A lady in my ward made this recipe up and told it to me last week at our Relief Society Activity. We made it tonight and it was really yummy!
Ingredients:
1 bag bow tie pasta
1 rotisserie chicken
2 bell peppers (1 red, 1 yellow)
1 bag romaine lettuce
Creamy Caesar Dressing
Directions:
Cook bow tie pasta.
Shred the rotisserie chicken.
Cut up the bell peppers (strips, chopped, whatever)
Combine pasta, chicken, peppers, and lettuce in large bowl.
Serve with Creamy Caesar Salad Dressing.
The portions of each ingredient just depend how much salad you want.
Tuesday, January 24, 2012
Monday, January 23, 2012
Chinese Honey Chicken
I found this recipe on Pinterest. Mike & I made it tonight for Chinese New Year and it was delicious!!!
xin nian kuai le
Ingredients:
1 1/2 lbs boneless skinless chicken breasts (cut into 1 inch chunks)
Oil(for deep frying)
Batter -
4 tablespoons cornstarch
1/4 cup flour
1 teaspoon baking powder
1/2 cup water
1/2 teaspoon salt
1 egg
1 egg white
Sauce -
1 1/2 tablespoons oil
2 teaspoons ginger (minced)
3 tablespoons garlic (minced)
1 teaspoon salt
3 tablespoons honey
1 teaspoon rice wine vinegar
1/2 cup water
1 teaspoon cornstarch (mixed with 1 teaspoon water)
Sesame seeds (for garnish)
Cooking Instructions:
Step 1 - In a large bowl mix all batter ingredients together until smooth. Cover and allow the batter to sit for at least 30 minutes. Add the chicken to the batter tossing to coat.
Step 2 - Heat a deep fryer to 350 degrees (since we don't have a deep fryer, I just did this part stovetop). Fry chicken bits in patches for 2 minutes or until batter becomes firm. Drain on paper towels.
Step 3 - To make the sauce. Heat 1 1/2 tablespoons of oil in your wok. Add garlic and ginger and stir fry for 30 seconds. Add salt, honey, vinegar, and water. Mix well. Combine 1 teaspoon of water with 1 teaspoon of cornstarch. Add to the sauce and Simmer for 2 minutes.
Step 4 - Coat chicken with the sauce and garnish with sesame seeds. Serve with white rice.
(makes 4 servings)
xin nian kuai le
Ingredients:
1 1/2 lbs boneless skinless chicken breasts (cut into 1 inch chunks)
Oil(for deep frying)
Batter -
4 tablespoons cornstarch
1/4 cup flour
1 teaspoon baking powder
1/2 cup water
1/2 teaspoon salt
1 egg
1 egg white
Sauce -
1 1/2 tablespoons oil
2 teaspoons ginger (minced)
3 tablespoons garlic (minced)
1 teaspoon salt
3 tablespoons honey
1 teaspoon rice wine vinegar
1/2 cup water
1 teaspoon cornstarch (mixed with 1 teaspoon water)
Sesame seeds (for garnish)
Cooking Instructions:
Step 1 - In a large bowl mix all batter ingredients together until smooth. Cover and allow the batter to sit for at least 30 minutes. Add the chicken to the batter tossing to coat.
Step 2 - Heat a deep fryer to 350 degrees (since we don't have a deep fryer, I just did this part stovetop). Fry chicken bits in patches for 2 minutes or until batter becomes firm. Drain on paper towels.
Step 3 - To make the sauce. Heat 1 1/2 tablespoons of oil in your wok. Add garlic and ginger and stir fry for 30 seconds. Add salt, honey, vinegar, and water. Mix well. Combine 1 teaspoon of water with 1 teaspoon of cornstarch. Add to the sauce and Simmer for 2 minutes.
Step 4 - Coat chicken with the sauce and garnish with sesame seeds. Serve with white rice.
