Friday, February 27, 2009
Simmered Chinese Chicken
2 pounds boneless, skinless chicken breasts (cut into bite size pieces) and browned in olive oil.
**the recipe calls for boneless, skinless chicken thighs. So whatever you want to use would work**
1/3 cup soy sauce
1/3 cup brown sugar
1/2 cup water
1 TB catsup
1/4 cup apple juice
1/4 tsp crushed red pepper
1 clove pressed garlic
1 green onion, sliced
Pour over browned chicken. Cover and simmer until done.
2 TB cornstarch with 1 TB water.
Remove chicken from skillet. Stir cornstarch mixture into sauce, stirring constantly until thickened.
Serve over rice and sprinkle with toasted sesame seeds... IT'S SOOOO YUMMY!
Tuesday, February 24, 2009
This recipe I took off of abc4.com (from Good Things Utah), but the first time I just made it from what Deedra had told me and it was the same.
1 can diced tomatoes
1 can black beans
1 can corn
handful of fresh cilantro, chopped
1 cup Zesty Italian dressing
Stir all together. Serve with Scoops tortilla chips.
Deedra had doubled this and had added two different kinds of beans and two different kinds of corn. I thought that was a good idea. Today I tried 1 can black and 1 can pinto beans. I think it's more fun with a couple kinds- besides, if I only made this much it would have been gone in one day because it's so good!
3 chicken breasts diced and left raw
1/2 cup milk
1/4 cup mayo
1 cup cheddar cheese
1 can cream of mushroom soup
1 T lemon pepper seasoning
1 T parsley
Mix everything and pour in crock pot. Cook on low 4-5 hours. Serve over rice.
Monday, February 23, 2009
1 can el pato (mexican tomato sauce)
1/2 cup chopped cilantro
1/2 cup diced onion
3/4 cup brown sugar
3 chicken breasts diced and left raw.
Mix everything together and put in crock pot on low for 4-5 hours. Scoop chicken into taco and pour sauce over top. Can add your favorite beans, cheese, lettuce, sour cream, guacamole, etc. Your first thought it sweet and then you see the spicy but mmmm... it is yummy...
The finished product...
Quick and Easy Alfredo Sauce
1/2 cup butter
1 (8) oz. package cream cheese
2 teas. garlic powder
2 cups milk
6 oz. grated parmesan cheese (that's almost a cup)
1/8 teas. black pepper
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.
*** I have made this with the 1/3 less fat cream cheese, kraft parmesan cheese in the tube thing, and skim milk and it was still VERY yummy.