Honey Garlic Chicken

Stumbled across making this one day when we were tired of "the usual" and had limited ingredients to make dinner. Typical though, amIright? Anyway, I found a few ideas online, but this is the hybrid version that I have been making recently. Enjoy! 

Ingredients:

-Oil for pan searing (I use Avocado Oil these days, it has a high temperature tolerance, so my oil doesn't burn.)

-1 1/2 lbs boneless, skinless chicken breast, cut into 1" cubes

-Salt/ Pepper

-1 lb russet potatoes, scrubbed and cut in 1" cubes (about 4 medium potatoes)

-Carrots, peeled and sliced thick

Glaze

-1/4 cup honey

-1/4 cup low sodium soy sauce

-3 cloves garlic, minced

-Pinch of red pepper flakes

Optional for serving

-Rice

-Chow mein noodles

-Coconut

-Slivered almonds

-Cashews

-Sliced green onions

Instructions

1) Heat oil in a large skillet over med-high heat

2) Whisk together ingredients for glaze until well combined, then set aside

3) Add chicken and lightly season (easy on the salt, because we're using soy sauce in the recipe), cook until chicken is browned then remove and set aside.

4)  Add potatoes and carrots to same skillet and saute several minutes until mostly soft

5) Add chicken back in to skillet, mixing in glaze. Reduce heat and let simmer for several minutes until potatoes and carrots are soft and ready to eat.

6) Serve over rice. Top with desired toppings. 

Beef n Broccoli

I love making Beef and Broccoli at home. It's such an easy asian dish to make at home, and a good way to fill my kids with some broccoli:) Every time I make it, I have to look this recipe back up so I figured I should probably just add it here to the blog. Then I'll always be able to find it! 

Ingredients:

• 2 teaspoons vegetable oil
• 1/2 teaspoon ginger, minced
• 1 tablespoon garlic, chopped
• 1/2 cup soy sauce
• 1/2 cup water
• 3/4 cup dark brown sugar
• vegetable oil, for frying 
• 1 lb flank steak **I used a grilling steak I had in the freezer. A flank is a cheaper cut, but I just used what I had on hand. 
• 1/4 cup cornstarch
• 2-3 large crowns broccoli, cut in bite size florets

Directions:

1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
   Don't get the oil too hot.
2. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
3. ** I didn't happen to have fresh garlic or ginger on me, so I added powdered, and started at this step.
   Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
4. Remove it from the heat.
5. Slice the steak against the grain into 1/4" thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts).
6. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
7. Let the beef sit for about 10 minutes so that the cornstarch sticks.
8. As the beef sits, heat up oil in a wok (you may also use a skillet for this step).
9. Heat the oil over medium heat until it's nice and hot, but not smoking.
10. Add the beef to the oil and sauté for for a few minutes, or until the beef is browned on both sides. 
11. Stir the meat around a little so that it cooks evenly. 
12. Remove excess oil if any. 
    
    
    Add the sauce mixture. Let simmer for one minute. 
13. Add broccoli. Cover to help broccoli steam cook. 
    
    
    When broccoli is bright green and tender, remove from stove, serve over rice. 
    
    
    
    
    

Cafe Rio Shredded Pork

6 lbs pork
1 16 oz. jar salsa
1 can Coke
2 c. brown sugar
Place roast in crockpot and fill halfway up the roast with water. Cook 5 hrs, drain water. Cut into smaller pieces or shred if tender enough. Mix salsa, coke, and brown sugar and pour over roast. Cook 3 hrs longer, shred. 

Serve inside tortillas or over salad blend. Mix with Creamy Cilantro Ranch Dressing for a great meal!

Cafe Rio Shredded Chicken

1 small bottle Zesty Italian dressing
1 Tb chili powder
1 Tb cumin
3 cloves minced garlic
5 lbs chicken breast
Mix all together in crockpot, cook 4-6 hrs. Shred chicken and cook 1 hr longer 

Serve inside tortillas or over salad blend. Mix with Creamy Cilantro Ranch Dressing for a great meal!

