We seem to be on an Asian food kick these days!
Cashew Chicken
2 boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon cornstarch
1 tablespoon dry white wine
1 tablespoon soy sauce (plus a little more)
1/2 teaspoon garlic powder
vegetable oil
4 oz. sliced mushrooms
1 red bell pepper, cut into small pieces
2 tablespoons hoisin sauce
1/4 cup toasted cashews
hot cooked brown rice
Place chicken in large ziplock bag. Blend cornstarch, wine, soy sauce, and garlic powder in small bowl until smooth. Pour over chicken. Seal bag; turn to coat. Marinate in the fridge for 1 hour. Heat oil in large skillet over high heat until very hot. Brown chicken in oil until brown and cooked through. Remove from skillet and keep warm. Add mushrooms and bell peppers to skillet and season with a few splashed of soy sauce. Cook until crisp-tender. Add chicken back to pan and stir in hoisin sauce. Heat through (it won't take long) and then stir in cashews. Serve over brown rice.
* Next time I make this, I'm going to add a little honey to the sauce because I like my Asian food to be a little on the sweet side.
Family Rating:
Brad: ****
Jordan: ***
Eli: *****
Phoebe: ****
Overall Family Rating: 16/20
Friday, January 20, 2012
Wednesday, January 18, 2012
Orange Chicken with Rice
I know this is chock-full of artificial flavors and preservatives, but it's super fast and sometimes that's all I require in a dinner! I served it over brown rice so that redeems it, right?
Orange Chicken with Rice
1 bag frozen popcorn chicken (I like the Wal-Mart brand)
1 jar Panda Express orange sauce
1 red or green bell pepper, chopped
extra-virgin olive oil
hot, cooked brown or white rice (I used brown)
Bake chicken according to package directions. Meanwhile, cook bell pepper in olive oil over medium-high heat in a large skillet and cook rice according to package directions. When chicken is done, pour chicken and sauce into the skillet with the bell pepper and stir to combine. Heat through. Serve over brown rice.
Family Rating:
Brad: ***
Jordan: ***
Eli: *****
Phoebe: *****
Overall Family Rating: 16/20
Orange Chicken with Rice
1 bag frozen popcorn chicken (I like the Wal-Mart brand)
1 jar Panda Express orange sauce
1 red or green bell pepper, chopped
extra-virgin olive oil
hot, cooked brown or white rice (I used brown)
Bake chicken according to package directions. Meanwhile, cook bell pepper in olive oil over medium-high heat in a large skillet and cook rice according to package directions. When chicken is done, pour chicken and sauce into the skillet with the bell pepper and stir to combine. Heat through. Serve over brown rice.
Family Rating:
Brad: ***
Jordan: ***
Eli: *****
Phoebe: *****
Overall Family Rating: 16/20
Tuesday, January 17, 2012
Crockpot Creamy Chicken Enchilada Soup
I put this in the crockpot before church on Sunday. It was perfect! I served it with hot tortillas and a fruit salad.
Crockpot Creamy Chicken Enchilada Soup
1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes
1 can whole kernel corn
1 red bell pepper, chopped
1 10-ounce can enchilada sauce (I used mild)
1 10.75-ounce can condensed cream of chicken soup
1 1/2 cups milk
shredded Pepper jack cheese (4 ounces)
2 chicken breasts
In a 3 1/2 to 5 quart slow cooker, combine drained beans, tomatoes, corn, and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup. Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips. Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.
Adapted from REAL MOM KITCHEN
Family Rating:
Brad: ****
Jordan: ***
Eli: *****
Phoebe: ****
Overall Family Rating: 16/20
Crockpot Creamy Chicken Enchilada Soup
1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes
1 can whole kernel corn
1 red bell pepper, chopped
1 10-ounce can enchilada sauce (I used mild)
1 10.75-ounce can condensed cream of chicken soup
1 1/2 cups milk
shredded Pepper jack cheese (4 ounces)
2 chicken breasts
In a 3 1/2 to 5 quart slow cooker, combine drained beans, tomatoes, corn, and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup. Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips. Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.
