A big hit with everyone in the family...very rare!
2 c sugar
1 t ginger
1 t garlic powder
2 c soy sauce
1/2 c water
chicken pieces (we use legs & thighs)
Put chicken in a large pan (I usually remove as much of the skin as will easily come off so it soaks up the flavor more). Pour soy sauce mixture over the chicken and cover with a lid or foil. Bake at 350 degrees for 1 hour or until very tender. (Sometimes we will bake it at 300 for two or more hours). Remove grease, strain liquid, thicken with cornstarch if desired, and serve it over rice. (We usually don't bother thickening it anymore, we just use one of those little containers that pours from the bottom as the grease stays on top. However, thickening the sauce will prevent it from spreading to other food on your plate :).)
Monday, May 4, 2009
Pizza
I found this recipe in a magazine while waiting for a doctor appointment. We all love it. I made it last night for dinner and used half whole wheat flour (freshly ground...it seems to taste lots better) and it was yummy! None of the kids noticed that it wasn't made with all white flour.
1 c water
3/4 T yeast
2 t honey
1 T + 1 t olive oil
2 t salt
3 c flour
Dissolve yeast in water with the honey. Let sit for 5 minutes or until foamy. Add 1 T of oil and the salt, stir. Add flour. Knead for 10 minutes until smooth. Coat bowl with remaining olive oil. Place dough in blow. Turn to coat dough with oil. Cover with plastic. Let rise until double. Punch down. Let rise another 30 minutes.
Pizza Sauce
32 oz can crushed tomatoes
1 t dried oregano
1 t salt
1/2 t black pepper
1 t sugar
3 T olive oil
2 small garlic cloves, minced
simmer until slightly thick.
Assemble pizza with desired toppings. Bake at 400 to 425 for 15-20 min.
Note: I doubled batch of dough and it made two 14" pizzas plus 6 "personal pan" pizzas for the kids which were about 5" each. It's best not to have the dough too thick or it ends up being doughy.
1 c water
3/4 T yeast
2 t honey
1 T + 1 t olive oil
2 t salt
3 c flour
Dissolve yeast in water with the honey. Let sit for 5 minutes or until foamy. Add 1 T of oil and the salt, stir. Add flour. Knead for 10 minutes until smooth. Coat bowl with remaining olive oil. Place dough in blow. Turn to coat dough with oil. Cover with plastic. Let rise until double. Punch down. Let rise another 30 minutes.
Pizza Sauce
32 oz can crushed tomatoes
1 t dried oregano
1 t salt
1/2 t black pepper
1 t sugar
3 T olive oil
2 small garlic cloves, minced
simmer until slightly thick.
Assemble pizza with desired toppings. Bake at 400 to 425 for 15-20 min.
Note: I doubled batch of dough and it made two 14" pizzas plus 6 "personal pan" pizzas for the kids which were about 5" each. It's best not to have the dough too thick or it ends up being doughy.
Chicken Cordon Bleu
When we lived in West Valley, a girl in my ward brought me this after I had Jared (or maybe it was Keith?).
boneless skinless chicken breasts
ham slices
mozarella cheese, slices
cornflakes
2 cans cream of chicken soup
1/2 c sour cream
1/2 c milk
Put ham & mozarella cheese on half of the chicken breast. Fold other half over and secure with a toothpick. (You may need to "pound" your chicken to a consistent thickness). Crush the cornflakes and dip top half of chicken in them. If chicken is dry, dip in a beaten egg before dipping in cornflakes. Place chicken in baking pan. Mix cans of soup, sour cream, and milk (enough to make mixture slightly runny). Pour over chicken. Cook 350 for 1 hour. Serve chicken and sauce over rice.
boneless skinless chicken breasts
ham slices
mozarella cheese, slices
cornflakes
2 cans cream of chicken soup
1/2 c sour cream
1/2 c milk
Put ham & mozarella cheese on half of the chicken breast. Fold other half over and secure with a toothpick. (You may need to "pound" your chicken to a consistent thickness). Crush the cornflakes and dip top half of chicken in them. If chicken is dry, dip in a beaten egg before dipping in cornflakes. Place chicken in baking pan. Mix cans of soup, sour cream, and milk (enough to make mixture slightly runny). Pour over chicken. Cook 350 for 1 hour. Serve chicken and sauce over rice.
Sweet Chicken Tacos
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| Never mind the horrible picture. I just needed one so that I could pin this recipe. :) |
This is one of my absolute favorites! I got this off of 24 hour menu.