Cheesy Stuffed Shells

This recipe was actually shared with me by Aubrey Horner, and our family loved it. Liked it so much that it has since entered our rotation of meals, and better yet, I make a large batch of it, then package the supplies together and freeze for a fast meal during the week.

Ingredients:

1 16oz container of low fat cottage cheese
1 10oz pkg. frozen chopped spinach (for our family we omit the spinach)
1 c. mozzarella cheese
1/4 c. grated Parmesan cheese
1 tsp. Italian seasoning
20 jumbo pasta shells, cooked, drained
1 26oz jar of spaghetti sauce
1 large tomato chopped

Directions:

Heat oven to 400. Mix cottage cheese, spinach, 1/2 c. mozzarella, Parmesan, and Italian seasoning, spoon into shells. Mix sauce and tomatoes spoon 1/2 into 9x13 dish. Add filled shells, top with remaining sauce. Cover and bake 25 min. Top with remaining cheese and bake uncovered for 2 min.

Chicken Breasts in Garlic Sauce

I found this recipe on iVillage, and thought it was not only simple, only used one dish, and tasted pretty good. it paired perfectly with the Crash Hot Potatoes. Ingredients:

15 garlic cloves, unpeeled (didn't have any, so I used dehydrated minced garlic, seemed fine)
1 TBsp butter
1 cup apple juice
1 TBsp EVOO
4 chicken breasts, with skin and bone (I used boneless/skinless, but I think I'll try bone-in next time. Plus, bone-in is usually cheaper and I never have good recipes to use it with.)
3/4 cup heavy cream
1 TBsp chopped thyme (I used dehydrated and decreased amount)


Directions:

-Preheat the oven to 350 degress. Parcook the unpeeled garlic cloves in boiling salt water for 4 minutes. Drain, rinse under cold, running water and peel. Set aside. (I skipped this, since I didn't use fresh)

-Heat the oil and butter in a shallow flameproof casserole over medium-high heat. Add the chicken, skin side down, and cook for about 4 minutes, or until the skin is deep golden brown. Turn over, add the apple juice, garlic cloves, and bay leaf, then bring to a simmer. Cover and bake for 20-25 minutes, or until chicken shows no sign of pink when pierced with a knife.

-Using slotted spoon, transfer chicken and half of garlic cloves to a deep platter and keep warm. SKim fat form the cooking juices, then bring to a boil over high heat. Cook, crushing the garlic into the sauce with a spoon about 5 minutes, or until thickened.

-Add the cream and cook for 1 minute longer. Season with salt and pepper. Return the chicken to the casserole and baste. Sprinkle with the thyme and serve immediately.

The only thing I will do different next time is let the sauce cook down longer, I would have liked it thicker.

Santa Fe Chicken Tortellini Casserole

Ingredients:

1 pkg (9 oz) refrigerated cheese-filled tortellini
3 Tbs. olive or vegetable oil
2 cups broccoli flowerets
1 medium onion, chopped (1/2 cup)
1 medium red bell pepper, chopped (1 cup)
3 Tbs. all-purpose flour
3/4 cup milk
3/4 cup chicken broth
1 tsp. ground cumin
4 cups cut-up cooked chicken
3/4 cup shredded Monterey Jack cheese (3 oz)
1/2 cup shredded Colby cheese (2 oz)
1/2 cup crushed tortilla chips, if desired

Directions:

1. Heat oven to 325 degrees. Spray 3-quart casserole dish with cooking spray.
2. Cook and drain tortellini as directed on package.
3. Meanwhile, in 10" skillet, heat 1 Tbs. of the oil over medium-high heat. Cook broccoli, onion and red bell pepper in oil about 3 minutes, stirring frequently, until crisp-tender. Remove broccoli mixture from skillet.
4. In same skillet, cook flour and remaining 2 Tbs. oil over low heat, stirring constantly, until smooth. Stir in milk, broth and cumin. Heat to boiling over medium heat, stirring constantly; remove from heat. Stir in chicken, Monterey Jack cheese, tortellini and broccoli mixture. Spoon into casserole.
5. Bake uncovered 30 minutes. Sprinkle with Colby cheese and tortilla chips. Bake 5 minutes longer or until casserole is hot in center and cheese is melted.