Adapted from REAL MOM KITCHEN
Family Rating:
Brad: ****
Jordan: ***
Eli: *****
Phoebe: ****
Overall Family Rating: 16/20
Monday, January 16, 2012
Classic Beef with Noodles
This dish didn't get great reviews, but I think it's because I thought I had more sour cream than I did. I had to make a buttermilk/butter substitution that affected the taste. I'd like to try it again sometime with ALL the right ingredients because it was so fast!
Classic Beef with Noodles
1 tablespoon vegetable oil
1 1/2-2 lbs. stew meat
1/4 lb. mushrooms, cut in half
2 tablespoons chopped onion
2 cloves garlic, minced
salt
black pepper
1 teaspoon oregano
1/4 teaspoon marjoram
1 bay leaf
1 1/2 cups beef broth
1/3 cup dry sherry
8 oz. sour cream
1/2 cup flour
1/4 cup water
egg noodles
Brown beef in oil in a large skillet over high heat. Combine beef, mushrooms, onion, garlic, slat, pepper, oregano, pepper, marjoram, and bay leaf in a 4 qt. slow cooker. Cook on low 8-10 hours or high 4-5 hours. Remove and discard bay leaf. Combine sour cream, flour, and water in a small bowl. Stir in 1 cup liquid from slow cooker into sour cream mixture. Add to the slow cooker. Cook, uncovered, on high for 30 more minutes or until thickened and bubbly. Taste to adjust seasonings. Serve over hot egg noodles.
Family Rating:
Brad: **
Jordan: ***
Eli: ****
Phoebe: *****
Overall Family Rating: 14/20
Classic Beef with Noodles
1 tablespoon vegetable oil
1 1/2-2 lbs. stew meat
1/4 lb. mushrooms, cut in half
2 tablespoons chopped onion
2 cloves garlic, minced
salt
black pepper
1 teaspoon oregano
1/4 teaspoon marjoram
1 bay leaf
1 1/2 cups beef broth
1/3 cup dry sherry
8 oz. sour cream
1/2 cup flour
1/4 cup water
egg noodles
Brown beef in oil in a large skillet over high heat. Combine beef, mushrooms, onion, garlic, slat, pepper, oregano, pepper, marjoram, and bay leaf in a 4 qt. slow cooker. Cook on low 8-10 hours or high 4-5 hours. Remove and discard bay leaf. Combine sour cream, flour, and water in a small bowl. Stir in 1 cup liquid from slow cooker into sour cream mixture. Add to the slow cooker. Cook, uncovered, on high for 30 more minutes or until thickened and bubbly. Taste to adjust seasonings. Serve over hot egg noodles.
Family Rating:
Brad: **
Jordan: ***
Eli: ****
Phoebe: *****
Overall Family Rating: 14/20
Tuesday, January 10, 2012
Beef and Veggie Stew
This was even better than I thought it would be! And it's easy-peasy so we'll be having this often in these cold winter months.
Beef and Veggie Stew
1 1/2-2 lbs. stew meat, cut into bite-sized pieces, if needed
4-5 medium Yukon Gold potatoes, chopped
4-5 medium carrots, peeled and chopped
4 stalks celery, chopped
4-5 cloves garlic, minced
3 c. vegetable juice cocktail (like V8 or even Bloody Mary mix)
1 10-oz. can condensed tomato soup
10 oz. water (just use the can from the tomato soup to measure)
1 tsp. basil
2 beef bouillon cubes
1/2 tsp. freshly ground black pepper
coarse salt
Combine all ingredients in a slow cooker and cook on low for 9-10 hours or high for 5-6. You could also use a large dutch oven or other oven save dish with a tight fitting lid and cook for about 3 hours at 350. Serve with some good whole wheat bread or rolls.
