Obviously this is a non-alcoholic dish, it gets the name from the location this recipe originated, or something like that.
Anyways, this is really good with fried rice.
1 lb bag of popcorn chicken or meatballs
1 garlic clove, minced
1/4 tsp ginger
1/2 tsp crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 TBS ketchup
1 TBS cider vinegar
1/2 cup cold water
1/3 cup soy sauce
1 TBS corn starch
1. Cook bag of chicken or meatballs according to directions on bag. (I recommend frying the chicken instead of microwaving it, it just comes out SO much better)
2. Combine remianing ingredients in sauce pan prior to heating. Once all ingredients are added, bring to boil. Reduce heat and simmer for 10 minutes. Toss in cooked chicken/meatballs.
Thursday, December 17, 2009
Fried Rice
This is so simple, it will amaze you! And it's a family favorite.
2 carrots, chopped finely
2 stalks of celery, chopped finely
2 TBS butter
1 box Rice A Roni (I use chicken flavor)
2 1/2 cups water
3 eggs
1. Chop carrots and celery finely.
2. Prepare Rice A Roni as directed on box (adding the butter, water, and seasonings as directed). With the water, also add the chopped vegetables. Simmer as directed. After water is absorbed and rice is fully cooked, in a seperate bowl, stir eggs, then pour into the rice and cook on medium heat until eggs are fully cooked (about 4 minutes). You can also throw in some left over chicken or pork, chopped up.
Serve and enjoy!
As a side note, I usually serve with my bourbon chicken.
2 carrots, chopped finely
2 stalks of celery, chopped finely
2 TBS butter
1 box Rice A Roni (I use chicken flavor)
2 1/2 cups water
3 eggs
1. Chop carrots and celery finely.
2. Prepare Rice A Roni as directed on box (adding the butter, water, and seasonings as directed). With the water, also add the chopped vegetables. Simmer as directed. After water is absorbed and rice is fully cooked, in a seperate bowl, stir eggs, then pour into the rice and cook on medium heat until eggs are fully cooked (about 4 minutes). You can also throw in some left over chicken or pork, chopped up.
Serve and enjoy!
As a side note, I usually serve with my bourbon chicken.
Tuesday, December 15, 2009
Enchaladas
Here is the enchalada recipe I use, inspired by my mother-in-law. Guests can't seem to resist going back for seconds and thirds, and I always get requests for the recipe...so here goes...I don't measure the ingredients when I do it, so hopefully it will make sense...
1 lb chicken (whatever cut you like, I usually do tenderloins)
1 can cream of chicken soup
1 can diced chilies
1 can green enchalada sauce
1-2 cups grated cheddar cheese
12 corn tortillas (about)
sour cream
1. Place chicken, cream of chicken soup, and half the can of diced green chilies in the crock pot on high for 4 hours, or until chicken is no longer pink. Remove chicken from sauce and dice. (Do not discard soup.)
2. Preheat oven to 350, generously grease 9x13 inch pan. In medium bowl, combine chicken, cheese, and remaining diced chilies. Warm tortillas to make them soft (I place 4 in a large zip lock bag, seal, and cook in the microwave for 25 seconds). Add a spoonfull or two of chicken mixture to each tortilla, roll tightly, and place in dish. Repeat until dish is full. Combine cream of chicken soup (used for cooking chicken) and enchalada sauce and pour over tortillas. Sprinkle top with cheese.
3. Cover dish with foil and bake at 350 for 45 minutes, or until cheese is melted in the middle. Remove foil cover and bake an additional 15 minutes, or until light golden brown. Serve and top with sour cream.
1 lb chicken (whatever cut you like, I usually do tenderloins)
1 can cream of chicken soup
1 can diced chilies
1 can green enchalada sauce
1-2 cups grated cheddar cheese
12 corn tortillas (about)
sour cream
1. Place chicken, cream of chicken soup, and half the can of diced green chilies in the crock pot on high for 4 hours, or until chicken is no longer pink. Remove chicken from sauce and dice. (Do not discard soup.)