Summer's Sweet Crock Pot Chicken

Okay, I had this at Summer's house and it was delicious!! I guess it's a bit "Cafe Rio"-ish... but I've never eaten there, so I have no clue. Anyway, she told me how to make it....


Put some chicken in your crock pot, then add equal parts brown sugar and salsa, then let it cook for several hours, shred it up, mix it around and cook a bit longer, and then you've got some delicious sweet and spicy shredded chicken. We had this in burritos with lots of yummy toppings, but I also make this along with some Celery Salsa and either serve together, or pile all of it on a bed of lettuce and have an awesome salad!

I don't really have any good measurements or dimensions for you... I think I did about 3 chicken breasts and maybe 1/2 cup sugar and salsa. You could also substitute a can of Rotel and some hot sauce, it would be very much the same.

Chicken Crescents

2 c. cooked shredded chicken
16 oz cream cheese, softened
1/2 tsp poultry seasoning
1/2 tsp salt
1/2 tsp pepper
4 packages crescent rolls

Mix together cream cheese, poultry seasoning, salt, and pepper. Stir in chicken. Flatten out crescent rolls a little, then put some chicken mixture into each and roll up. Bake at 350 for 20 min.

Whisk together sauce in a small bowl:
2 cans cream of chicken soup
1/8 tsp pepper
1/8 tsp poultry seasoning

Pour sauce onto baked crescent rolls. Bake for an additional 10 min.

Regular ol' Chicken Strips

I got this recipe from PWCooks, I had chicken dethawed, but no idea what to do with it. These were fairly quick and super yummy, and once again, the kids loved them. I would imagine you could bake them instead of frying if you wanted a healthier option...

Ingredients
1 package Chicken Breasts, Cut Into Strips (sometimes Called "tenders" Or "strips")
Buttermilk
1-½ cup Flour
2 teaspoons (to 3 Teaspoons) Lawry's Seasoning Salt (I made my own, here)
Vegetable Oil

Instructions
Start by rinsing and drying your chicken strips. Next, in a bowl submerge the chicken strips in buttermilk for 15 to 20 minutes (or longer if you’d like).

In another bowl combine about 1 ½ cups flour and 2 to 3 teaspoons of Lawry’s Seasoning Salt (or other seasonings if you prefer). Mix this together well. Next, add about ¼ to ½ cup of buttermilk into the flour mixture and stir lightly with a fork as you add it.

Heat about 1 inch of vegetable oil in a large skillet over medium-low to medium heat.
Remove a few of the buttermilk-soaked strips and place them in the flour mixture, turning them over to coat them thoroughly. Place them on a plate. Continue coating chicken strips until they are all ready to cook.

When the oil is sufficiently heated, begin cooking the strips a few at a time. Cook them for about a minute and a half or so on each side. When golden and crispy, remove them to a paper towel-lined plate.

Serve with your favorite dipping sauce. Yum!

Kellogg's Double-Coated

Preparation Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 8

Ingredients
7 cups Kellogg's Corn Flakes® (crushed to 1 3/4 cups)
1 egg
1 cup fat-free milk
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 pounds chicken pieces, (without or with skin) rinsed and dried
3 tablespoons margarine or butter, melted

Directions
1. Place KELLOGG'S CORN FLAKES cereal in shallow dish or pan. Set aside.

2. In medium mixing bowl, beat egg and milk slightly. Add flour, salt and pepper. Mix until smooth. Dip chicken in batter. Coat with cereal. Place in single layer, in shallow baking pan coated with cooking spray or foil lined. Drizzle with margarine.