Adapted from OUR BEST BITES
Family Rating:
Brad: ***
Jordan: ****
Eli: *****
Phoebe: ****
Overall Family Rating: 16/20
Beef and Veggie Stew
1 1/2-2 lbs. stew meat, cut into bite-sized pieces, if needed
4-5 medium Yukon Gold potatoes, chopped
4-5 medium carrots, peeled and chopped
4 stalks celery, chopped
4-5 cloves garlic, minced
3 c. vegetable juice cocktail (like V8 or even Bloody Mary mix)
1 10-oz. can condensed tomato soup
10 oz. water (just use the can from the tomato soup to measure)
1 tsp. basil
2 beef bouillon cubes
1/2 tsp. freshly ground black pepper
coarse salt
Combine all ingredients in a slow cooker and cook on low for 9-10 hours or high for 5-6. You could also use a large dutch oven or other oven save dish with a tight fitting lid and cook for about 3 hours at 350. Serve with some good whole wheat bread or rolls.
Adapted from OUR BEST BITES
Family Rating:
Brad: ***
Jordan: ****
Eli: *****
Phoebe: ****
Overall Family Rating: 16/20
Wednesday, January 4, 2012
Potato and Sausage Hash
This is a simple, go-to meal with easy ingredients. After I made it, Brad told me he just loved skillet dishes like this with the potatoes and the sausage. We've been married 11 years and this is news to me!
Potato and Sausage Hash
1 package Simply Potatoes (These are packages potatoes that are diced and pre-cooked. You can find them in the dairy section near the butter or eggs.)
1/2 red bell pepper, diced
1/2 green bell pepper, diced
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 lb. polish sausage link, sliced
Montreal Steak Seasonings
Melt butter with olive oil in a large skillet. Brown potatoes on all sides in the skillet. Make sure they are good and brown! Add peppers and cook until slightly tender. Season with Montreal Steak Seasoning and salt. Add sausage and brown. Serve.
Family Rating:
Brad: ****
Jordan: ***
Eli: ****
Phoebe: ***
Overall Family Rating: 14/20
Potato and Sausage Hash
1 package Simply Potatoes (These are packages potatoes that are diced and pre-cooked. You can find them in the dairy section near the butter or eggs.)
1/2 red bell pepper, diced
1/2 green bell pepper, diced
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 lb. polish sausage link, sliced
Montreal Steak Seasonings
Melt butter with olive oil in a large skillet. Brown potatoes on all sides in the skillet. Make sure they are good and brown! Add peppers and cook until slightly tender. Season with Montreal Steak Seasoning and salt. Add sausage and brown. Serve.
Family Rating:
Brad: ****
Jordan: ***
Eli: ****
Phoebe: ***
Overall Family Rating: 14/20
King Ranch Mac N' Cheese
I'm usually not a fan of Mexican pasta dishes so I wasn't real sure about this one. My parents both raved over it so I figured I'd need to give it a try. Boy, was I wrong! It was delish!
King Ranch Mac N' Cheese
1/2 (16-oz.) package cellentani pasta (I couldn't find this so I used large elbow pasta)
2 tablespoons butter
1 green bell pepper, diced
1 (10-oz.) can diced tomatoes and green chiles
1 (8-oz.) package pasteurized prepared cheese product, cubed
3 cups chopped cooked chicken
1 (10 3/4-oz.) can cream of chicken soup
1/2 cup sour cream
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 1/2 cups (6 oz.) shredded Cheddar cheese
Preheat oven to 350°. Prepare pasta according to package directions. Meanwhile, melt butter in a 10-inch cast-iron skillet over medium-high heat. (If not using a cast-iron skillet, then prepare in a large skillet and spread in a greased 1- x 7-inch baking dish when finished.) Add bell pepper, and sauté 5 minutes or until tender. Stir in tomatoes and green chiles and prepared cheese product; cook, stirring constantly, 2 minutes or until cheese melts. Stir in chicken, next 4 ingredients, and hot cooked pasta until blended. Sprinkle with shredded Cheddar cheese. Bake at 350° for 25 to 30 minutes or until bubbly.