(makes 4 servings)
Thursday, January 19, 2012
Chicken Casserole
Ingredients:
2-3 Large Boneless Chicken Breasts
1 Stick of Butter
1 can Cream of Mushroom Soup
1/2 container of Sour Cream
1 bag of Frozen Peas
1 Box of Stove Top Chicken Stuffing
1 cup Chicken Broth
Directions:
Preheat oven to 380 degrees
Boil chicken until cooked and cut into cubes
Mix softened butter, soup, and sour cream in a 9x13 inch dish
Mix chicken and peas in pan then pour stuffing mix on top.
Pour 1 cup of broth over stuffing.
Bake for 30 minutes.
2-3 Large Boneless Chicken Breasts
1 Stick of Butter
1 can Cream of Mushroom Soup
1/2 container of Sour Cream
1 bag of Frozen Peas
1 Box of Stove Top Chicken Stuffing
1 cup Chicken Broth
Directions:
Preheat oven to 380 degrees
Boil chicken until cooked and cut into cubes
Mix softened butter, soup, and sour cream in a 9x13 inch dish
Mix chicken and peas in pan then pour stuffing mix on top.
Pour 1 cup of broth over stuffing.
Bake for 30 minutes.
Tuesday, January 17, 2012
Butterscotch Rolls
18-20 frozen Rhodes Rolls
1/2 cup melted butter
1/2 cup brown sugar
1 sm. pkg. cook & serve butterscotch pudding
Cinnamon
Grease 9x13 pan or bundt pan with crisco. Put in frozen rolls. Pour melted butter over the top. Sprinkle with brown sugar and cinnamon. Sprinkle on butterscotch pudding mix (dry).
Cover with waxed paper or plastic wrap greased with crisco. Leave out over night.
In the morning bake at 350 for 20 min.
Immediately (within 15 min.) invert onto serving plate.
If it looks like the top is getting brown, but the inside is still doughy, then put foil over the top and continue cooking.
Crepes
1/2 cup milk
1/2 cup water
3 eggs
3/4 cup flour
1/2 t salt
3 T butter, melted
Combine all ingredients except butter in blender. Blend, scrape sides of blender, blend. Add butter and blend. Refrigerate for 1 hour if you have time, if not then proceed with cooking.
Heat pan on med. until hot enough to sizzle a drop of water. Spray lightly with cooking spray, if your pan needs it. Pour in just enough batter to cover bottom of pan. Tip pan to cover bottom of pan. Cook until the top of the crepe is dry (not sticky) to the touch. Remove from pan.
Crepes can be stacked on top of each other and they won't stick.
You can make them the day before and store them in the refrigerator, covered with plastic wrap.
When you double the recipe, don't double the salt.
I serve them with berries, bananas, powdered sugar, whip cream, freezer strawberry jam, and chocolate sauce.
Makes 6 large or 12 small, all depending on the size of your pan.
Stromboli
Mike and I were really excited to use the ground deer meat from the hunt over Christmas break. We tried it with this recipe and it was really yummy!
Ingredients:
1 loaf thawed frozen bread dough (Rhodes white bread)
1 lb. Premium Pork Sage Sausage (this is where we substituted the deer meat + we added 1 packet taco seasoning to it)
Spicy Brown Mustard
Provolone Cheese slices
Ham or turkey deli meat
Progresso Bread Crumbs Italian Style
Directions:
Preheat oven to 350 degrees.
Brown the meat (we added taco seasoning to the deer meat.)
Roll the dough into a rectangle.
Spread a thin layer of spicy brown mustard on dough.
Layer the cheese, deli meat, and browned meat down the center of the dough.
Bring the dough together and pinch the seam closed.
Pinch edges closed too.
Place seam side down on greased baking sheet.
Soften some butter, but don't melt it, and spread on top of the roll.
Sprinkle the bread crumbs on top.
Bake at 350 degrees for 20-30 minutes.