3. Bake at 350° F about 1 hour or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking. Serve hot.

Bourbon Chicken

I got this recipe from My Kitchen Cafe sometime ago. It is easy, fast, and super yummy!

Ingredients:
2 lb boneless skinless chicken breasts cut into bite sized pieces
cornstarch (for dusting chicken- optional)
4 Tb oil

Sauce:
1 garlic clove (minced)
1 tsp ginger (ground ginger or you can use fresh)
1/2 tsp crushed red pepper flakes
1/4C apple juice
1/3C light brown sugar
2 Tb ketchup
1 Tb apple cider vinegar
1/2C water
1/3C soy sauce

Dust chicken lightly with cornstarch. Heat oil in frying pan or wok and lightly brown chicken pieces. Drain on paper towels and set aside.

In a bowl combine all the sauce ingredients. Pour into wok and bring to a boil. Add chicken back into the pan, reduce the heat and simmer for 10 minutes.

Done!

Dough Boys

Yep, that's what they are called, or at least in my house they are! We grew up eating these mainly for breakfast and they are truly delicious!

Ingredients:
frozen roll or bread dough, or your favorite dough recipe
oil for frying
syrup, or your choice of toppings
Directions:
I often make my own dough recipe to use for this, just let it rise the first time, then punch it down, split it up into smaller sizes, a portion about the size of a fist will make one dough-boy. I also sometimes buy frozen dough, and when I do that I set the frozen loaf or rolls out the nite before, in a bowl, covered loosely with a towel or plastic wrap and let rise over nite.
After portioning out the dough, just stretch it into a disc shape, just smaller than the pan you are going to fry in. You can use a rolling pin to get it flatter and more even. Sometimes if you get them thinner they pop up and then are a bit more like sopapillas. I usually opt for the hand pressed look. You can use a pizza cutter and cut into smaller pieces if serving for breakfast or a snack, etc.
Then, just serve with syrup or honey or powdered sugar or chocolate syrup for dessert, it's up to you.
You can also use these same fry breads for Navajo Tacos, just replace the sweet toppings with refried beans, hamburger, lettuce, tomato, etc. Heck, I bet you could even have tacos for dinner, then if there are left overs, have 'em for breakfast the next morning. Ooh, sometimes if there are actually leftovers, I'll pop them into the toaster to reheat them, helps them keep some of their crisp. Yum!

Chicken Pillows

Ingredients:
2 pkg. Crescent Rolls
2 C. Cooked Chicken (If David is home to start the grill then I grill it. If not, then I just boil it. I usually use about 3 chicken breasts. I also just cut the cooked chicken into small pieces but you could shred it too. )
1 (8 oz) pkg. Cream Cheese (easier if it is at room temp)
1 T. Chopped Onion
1/4 C. Melted Butter
Bread Crumbs (I use Italian but any works)

Instructions:
1. Mix: Cooked chicken, cream cheese, and onion in a bowl. (I usually wash my hands and mix it)
2. Place one rounded spoonful of meat mixture on wide end of crescent roll wedge. Pull dough around mixture toward the point while pulling the small end wider. Tuck ends and pinch dough together to make sure that the mixture is covered.
3. Dip the "pillow" in melted butter and roll in bread crumbs.
4. Bake 20-25 min @ 400

Sauce:
1 can cream of chicken soup
1 C. sour cream (or milk)
1/2 C. shredded cheese

Heat mixture together and serve over pillows

***for re-heating it tastes better if you can warm them up again in the oven....but the microwave works too!

Skillet Ziti with Chicken and Broccoli

Serves: 4-6
Time: 30 minutes

Ingredients

•1 pound boneless, skinless chicken breasts sliced into 1-inch pieces
•Salt and pepper
•3 tablespoons unsalted butter
•1 onion, minced
•1/4 teaspoon red pepper flakes
•1/4 teaspoon dried oregano
•3 garlic cloves, minced
•8 ounces ziti (2 1/2 cups) -Or whatever pasta you have or like
•2 1/2 cups low-sodium chicken broth
•1/2 cup heavy cream
•1 bunch broccoli (1 1/2 pounds), stems discarded and florets cut into 1-inch pieces
•1 cup jarred roasted red peppers, rinsed and sliced 1/4 inch thick
•1 ounce Parmesan cheese, grated (1/2 cup)
•2 tablespoons fresh lemon juice (optional)

Directions

1.Pat the chicken dry, then season with salt and pepper. Melt 1 tablespoon of the butter in a 12-inch skillet over medium heat. Add the chicken and cook until it is lightly browned but not fully cooked, about 4 minutes. Transfer the chicken to a bowl.

