excess. In a large skillet, heat the olive oil and saute the chicken until browned. Remove the chicken to a plate and tent with foil to keep warm.

Wipe pan clean with paper towel and add sesame oil with onions and chopped ginger. Fry about 1 minute, until fragrant. Add sauce mixture. Bring to a boil and simmer about 2 minutes, until the sauce thickens a bit. Add the chicken back to the skillet, toss to coat with sauce and continue cooking until the chicken is cooked through. Serve garnished with green onion tops and red pepper flakes, if desired.

Original Link


Egg Rolls

1 pound ground pork
1 teaspoon ground ginger
1 teaspoon garlic powder
1 quart peanut oil for frying
2 tablespoons all-purpose flour
2 tablespoons water
2 cups shredded cabbage
2 ounces shredded carrots
8 (7 inch square) egg roll wrappers
2 tablespoons sesame seeds (optional)

1. Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.

2. In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.

3. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.

4. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

*These were rather bland, thinking about how I am gonna spice them up next time!

 Original Link


Fried Rice

Serves 4 to 6
This is a basic recipe for fried rice that you can add to as desired. If adding other ingredients, increase the number of eggs to 3.

• 1 - 2 green onions, as desired
• 2 large eggs
• 1 teaspoon salt
• Pepper to taste
• 4 tablespoons oil for stir-frying, or as needed
• 4 cups cold cooked rice
• 1 - 2 tablespoons light soy sauce or oyster sauce, as desired.

Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.

Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.
Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce or oyster sauce as desired.

When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.

Original Link