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Chicken with Broccoli & Mushrooms

Friday, November 9, 2018




I try to make my weekly dinner menu a bit diverse so that we don't get bored with the same dozen or so meals over and over. My kids , thankfully, are open to new foods , so I try to mix it up for us a few times a month. One of our favorites is Chinese food. We do not have a very good choice of Chinese take out in the town where we live, so I make as many dishes as I can at home to satisfy our cravings. This Chicken with Broccoli and Mushrooms is a great meal that tastes great and is kid friendly. No strong flavors  to weird them out. I always make rice ahead of time and prep the ingredients and the sauce before I start cooking, and it is really easy to put together and get on the table. As always, I double the recipe to feed my house of boys.


                                                 Chicken with Broccoli & Mushrooms
                                 
                                                                    Ingredients

1 lb boneless, skinless chicken breast, trimmed and cut into chunks
2 T canola oil, divided
2 c broccoli, cut up
1 c mushrooms, sliced
2 tsp minced fresh ginger
1 tsp garlic, minced
1/4 c hoisin sauce
1/4 c chicken broth
1 tsp sugar
1 tsp toasted sesame oil
1 tsp soy sauce
1 tsp cornstarch
1/4 c water
salt and pepper to taste

                                                                Directions

1.In a large saute pan, add 1 T canola ( or vegetable) oil and heat to medium high.
2.Add broccoli and mushrooms and cook in the oil for about 4 to 5 minutes, until they begin to soften. Transfer to a bowl.
3.Add the second T of oil to the pan. Season the chicken with salt and pepper and cook until no longer pink. Add the vegetables back to the pan and cook for an additional two minutes.
4.In a bowl, whisk together ginger, garlic, hoisin sauce, chicken broth, sugar , sesame oil and soy sauce. In a separate bowl, mix together the water and cornstarch until smooth.
5. Add the hoisin sauce mixture to the pan and cook on medium high for about 2 minutes, stirring. Add the cornstarch slurry and bring to a boil. Cook  and stir frequently until the sauce thickens, about  1 minute.
6. Serve hot over rice.

Philly Cheesesteak Sloppy Joes

Thursday, November 8, 2018



I am forever  looking for creative recipes using ground beef. Especially when it is on sale . Usually, ground beef recipes are a life saver for me on busy weeknights. It doesn't take long to cook and you can add so many different sauces to make pasta, casseroles or sloppy joes. My kids love sloppy joes. I make them often, knowing they will be eaten with happy faces around the dinner table . You can check out my Homemade Sloppy Joes recipe HERE and Buffalo Chicken Sloppy Joes HERE . These sloppy joes are reminiscent of Philly cheesesteaks, although I do not use provolone cheese . I know, I know. Everyone knows philly cheesesteaks use provolone. But after making these for many years and trial and error. I like the combo of mozzarella and gouda. And I even used mozzarella and parmesan once when that was all I had and it worked beautifully. Basically,  use any cheese that you  want. This recipe makes a bunch. But I have a houseful of teenage boys, so I make huge amounts of food anyway. So cut the recipe in half if you have a smaller family to feed. 

Philly Cheesecake Sloppy Joes

Ingredients
2 lbs ground beef
4 T butter
1 yellow onion, diced small
1 green pepper, diced small
4 oz white mushrooms, minced
4 T ketchup
2 T worcestershire sauce
1 tsp salt
1 tsp black pepper
1 T plus 1 tsp cornstarch
1 1/2 c beef broth
2 slices gouda cheese, diced small
1 cup mozzarella cheese, shredded
8-12 buns

Directions
1. In a medium to large skillet, brown the ground beef until cooked through. Remove beef to a bowl and keep warm.
2.In the same skillet, add the butter, onions, green peppers and mushrooms. Cook on medium heat until the vegetables are soft, about 2 minutes.
3. Add beef back to the skillet. Stir.
4. In a measuring cup add the beef broth and cornstarch and stir until you have a light brown slurry.
5. Add the ketchup, Worcestershire sauce, salt, pepper and beef broth/cornstarch mixture.
6. Cook for about 4 minutes, stirring occasionally until the liquid is reduced and the sloppy joes thicken up a bit.
7. Turn off the heat and add the gouda and mozzarella cheese. Stir well until all of the cheese is melted .
8. Serve hot on buns.

Maple Chicken Tenderloins

Wednesday, November 7, 2018



I have a confession. I am a recipe hoarder. Seriously. I am constantly printing, cutting out or jotting down recipes.Every day I add to my pile.It is so bad, I have to go through my pile every few weeks and downsize those recipes that I thought I would make at the time,but have since decided against. Now people, I am a spice snob. I tend to use Penzey's Spices on a regular basis and very ,very rarely do I buy any other. But looking through my myriad of recipes,I have always come back to this one, and it calls for Montreal Steak Seasoning. So I caved and bought a bottle. Made the recipe...and I am hooked! This recipe is ah-mazing. One of the best I have tasted in a long time.Plus, it is super easy to make,with very minimal ingredients and effort.I strongly suggest you make mashed sweet potatoes to accompany this chicken. Your taste buds with thank you. I know will have a bottle of McCormicks Montreal Steak Seasoning in my cabinet. Because I know I will be making this recipe often. And sharing it with anyone who tastes it . Now I am off to try to downsize the ever-growing pile of "to try" recipes. :)

Maple  Chicken Tenderloins
Ingredients
1 lb chicken tenderloins
2 tsp Montreal Steak Seasoning
2 T butter
1/4 real maple syrup (splurge and use the real stuff.It is worth it. )

Directions
1.Lightly coat chicken with steak seasoning on both sides. Heat butter in a medium high skillet  and cook chicken 6-10 minutes, or until cooked through. Remove from skillet and keep warm.
2. Stir the maple syrup into the hot skillet , scraping the seasoning from the bottom. Cook about 2 minutes, stirring.
3. Put chicken back into the skillet  and coat with the maple syrup glaze. Simmer for a few minutes to rewarm the chicken.
4. Serve over mashed sweet potatoes.

