Teriyaki Chicken
1 cup sugar
1 cup soy sauce
1 clove garlic
1 tsp ginger
mix together. Put in crock pot over chicken thighs or legs (I just used chicken breasts and they turned out fine)
all day on low or 1/2 day on high
Wednesday, October 13, 2010
Sweet and Sour sauce
Sweet and Sour sauce (for dipping the egg rolls)
2/3 cup Brown sugar
2/3 cup pineapple juice
1/4 cup white vinegar
1 tsp ketchup
1 tsp soy sauce
2 TBSP cornstarch mixed with 1/4 cup water.
Bring everything to a boil (except cornstarch)
Once it's at a boil add cornstarch and cook until thickened about 1-2 minutes
2/3 cup Brown sugar
2/3 cup pineapple juice
1/4 cup white vinegar
1 tsp ketchup
1 tsp soy sauce
2 TBSP cornstarch mixed with 1/4 cup water.
Bring everything to a boil (except cornstarch)
Once it's at a boil add cornstarch and cook until thickened about 1-2 minutes
Homemade Egg Rolls
Egg Rolls.
1 head of cabbage- chopped
1 onion chopped
5 stalks of celery chopped
1 cup grated carrots
1 1/2 cups bean sprouts
3-4 TBSP soy sauce
2-3 TBSP chicken bullion powder - you can buy it in the Asian isle
Put a little olive oil in a large pot. Add all the vegi's to the pot and cook down (takes about 20 minutes...cook until vegi's are soft) Medium to medium high heat. While they are cooking add the soy sauce and the chicken bullion powder.
After it's cooked, you need to drain it really well. Put it in a strainer over a bowl and let it drain and cool for about 30 minutes. Put some in the egg roll wrappers and roll up. It should show how to roll them up on the egg roll package. Seal them with a little water. Fry in a pan of oil until crisp and golden.
*I don't add celery because I don't like celery. The lady that taught my mom said you just need to always have 4 vegi's in there. Cabbage is a must but you can add whatever vegi's you have. I love it with what I've listed minus the celery. The measurements on the carrots and bean sprouts are an estimate. I just do big handfuls and they always turn out. Sometimes when I have had extra stuff, I add it to ham fried rice.
Serve with Sweet and Sour sauce
1 head of cabbage- chopped
1 onion chopped
5 stalks of celery chopped
1 cup grated carrots
1 1/2 cups bean sprouts
3-4 TBSP soy sauce
2-3 TBSP chicken bullion powder - you can buy it in the Asian isle
Put a little olive oil in a large pot. Add all the vegi's to the pot and cook down (takes about 20 minutes...cook until vegi's are soft) Medium to medium high heat. While they are cooking add the soy sauce and the chicken bullion powder.
After it's cooked, you need to drain it really well. Put it in a strainer over a bowl and let it drain and cool for about 30 minutes. Put some in the egg roll wrappers and roll up. It should show how to roll them up on the egg roll package. Seal them with a little water. Fry in a pan of oil until crisp and golden.
*I don't add celery because I don't like celery. The lady that taught my mom said you just need to always have 4 vegi's in there. Cabbage is a must but you can add whatever vegi's you have. I love it with what I've listed minus the celery. The measurements on the carrots and bean sprouts are an estimate. I just do big handfuls and they always turn out. Sometimes when I have had extra stuff, I add it to ham fried rice.
Serve with Sweet and Sour sauce
Chicken Cordon Bleu
This is a pretty good recipe. I found it on allrecipes.com. I've made it a few times and it usually turns out. It's not the best cordon bleu I've ever had but it's pretty good and it's easy.
4 boneless, skinless chicken breast halves
2 teaspoons Dijon mustard
1/2 teaspoon paprika
4 slices fully cooked ham
1 cup soft bread crumbs
1 cup grated Parmesan cheese
1/4 teaspoon pepper
1/4 cup mayonnaise
SAUCE:
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1 cup milk
1/4 teaspoon salt
1/2 cup shredded Swiss cheese
2 tablespoons white wine or chicken broth
Flatten the chicken to 1/2-in. thickness. Spread mustard on one side; sprinkle with paprika. Top with a ham slice. Roll up tightly; secure with toothpicks.
In a bowl, combine the bread crumbs, Parmesan cheese and pepper.
Brush chicken with mayonnaise; roll in crumb mixture. Place in a shallow 2-qt. microwave-safe dish; cover loosely. Microwave on high for 7 minutes. Turn the chicken; cook 7 minutes longer or until juices run clear. Remove toothpicks; set aside and keep warm.
In a 1-qt. microwave-safe dish, heat the butter on high for 30 seconds; stir in the flour until smooth. Cook, uncovered, on high for 30 seconds. Add milk and salt. Cook 3-4 minutes longer or until thickened. Stir in cheese until smooth. Add the wine or broth. Serve over chicken.
*I don't cook mine in the microwave like this says to do. I do it in the oven at 350 for about 30+ minutes or until it's done.
