Monday, June 30, 2008
Chicken and Broccoli
1 lb Chicken tenders
1/4 c soy sause
2 T sugar
1/4 c apple juice
2 T cornstarch
1 c water
2 c fresh broccoli florets
4 T vegetable or olive oil
2 cloves garlic, minced
2 tsp sesame oil
Cut chicken into small cubes; set aside. Combine soy sauce, sugar, juice, cornstarch, and water in a small bowl; set aside. In a large skillet, stir-fry broccoli in 2 T oil for about 5 minutes over medium heat. Do not overcook. Place broccoli in another dish. Pour remaining oil in the same skillet and heat on medium-high heat. Add chicken and cook until well browned on all sides, about 10 minutes. Add garlic and cook until fragrant, not more than 1 minute. Pour soy sauce mixture over meat and cook until slightly thickened. Stir in sesame oil. Remove from heat. Stir in broccoli. Serve over hot steamed rice.
Sunday, June 29, 2008
This was a childhood favorite of mine and thankfully is now a favorite for my husband and 2 year old as well. It tastes great and is kid friendly!
What You'll Need:
3 pieces grilled chicken breast (I do sometimes cheat and use canned chicken)
3 dozen corn tortillas
24 oz sour cream
24 oz green chile sauce (our favorite is Macayo's brand)
2 Tblsp El Pato (if you prefer less spicy, do NOT add el pato)
2 C shredded cheddar cheese
Cut tortillas into 1" squares, place into mixing bowl. Add cubed grilled chicken, sour cream, green chile sauce and El Pato and mix well. Pour into 9x13 casserole dish and top with shredded cheddar cheese. Bake for 30-35 minutes on 375.
You can top with lettuce, tomatoes, onions, etc. and serve with beans or spanish rice.
1 (15oz.) can diced tomatoes, undrained
1 (15oz.) can vegetable broth
1/2 tsp. Italian seasoning
1 clove garlic, minced
1 (16oz.) package cheese ravioli (small)
1 zucchini, chopped
fresh grated parmesan cheese
Place first 4 ingredients in pot. Let boil for 5 minutes. Add ravioli & zucchini and cook until ravioli is done. Garnish with fresh grated parmesan cheese.
This is a YUMMY dessert...PERFECT for hot summer days! And it's oh so easy to pull together!
1 loaf pound cake
1 small pckg frozen strawberries (in sauce)
1 pckg vanilla pudding (prepared)
1 cup sour cream
Cut pound cake into 1/2" layers. In bread pan, layer as follows:
Strawberries (the more sauce the better)
Repeat (starting with a layer of pound cake and ending with a layer of pound cake)
Top with whipped cream and sprinkle with nutmeg. Let chill before serving.
Serves about 6
Friday, June 27, 2008
1 Can (20 oz.) blueberry pie filling
1 box yellow cake mix
1/2 C. margarine
1 C. fresh blueberries
1/2 C. chopped walnuts (optional)
Put the pie filling in the bottom of the slow cooker. Combine dry cake mix and margarine. Spoon over filling. Cover with blueberries and nuts. Put the lid on and cook on high for 2 1/2 to 3 hours! serve with a scoop of your favorite vanilla ice cream! sooo good!
1 pkg. cream cheese
2 Tbls. melted butter
2 C. cooked shredded chicken (it makes it fast if you use canned or rotisserie chicken. and it will still be yummy)
1/4 tsp. salt or seasoning salt for more flavor,whatever you prefer.
1/8 tsp. pepper
1 Tbls. minced onion (i sometimes use dried onion)
1 can refrigerated croissant rolls
Mix all ingred. together except rolls. unroll dough and flatten each piece out a bit to make it wider. place a dollop of mixture in the middle of each roll. fold ends together and seal up all wholes.
Bake 375 degrees for 12 min. or until tops are brown
while they are baking, make a chicken gravy. i buy the gravy packets. its fast and good.
after the croissants are done, pour gravy on top and enjoy!
Chicken Tenders Parmesan w/ Penne & Broccoli
2 large eggs
3/4 cup finely grated Parmesan
1/2 cup plain dried breadcrumbs
1-1/2 lbs. chicken tenders
1-3/4 cup tomato sauce (homemade or store bought)
4 oz. part-skim mozzarella, shredded (about 1 cup)
8 oz. penne rigate or other short pasta
1 pkg. (10 oz.) frozen broccoli florets, thawed
1 tbsp. olive oil
1. Bring a large pot of salted water to a boil. Heat broiler, w/ rack set 4 inches from heat. In a medium bowl, whisk eggs. In another bowl, combine 1/2 cup Parmesan and breadcrumbs. Season chicken w/ salt & pepper. Dip tenders in egg, then in Parmesan mixture; place on a rimmed baking sheet. Broil until golden, 2-4 minutes per side.
2. Preheat oven to 450 degrees. Spread 1 cup tomato sauce in bottom of a 9x13 baking dish. Then top w/ chicken, remaining 3/4 cup sauce, & finally mozzarella. Bake 15-20 minutes or until cheese is melted.
3. Meanwhile, cook pasta in boiling water until al dente, according to package directions, adding broccoli for final 30 seconds. Reserve 1/2 cup pasta water; drain pasta & broccoli, and return to pot. Add oil & remaining 1/4 cup Parmesan. Toss, gradually adding some reserved pasta water until pasta is lightly coated.
Thursday, June 26, 2008
and if you like, you can add a picture of the meal! also, remember to add a label ( such as bread, main dishes, desserts) at the end of your post before you publish it. this will others be able to find specifics they are looking for!
Lets get cookin!!!