Wednesday, November 16, 2011

Recipes: Asian Stirfry Chicken and Broccoli

4 tablespoons soy sauce
2 tablespoon black bean sauce
4 teaspoons dark brown sugar
2 tablespoon fresh grated ginger
juice of 2 limes
1/2 cup oil
5 large garlic cloves, finely chopped
2 jalapeno peppers, minced
2 teaspoons ground ginger
2 teaspoons ground coriander
2 pounds boneless skinless chicken breasts, minced
20 ounces frozen broccoli florets, thawed
1 small bunch green onions, finely chopped
2 cups rice (4 cups cooked)
Whisk together the soy sauce, black bean sauce, brown sugar, grated ginger and lime juice in a small bowl and set aside. Heat the oil in a medium skillet over medium-high heat. Add the chopped garlic, minced chili peppers and ground coriander and cook until slightly softened and fragrant, just a couple of minutes. Add the minced chicken and cook until lightly brown and cooked through, using a spoon to break up chicken as you go. Increase the heat to high, add the soy sauce mixture and the broccoli and cook, stirring constantly until the broccoli is hot and the liquids in the pan have slightly reduced. Transfer to a serving bowl, top with sliced green onions and serve over rice. Serves 4-6.
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My Notes:
I picked this up off of the Great Value website and it's actually pretty good as is. I didn't mess with this other than double the recipe because we eat a lot of it.

Tuesday, November 15, 2011

Recipes: Coke Chicken and Herbed Potatoes

Prep and cook time about 60 minutes
Makes four servings
4 boneless, skinless chicken breasts, flattened to 1/4 inch thick
1 12 oz can of Coke
1/4 cup ketchup
1/2 cup honey barbeque sauce
Place all ingredients in a medium saucepan and bring to a boil. Cover and turn heat to medium. Cook for 20 minutes, stirring occasionally. Uncover and cook and additional 10 minutes until done.
Herbed Potatoes
3 large potatoes
1/2 teaspoon fresh ground pepper
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon rosemary
2 tablespoons oil
celery salt to taste
garlic salt to taste
Preheat oven to 450. Cut unpeeled potatoes into 1/4 inch slices. Place the potato slices on well greased shallow baking pan. Brush potato slices with oil and sprinkle the herbs over the top. Bake potatoes for 20 minutes until they are well browned and crisp.
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My Notes:
This recipe takes about an hour all said and done from the slicing to the prep and defrosting the frozen chicken that I like to use since it stores well. Defrost the chicken, wrap in plastic wrap to keep the chicken together while you pound it out, then drop in the pot. I serve these herbed potatoes with a lot of things because they're just super simple to make and can bake while you do other things.

Reiki

 I haven't posted in a long while, but I thought perhaps with all the craziness going on in 2020 (which I thought was going to be MY YEA...