Ingredients:
1 loaf thawed frozen bread dough (Rhodes white bread)
1 lb. Premium Pork Sage Sausage (this is where we substituted the deer meat + we added 1 packet taco seasoning to it)
Spicy Brown Mustard
Provolone Cheese slices
Ham or turkey deli meat
Progresso Bread Crumbs Italian Style
Directions:
Preheat oven to 350 degrees.
Brown the meat (we added taco seasoning to the deer meat.)
Roll the dough into a rectangle.
Spread a thin layer of spicy brown mustard on dough.
Layer the cheese, deli meat, and browned meat down the center of the dough.
Bring the dough together and pinch the seam closed.
Pinch edges closed too.
Place seam side down on greased baking sheet.
Soften some butter, but don't melt it, and spread on top of the roll.
Sprinkle the bread crumbs on top.
Bake at 350 degrees for 20-30 minutes.
Thursday, January 12, 2012
Quick Enchiladas
Tonight my mom and I needed to make a quick dinner. We made it up as we went along and it was DELICIOUS and really EASY!
Ingredients:
2 cans roast beef (12oz)
1/2 sweet onion
olive oil or veg oil
1 can medium enchilada sauce (red)
8 flour tortillas
graded cheese
optional: guacamole, salsa, sour cream
Directions:
-Start by pre heating the oven to 375
-Then cut the onion into small pieces. Add a little olive oil to a pan and start to saute the onions on medium heat.
-In a separate pan (on medium heat) place a tortilla in the pan and sprinkle cheese on top. Allow the cheese to to start to melt and then flip the tortilla over so the cheese gets crunchy on the tortilla. As soon as you flip the tortilla add cheese to the other side. When cheese starts to melt flip it over again. This side doesn't take as long to cook. It might look a little burnt, but its not. (The key is to make sure the cheese is cooked until it is crispy, so it will stick to the tortilla, other wise it will stick to the pan.) Put the tortilla with cheese on both sides on a separate plate.
-Continue this step with all 8 tortillas, while still watching the onions : )
-When the onions are clear, add the two cans of roast beef to the pan along with half the can of enchilada sauce.
-Add the beef mix to the tortillas in the center, like enchiladas.
-Roll the tortillas and to keep closed add a toothpick (since the cheese is crunchy, they don't roll easily)
-Place the rolled up tortillas in a 9 by 13 pan and place them in the oven for 10-15 minutes.
Serve with guacamole, salsa, and sour cream. (I just ate it with guacamole and it was really good.)
* you can also change the meal and use chicken instead of beef and use green chili enchilada sauce instead of the red.
Ingredients:
2 cans roast beef (12oz)
1/2 sweet onion
olive oil or veg oil
1 can medium enchilada sauce (red)
8 flour tortillas
graded cheese
optional: guacamole, salsa, sour cream
Directions:
-Start by pre heating the oven to 375
-Then cut the onion into small pieces. Add a little olive oil to a pan and start to saute the onions on medium heat.
-In a separate pan (on medium heat) place a tortilla in the pan and sprinkle cheese on top. Allow the cheese to to start to melt and then flip the tortilla over so the cheese gets crunchy on the tortilla. As soon as you flip the tortilla add cheese to the other side. When cheese starts to melt flip it over again. This side doesn't take as long to cook. It might look a little burnt, but its not. (The key is to make sure the cheese is cooked until it is crispy, so it will stick to the tortilla, other wise it will stick to the pan.) Put the tortilla with cheese on both sides on a separate plate.
-Continue this step with all 8 tortillas, while still watching the onions : )
-When the onions are clear, add the two cans of roast beef to the pan along with half the can of enchilada sauce.
-Add the beef mix to the tortillas in the center, like enchiladas.
-Roll the tortillas and to keep closed add a toothpick (since the cheese is crunchy, they don't roll easily)
-Place the rolled up tortillas in a 9 by 13 pan and place them in the oven for 10-15 minutes.
Serve with guacamole, salsa, and sour cream. (I just ate it with guacamole and it was really good.)
* you can also change the meal and use chicken instead of beef and use green chili enchilada sauce instead of the red.
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