2.Add 1 more tablespoon of the butter, onion, red pepper flakes, oregano, and 1/2 teaspoon salt to the skillet. Cook until the onion is softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 15 seconds.

3.Sprinkle the UNCOOKED ziti evenly into the skillet. Pour the broth and cream over the ziti. Cover and bring to a boil, about 5 minutes.

4.Reduce the heat to medium-low and stir in the broccoli and roasted peppers. Cover and continue to simmer, stirring occasionally, until the pasta begins to soften and the broccoli turns bright green, about 8 minutes.

5.Stir in the chicken and any accumulated juice. Cover and continue to simmer until the chicken is cooked through, about 3 minutes longer.

6.Stir in the remaining 1 tablespoon of butter, the Parmesan, and lemon juice (if using). Season with salt and pepper to taste.

Roasted Tilapia and Veggies

We aren't total fish lovers, but tried this tonite and it was FABULOUS!

Prep Time: 15 min
Total Time: 40 min
Makes: 4 servings

1/2 lb fresh asparagus spears, cut in half (I used carrots)
2 small zucchini, halved lengthwise, cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch strips
1 large onion, cut into 1/2-inch wedges, separated
2 tablespoons olive oil
2 teaspoons Montreal steak seasoning
4 tilapia fillets (about 1 1/2 lb)
1 tablespoon butter or margarine, melted
1/2 teaspoon paprika (Didn't have any, still tasted great!)



1. Heat oven to 450°F. In large bowl, mix asparagus, zucchini, bell pepper, onion and oil. Sprinkle with 1 teaspoon of the steak seasoning; toss to coat. Spread vegetables in ungreased 15x10x1-inch pan. Place on lower oven rack in oven; bake 5 minutes.
2. Meanwhile, spray 13x9-inch (3-quart) glass baking dish with cooking spray. Pat tilapia fillets dry with paper towels. Brush with butter; sprinkle with remaining 1 teaspoon steak seasoning and paprika. Place in baking dish.
3. Place baking dish on middle oven rack in oven. Bake fish and vegetables 17 to 18 minutes longer or until fish flakes easily with fork and vegetables are tender. (I could have stood it to cook a bit longer, and cook out some of the excess water, it was kind of watery.)


*Any firm white fish fillets can be used. Baking time will vary depending on the thickness of the fillets.

**Nutrion Information 1 Serving: Calories 290 (Calories from Fat 110); Total Fat 12g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 100mg; Sodium 520mg; Total Carbohydrate 11g (Dietary Fiber 3g, Sugars 5g); Protein 35g Percent Daily Value*: Vitamin A 40%; Vitamin C 45%; Calcium 6%; Iron 10% Exchanges: 0 Other Carbohydrate; 2 Vegetable; 4 Lean Meat; 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet

Cranberry Pork Roast

Ok so Last night I made a whole new dinner and it was a big hit with the fam. I even took pics. So I hope everyone tries this dinner it was so YUMMY!!! They best pork roast I have ever had.

Cranberry Roast

1/2 onion, thinly sliced
1, 2-4 lb roast (I used pork in the picture above)
2 Tbsp. soy sauce
1 can whole berry cranberry sauce
salt and pepper

Place the rings of onion in the crock pot. Sprinkle the roast with salt and pepper to taste. Place the roast on top of the onions. Next add the 2 Tbsp. of soy sauce, just pouring over the top of the roast. Dispense the cranberry sauce on top of the roast. Cook on low for 6 hours. About one hour before serving, shred the pork with two forks. That way it will soak up all the juices and be tender, delicious when you serve it

Chicken Pot Pie

I've been on a search for Chicken Pot Pie recipes. I found this one, kind of changed it, it was pretty good. I think it could be great with a little perfecting....