2. Preheat oven to 350, generously grease 9x13 inch pan. In medium bowl, combine chicken, cheese, and remaining diced chilies. Warm tortillas to make them soft (I place 4 in a large zip lock bag, seal, and cook in the microwave for 25 seconds). Add a spoonfull or two of chicken mixture to each tortilla, roll tightly, and place in dish. Repeat until dish is full. Combine cream of chicken soup (used for cooking chicken) and enchalada sauce and pour over tortillas. Sprinkle top with cheese.
3. Cover dish with foil and bake at 350 for 45 minutes, or until cheese is melted in the middle. Remove foil cover and bake an additional 15 minutes, or until light golden brown. Serve and top with sour cream.
Big Soft Ginger Cookies
Here's another recipe from allrecipies.com. It's a nice variation to the sugar cookies we see so much this time of year. These cookies really are big and soft, and they stay soft too! Very yummy!
2 1/4 cup flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves (I didn't have any, so I used pumpkin pie spice)
1/4 tsp salt
3/4 cup margarine, softened (I used butter)
1 cup white sugar
1 egg
1 TBS water
1/4 cup molasses
2 TBS sugar (it took a little bit more)
1. Preheat oven to 350. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape the dough into walnut sized balls, and roll them in the remaining 2 TBS of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet. Flatten slightly.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
2 1/4 cup flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves (I didn't have any, so I used pumpkin pie spice)
1/4 tsp salt
3/4 cup margarine, softened (I used butter)
1 cup white sugar
1 egg
1 TBS water
1/4 cup molasses
2 TBS sugar (it took a little bit more)
1. Preheat oven to 350. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape the dough into walnut sized balls, and roll them in the remaining 2 TBS of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet. Flatten slightly.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Stuffed Green Peppers
I made this for dinner last night, and it was a big hit with the husband, myself, and with Cory. I used the meat/rice/cheese mixture to make burritos with the younger kids. My husband is generally NOT a fan of green bell peppers, but he REALLY liked this and requested I make this again, maybe with steak next time. (ooooh, that DOES sound good) I got the recipe from allrecipies.com.
6 green bell peppers
salt to taste
1 lb ground beef
1/3 cup chopped onion
salt, pepper, cayenne pepper, paprika to taste
1 (14.5 oz) can peeled, diced tomatoes
1 tsp worcestershire sauce
1/2 cup uncooked rice
1/2 cup water
1 cup shredded cheddar cheese
2(10.75 oz) cans tomato soup
water as needed
1. Bring a large pot of salted water to a boil. Cut the tops off the peppers and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper and set aside.
2. In a large skillet, saute beef and onions for five minutes, or until beef is browned. Drain off excess fat, and season. Stir in the tomatoes, rice, 1/2 cup water and worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
3. Preheat the oven to 350. Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup and just enough water to make the soup a gravy consistency. Pour over the peppers.
4. Bake covered for 25-35 minutes, until heated through and cheese is melted and bubbly.
6 green bell peppers
salt to taste
1 lb ground beef
1/3 cup chopped onion
salt, pepper, cayenne pepper, paprika to taste
1 (14.5 oz) can peeled, diced tomatoes
1 tsp worcestershire sauce
1/2 cup uncooked rice
1/2 cup water
1 cup shredded cheddar cheese
2(10.75 oz) cans tomato soup
water as needed
1. Bring a large pot of salted water to a boil. Cut the tops off the peppers and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper and set aside.
2. In a large skillet, saute beef and onions for five minutes, or until beef is browned. Drain off excess fat, and season. Stir in the tomatoes, rice, 1/2 cup water and worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
3. Preheat the oven to 350. Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup and just enough water to make the soup a gravy consistency. Pour over the peppers.
4. Bake covered for 25-35 minutes, until heated through and cheese is melted and bubbly.
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