Family Rating:
Brad: ****
Jordan: ****
Phoebe: *****
Eli: *****
Overall Family Rating: 18/20
King Ranch Mac N' Cheese
1/2 (16-oz.) package cellentani pasta (I couldn't find this so I used large elbow pasta)
2 tablespoons butter
1 green bell pepper, diced
1 (10-oz.) can diced tomatoes and green chiles
1 (8-oz.) package pasteurized prepared cheese product, cubed
3 cups chopped cooked chicken
1 (10 3/4-oz.) can cream of chicken soup
1/2 cup sour cream
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 1/2 cups (6 oz.) shredded Cheddar cheese
Preheat oven to 350°. Prepare pasta according to package directions. Meanwhile, melt butter in a 10-inch cast-iron skillet over medium-high heat. (If not using a cast-iron skillet, then prepare in a large skillet and spread in a greased 1- x 7-inch baking dish when finished.) Add bell pepper, and sauté 5 minutes or until tender. Stir in tomatoes and green chiles and prepared cheese product; cook, stirring constantly, 2 minutes or until cheese melts. Stir in chicken, next 4 ingredients, and hot cooked pasta until blended. Sprinkle with shredded Cheddar cheese. Bake at 350° for 25 to 30 minutes or until bubbly.
Family Rating:
Brad: ****
Jordan: ****
Phoebe: *****
Eli: *****
Overall Family Rating: 18/20
Penne con Salsiccia
I have no idea where I got this recipe. Probably from the Internet somewhere. When I was pregnant with Eli, I craved Italian sausage in links and found this recipe at school one day while I was dreaming about Italian sausage. I've made a few changes over the years, but it's still yummy!
Penne con Salsiccia
1 lb. Italian sausage links
16 oz. bowtie pasta
1 jar spaghetti sauce (I use Ragu Roasted Garlic...it's my favorite!)
1 can Italian diced tomatoes
1/2-1 cup red wine (I don't measure this. I just pour some in. Maybe 3 or 4 good glugs?)
salt
pepper
sugar
Italian seasoning
Parmesan cheese
Broil sausages in the oven on both sides until mostly cooked through. (They can be a little pink in the middle since you'll brown them in a minute.) Slice into pieces. Boil pasta according to package directions and make sure you add salt. Brown sausages for a bit in a large skillet until they are all cooked through and maybe a little brown. Deglaze the pan with the red wine. Add spaghetti sauce, diced tomatoes, and seasoning. Let simmer while the pasta simmers. Taste and adjust seasonings. Drain pasta and add to skillet. Serve with Parmesan cheese.
Family Rating:
Brad: ****
Jordan: *****
Eli: *****
Phoebe: *****
Overall Family Rating: 19/20
Penne con Salsiccia
1 lb. Italian sausage links
16 oz. bowtie pasta
1 jar spaghetti sauce (I use Ragu Roasted Garlic...it's my favorite!)
1 can Italian diced tomatoes
1/2-1 cup red wine (I don't measure this. I just pour some in. Maybe 3 or 4 good glugs?)
salt
pepper
sugar
Italian seasoning
Parmesan cheese
Broil sausages in the oven on both sides until mostly cooked through. (They can be a little pink in the middle since you'll brown them in a minute.) Slice into pieces. Boil pasta according to package directions and make sure you add salt. Brown sausages for a bit in a large skillet until they are all cooked through and maybe a little brown. Deglaze the pan with the red wine. Add spaghetti sauce, diced tomatoes, and seasoning. Let simmer while the pasta simmers. Taste and adjust seasonings. Drain pasta and add to skillet. Serve with Parmesan cheese.
Family Rating:
Brad: ****
Jordan: *****
Eli: *****
Phoebe: *****
Overall Family Rating: 19/20
Subscribe to:
Posts (Atom)