INGREDIENTS
1 sheet frozen puff pastry (from 17.3-oz package), thawed ~I made my own pie crust.
1 tablespoon olive or vegetable oil
3/4 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1 large onion, coarsely chopped (1 cup)
1 cup quartered ready-to-eat baby-cut carrots (5 to 6 oz)
3/4 cup Green Giant® frozen sweet peas (from 1-lb bag)
1/2 cup sour cream
1 jar (12 oz) chicken gravy ~I made my own by melting butter, browning in flour, then adding Chicken broth and boiling until it got thick.
2 tablespoons cornstarch
1/4 teaspoon dried thyme leaves (and maybe I should have added that, so it wasn't bland?)
1/4 teaspoon pepper
1 egg, beaten, if desired

DIRECTIONS
1. Heat oven to 375°F. On lightly floured surface, unroll puff pastry. With rolling pin, roll out into 11-inch square. Cut off corners to make an 11-inch round. Cut slits or small designs in several places in pastry; set aside.
2. In 10-inch skillet, heat oil over medium-high heat. Add chicken; cook about 4 minutes, stirring frequently, until no longer pink in center. Add onion and carrots; cook 5 minutes, stirring frequently, until vegetables are crisp-tender. Remove from heat; stir in peas.
3. In medium bowl, beat remaining ingredients except egg with wire whisk until well blended. Stir into chicken mixture in skillet. Spoon into 9-inch deep-dish glass pie plate. Place pastry over filling allowing to hang over edge.
4. Bake 20 minutes. Brush crust with beaten egg. Cover edge of crust with strips of foil to prevent excessive browning.
5. Bake 20 to 25 minutes longer or until crust is golden brown. Let stand 10 minutes before serving.

Layered Enchiladas

Layered Enchiladas

1 lb ground beef
1 small onion, finely chopped
1 can petite diced tomatoes, drained
1 can mild enchilada sauce
1 8 oz. can tomato sauce
1/2 tsp. cumin1 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 cup sliced olives
2-3 cup shredded cheddar cheese
9-12 corn tortillas
Preheat oven to 350º. Brown beef and onion together on medium high heat. Once cooked through, turn down heat to medium low. Add in all canned and spice ingredients and heat through. Take off heat. Spray 9x13 pan baking dish with cooking spray. Spread 1/2 cup of sauce onto the bottom of the dish. Layer enchilada starting with tortillas, sauce then cheese. Repeat. You should get 3-4 layers. End with cheese on top. Sprinkle olives over the top. Put 1 tsp of water into each corner of dish (this will help steam the tortillas) and cover with foil. Bake for 35 minutes then uncover and continue cooking for another 10 minutes until bubbly and cheese is melted. Let it cool for 10 minutes before serving.
* This is one of my new favorites, so I had to post it. ENJOY!!!

Creamy Tomato Tortellini

I found this recipe online somewhere, and my family loves it! Quick and easy.

1 pkg (13 oz-ish) fresh or frozen cheese tortellini
2 cups frozen broccoli florets
1 can (14-1/2 oz) Italian-style diced tomatoes
4 oz. cream cheese, cubed
1 tsp. Italian seasoning
grated Parmesan cheese

Cook pasta as directed on package, adding broccoli to the boiling water for the last 3-4 min of the pasta cooking time.
Meanwhile, cook tomatoes in large skillet on medium heat 5 min. Add cream cheese and seasoning; cook 4-5 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently.
Drain past mixture. Add to tomato mixture in skillet; mix lightly. Sprinkle with Parmesan cheese.
*Substitute your favorite frozen vegetable blend for the broccoli.