Chocolate Pavlova with Coconut Whipped Cream & Stuffed Raspberries

Monday, November 5, 2018



Liz

Cranberry Crumble

Friday, November 2, 2018


I am trying to find easy recipes for Thanksgiving. My husband has a sweet tooth and after a big dinner, he is always looking for something sweet. I tried this cranberry crumble using fresh cranberries on a whim, and he said it was one of the best desserts I have ever made. So... it is going on the turkey day menu.This is so easy to put together. Just mix, throw into a pie pan and bake. Tart cranberries in a sugary, cakey crumble. Serve with whipped cream or ice cream. Happy husband :)

Cranberry Crumble 

Ingredients:
1 cup all purpose flour
1 cup white sugar
1/4 tsp salt
1/2 c butter , melted ( 1 stick)
2 cups fresh cranberries
1/2 c chopped pecans
2 eggs, beaten
1 tsp almond extract

Directions:
1.Preheat oven to 350 degrees. Grease a 9" pie plate and set aside.
2.In a medium bowl, combine the flour, sugar and salt. Stir in the cranberries and the pecans and toss to coat. Stir in the butter, the eggs and the almond extract. Spread the batter into the pie pan.
3.Bake at 350 degrees for 45 minutes, or until the center is cooked through. Serve warm with whipped cream or ice cream.


Coconut Chicken Curry

Monday, October 29, 2018






If you are a curry lover, then this coconut chicken curry is for you! It is very easy to put together for a weeknight dinner. And as an added bonus it makes your house smell amazing! Serve it over jasmine rice and sprinkle a bit of fresh cilantro on and you have a tasty dinner. Oh and don't forget naan bread! I can find it at our local grocery store. They have regular and garlic. I always pick up the garlic. It goes perfectly with the coconut and curry flavors in this dish!


Coconut Chicken Curry


3 cups cooked jasmine rice

3-4 chicken breasts , cut into bite size pieces

2 tsp curry powder

1 tsp salt, divided

1/4 tsp pepper

1/4 tsp chili powder

2 T olive oil

1/2 cup red onion, diced small

4 cloves garlic, minced

2 T fresh basil , minced

1 (14oz) can coconut milk

2 T white sugar

1 T cornstarch

1 tsp fresh ginger, grated

2 T lime juice

1 T minced cilantro


Directions

1. prepare jasmine rice per package directions. set aside and keep warm.

2. In a small bowl, stir together the curry, 1/2 tsp salt, pepper and chili powder.

3. In a medium bowl, toss the chicken pieces with the curry mixture. Coat evenly. Cover and let the chicken marinate for about 30 minutes.

4. In a large skillet, heat the olive oil over medium heat. Saute the onion, garlic and basil in the oil until the onion is translucent.

5. Add the curry coated chicken pieces and the remaining 1/2 tsp salt and cook for 5-6 minutes until the chicken is cooked through.

6. In a seperate bowl, mix together the coconut milk, sugar and cornstarch until well combined.Pour the coconut milk into the skillet, whisking vigourously.

7. Continue to whisk on medium heat until the sauce is slightly thickened and beginning to bubble. Stir in the ginger and lime juice.

8. Cook and whisk for another minute.

9. Serve chicken over rice, with a sprinkle of cilantro to garnish.

10. Serve with naan to mop up the juices.

Baked Parmesan Chicken

Sunday, October 28, 2018


You guys! Chicken parmesan is one of my very favorite chicken dishes. The breaded chicken, warm marinara and gooey cheese. Yes, please. This recipe is so much healthier than the traditional fried chicken breasts . I use whole wheat bread crumbs, parmesan cheese and a little bit of salt, pepper and garlic powder to bread the chicken. Bake it off and add a generous portion of marinara sauce and low fat mozzarella cheese. Perfection. And you don't miss the calories. So, so good. My boys love this dish as well and clean their plate every time. Serve it with a salad and you have a yummy dinner.

Baked Parmesan Chicken

Ingredients
4 boneless, skinless chicken breasts, cut in half horizontally ( 8 breasts total)
1 cup breadcrumbs
1/4 c grated parmesan  cheese
1 tsp Garlic powder
1 tsp italian seasoning
2 T butter
1 cup shredded mozzarella cheese
1 c marinara sauce
basil, shredded (optional)

Directions
1.Preheat oven to 450 degrees. Lightly grease a cookie/baking sheet.
2. In a shallow bowl, combine the breadcrumbs, parmesan cheese, garlic powder, and Italian seasoning. Mix well.
3.In a second shallow bowl, melt the butter.
4. Brush the butter on the chicken breasts and dredge in the breadcrumbs. Place chicken on the baking sheet.
5.Bake chicken for 25 minutes.
6. Remove chicken from the oven and spoon @1 T marinara sauce on top of each breast. top each with a heaping tablespoon of mozzarella cheese,
7. Bake 5-7 more minutes  , or until the cheese I melted.
8. Sprinkle shredded basil over the chicken and serve,