Sweet Chicken Tacos
3 tbsp. Butter
1 small onion, finely chopped
1 tsp. dried mustard
1 c. Ketchup
2 tbsp. Vinegar
1 tbsp. Worcestershire sauce
2 c. Brown Sugar (I only use 1 cup)
about 2 lbs chicken breasts, cooked and shredded
Melt butter on medium low heat. Add onions and saute. Mix all ingredients (except chicken) until sugar is melted. Then add chicken and let simmer until juices are absorbed in chicken. Serve with:Flour Tortilla's, Shredded Lettuce, Diced Tomatoes, Shredded cheddar cheese, Sour Cream and Guacamole
Chicken Fajitas
I LOVE chicken fajitas. Whenever we eat at a Mexican restaurant, I inevitably order chicken fajitas if it's on their menu. That's one of the things that irritated me about PepperBellys...no chicken fajitas! I got this recipe from a friend who made them for our "Bunko" group. If nothing else, I got several of my favorite recipes from my bunko experience! Here it is:
Marinate boneless skinless chicken breasts in equal amounts of teriyaki & soy sauces. Add sugar (regular or brown) to make slightly thick. You can also add 7-up if desired (I never do because I don't want to waste the rest and my kids don't need it! I might if I was making a big batch).
Cook chicken and cut in strips (cut it before or after you cook it, whichever you prefer). Cut a white onion and green pepper in long slices. (I usually don't have a white onion on hand...it tastes great with yellow. I think white is just a little sweeter...?) Stir fry in oil until tender. Add cooked chicken. Serve on tortillas with cheese, lettuce, tomato, guacamole, sour cream & salsa.
Marinate boneless skinless chicken breasts in equal amounts of teriyaki & soy sauces. Add sugar (regular or brown) to make slightly thick. You can also add 7-up if desired (I never do because I don't want to waste the rest and my kids don't need it! I might if I was making a big batch).
Cook chicken and cut in strips (cut it before or after you cook it, whichever you prefer). Cut a white onion and green pepper in long slices. (I usually don't have a white onion on hand...it tastes great with yellow. I think white is just a little sweeter...?) Stir fry in oil until tender. Add cooked chicken. Serve on tortillas with cheese, lettuce, tomato, guacamole, sour cream & salsa.
Strawberry Rhubarb Cream Cheese Pie
Cam bought a bunch of strawberries (with them being so on sale right now) and he made this KILLER pie. I just had to share. He is awesome. He did buy frozen pie crusts but it's so good who cares.
2 Tbsp cornstarch
1 C sugar
1/2 Cup strawberry puree
1/2 cup water
2 Tbsp lemon juice
1 tsp Vanilla
4 C fruit (he used about half strawberries half rhubarb)
3 oz cream cheese
1/4 cup powdered sugar
Mix cornstarch and sugar together then add the other ingredients (minus cream cheese and powdered sugar) and cook until thick. mix cream cheese and powdered sugar and put in the bottom of the cooked pie shell top with the cooked fruit and chill. then enjoy! :)
2 Tbsp cornstarch
1 C sugar
1/2 Cup strawberry puree
1/2 cup water
2 Tbsp lemon juice
1 tsp Vanilla
4 C fruit (he used about half strawberries half rhubarb)
3 oz cream cheese
1/4 cup powdered sugar
Mix cornstarch and sugar together then add the other ingredients (minus cream cheese and powdered sugar) and cook until thick. mix cream cheese and powdered sugar and put in the bottom of the cooked pie shell top with the cooked fruit and chill. then enjoy! :)
Taco Meat
Here's a good recipe for taco meat if you run out of taco seasoning packets.
Saute 1/2 small red onion (I never have red...always use yellow) in 2 T oil for 3 minutes or until onion is soft. Add 1 1/2 lbs ground beef and cook, stirring to break up meat until it's no longer pink (about 4 min). Pour off liquid. Add: 2 garlic cloves, crushed; 1 T chili powder; 1 t cumin; 1 t coriander, 1 t salt; 1 1/2 c tomato sauce. Cook over low heat for 10 minutes.
Saute 1/2 small red onion (I never have red...always use yellow) in 2 T oil for 3 minutes or until onion is soft. Add 1 1/2 lbs ground beef and cook, stirring to break up meat until it's no longer pink (about 4 min). Pour off liquid. Add: 2 garlic cloves, crushed; 1 T chili powder; 1 t cumin; 1 t coriander, 1 t salt; 1 1/2 c tomato sauce. Cook over low heat for 10 minutes.
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