Friday, April 22, 2011
(recipe from allrecipes.com)
Submitted By: HEZZZ1223
Photo By: blahs4life
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Ready In: 40 Minutes
"Bell peppers, pineapple, mushrooms, and chicken combine to make a hearty main dish that also tastes great as leftovers."
2 tablespoons vegetable oil
1 pound skinless, boneless chicken
breasts, cut into cubes
1 green bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 red bell pepper, sliced thin
1 1/4 cups sliced fresh mushrooms
1 onion, chopped
1 cup teriyaki sauce
1 (8 ounce) can pineapple chunks,
1 teaspoon garlic powder
1 teaspoon crushed red pepper
1/4 cup all-purpose flour
1. Heat the oil in a wok or large skillet over medium-high heat. Cook the chicken until no longer pink in the center and the juices run clear, 7 to 10 minutes.
2. Place the green bell pepper, yellow bell pepper, red bell pepper, mushrooms, onion, teriyaki sauce, pineapple chunks with the juice, garlic powder, and crushed red pepper into the wok, and turn the heat to medium. Bring to a simmer, stir in the flour, and continue simmering 15 minutes until thick.
I give this 4 stars. It was so yummy! we served it over rice,but you could have it in a pita too. i did make a few adjustments. i only put like 1/2tsp red pepper in and it was still a little hot, normally it would have been perfect temperature but for a nursing mom it was a little hotter than i would have liked. second i reduced the flour to like 1/8 of a cup or so, i just added it until it looked thick enough, but having it over rice i wanted the sauce a little thinner. and i left out the yellow pepper, but that's just cuz i didn't have one. and i did saute the vegi's but next time i will just do it like they said because they were a little overdone.
Monday, April 18, 2011
1- 6oz can frozen orange juice concentrate (hint: orange juice concentrate comes in 12 oz cans, so double this recipe or only use half the can)
1 cup milk
1 cup water
1 tsp vanilla
1/4 cup sugar
10 to 20 ice cubes (I kind of like it heavy on the ice cubes)
Blend in blender and enjoy!
* I'd say if you are making it for four people to do the half recipe, any more than that do the full can of concentrate and double the remaining ingredients. Enjoy!
Feta Stuffed Turkey BurgersAdapted from allrecipes.com
1 pound ground turkey
1 cup crumbled feta cheese
1/2 cup kalamata olives, pitted and sliced (I used 1/2 cup regular back olives)
1/8 cup pine nuts (or more, or if you don't have them- omit!)
2 teaspoons dried oregano
ground black pepper to taste
1/2 teaspoon garlic powder (optional)
1/8-1/4 cup vegetable or chicken broth (or in desperate times, olive juice from the can of olives)
1. Preheat the grill for medium high heat (or plug in ye olde George Foreman)
2. In a large bowl, combine turkey, feta cheese, olives, pine nuts, oregano, garlic, and pepper and liquid of choice. Mix together and form in to patties.
3. Lightly oil the grate (spray with pam), place patties on the grill. Cook for 10-12 minutes, turning halfway through.
I was going to make Tzitki to put on top of the patties but kind of forgot until too late in the game, so I topped with greek yogurt that I had added a little fresh basil to. Certainly sour cream would get the job done as well. I also served with my failed attempt at baked sweet potato fries.
And also I am waiting for an onslaught of salmonella because Ivy got her hands, and subsequently her mouth, into the uncooked turkey patties. Spring break so far has been epic. And not in a good way.
But these burgers, oh my! They were delicious! Certainly you could serve them on a bun, or just plain, or topped with the greek yogurt, or in a pita, the possibilities are endless!
Monday, April 11, 2011
2 scallions, sliced 1 Tbsp shao hsing wine (Chinese rice cooking wine) 2 Tbsp dark soy sauce Kosher salt and fresh black pepper, to taste 24 frozen Chinese dumplings with filling of your choice (do not defrost) Hoisin sauce for garnish (optional)
In a 3-quart saucepan, heat the chicken stock, ginger root, scallions, shao hsing wine and dark soy sauce. Bring to a boil, then simmer for 10 minutes. Adjust seasoning with salt and pepper. Add frozen dumplings, and when the soup returns to the boil, reduce heat to low and cook for 5 minutes. Divide evenly into serving bowls, and drizzle a bit of hoisin on the dumplings.
Thursday, April 7, 2011
Summer Chicken Salad:
1 Box European Salad Mix
2C Fresh Parmesan
1LB cooked, crumbled bacon
3/4 C Almond slivers
6-8 Chicken Breasts cooked and sliced
2 Diced Apples
1/2C Red Wine Vinegar
1t Dry Mustard
1 1/2t salt
1/4C Red Onion Chopped
Combine in blender slowly adding oil
Put all salad ingredients in large bowl and mix well. Make dressing in blender. Pour over salad a little at a time and toss and serve immediately.