4 boneless, skinless chicken breast halves
2 teaspoons Dijon mustard
1/2 teaspoon paprika
4 slices fully cooked ham
1 cup soft bread crumbs
1 cup grated Parmesan cheese
1/4 teaspoon pepper
1/4 cup mayonnaise
SAUCE:
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1 cup milk
1/4 teaspoon salt
1/2 cup shredded Swiss cheese
2 tablespoons white wine or chicken broth
Flatten the chicken to 1/2-in. thickness. Spread mustard on one side; sprinkle with paprika. Top with a ham slice. Roll up tightly; secure with toothpicks.
In a bowl, combine the bread crumbs, Parmesan cheese and pepper.
Brush chicken with mayonnaise; roll in crumb mixture. Place in a shallow 2-qt. microwave-safe dish; cover loosely. Microwave on high for 7 minutes. Turn the chicken; cook 7 minutes longer or until juices run clear. Remove toothpicks; set aside and keep warm.
In a 1-qt. microwave-safe dish, heat the butter on high for 30 seconds; stir in the flour until smooth. Cook, uncovered, on high for 30 seconds. Add milk and salt. Cook 3-4 minutes longer or until thickened. Stir in cheese until smooth. Add the wine or broth. Serve over chicken.
*I don't cook mine in the microwave like this says to do. I do it in the oven at 350 for about 30+ minutes or until it's done.
Crisp Chicken Burritos
Crisp Chicken Burritos - This recipe came from my cousin Xela...when I was really young she used to make these and bring them over and everyone loved them. I found the recipe in my mom's stuff. I haven't actually made them yet but they look fairly easy and I know they taste good :)
8 oz cream cheese
1 pt sour cream
1/2 cup butter
2 cans diced chili's
1 can diced mushrooms
4 TBSP taco seasoning
Mix all of that together. Then add 6 chicken breasts cooked and chopped.
2 packages flour tortillas (I don't know exactly how many this means)
Put mixture and chicken together then put in flour tortillas and roll up. Cook in hot oil for 3-4 minutes, rotating sides.
*note*I tried these and they weren't good at all. I don't know what I did wrong or if it's the recipe but I'm not sure I am daring enough to try them again.
8 oz cream cheese
1 pt sour cream
1/2 cup butter
2 cans diced chili's
1 can diced mushrooms
4 TBSP taco seasoning
Mix all of that together. Then add 6 chicken breasts cooked and chopped.
2 packages flour tortillas (I don't know exactly how many this means)
Put mixture and chicken together then put in flour tortillas and roll up. Cook in hot oil for 3-4 minutes, rotating sides.
*note*I tried these and they weren't good at all. I don't know what I did wrong or if it's the recipe but I'm not sure I am daring enough to try them again.
Tuesday, May 11, 2010
BBQ chicken braid
I found this recipe here at My Kitchen Cafe and I wanted to try it so I did and it actually turned out. For the actual recipe go check out her website. I have found lots of fun things there. I followed the recipe exactly, even using her bread recipe although, you could probably just buy store bought bread dough intead of making your own, as that is a little time consuming.
These are pictures of the ones I made. I made one with the BBQ recipe she has and one I just did ham and cheese. They both turned out great and I will probably be making this again and again.
These are pictures of the ones I made. I made one with the BBQ recipe she has and one I just did ham and cheese. They both turned out great and I will probably be making this again and again.
Grilled Quesadillas
We have been watching a lot of the food network lately and it is making want to try new things. The other week Wes wanted to experiment on the grill so he made us some quesadillas. He grilled some steak with some new seasonings, and put steak, cheese, and some fresh salsa on some corn tortillas and made them on the BBQ. They turned out pretty good.
Fruit and fruit dip
My mom recently bought me a triffle bowl and I am having lot's of fun with it. The other day I made this fruit creation. I just filled the triffle bowl with various fruit ie. fresh pineapple, strawberries, manderine oranges, and grapes. Then I made this yummy dip to go with it. I think this dip would go with any fruit.
1 8 oz package cream cheese
1/2 cup brown sugar
1 tsp vanilla
Mix until well blended
1 8 oz package cream cheese
1/2 cup brown sugar
1 tsp vanilla
Mix until well blended
Wednesday, March 3, 2010
Peanut Chicken
1 can Cream of Coconut (15 oz)
4 TBSP Soy Sauce
4 TBSP Lime Juice
2 TBSP Minced Garlic
1 18 oz Jar Peanut Butter (creamy or crunchy)
Put the cream of coconut in a pan over meduim heat until it is smooth. Add peanut butter and mix until peanut butter is all melted and mixed in. Do not overheat. Then add other ingredients. Pour sauce over fresh spinach, rice and grilled chicken.
4 TBSP Soy Sauce
4 TBSP Lime Juice
2 TBSP Minced Garlic
1 18 oz Jar Peanut Butter (creamy or crunchy)
Put the cream of coconut in a pan over meduim heat until it is smooth. Add peanut butter and mix until peanut butter is all melted and mixed in. Do not overheat. Then add other ingredients. Pour sauce over fresh spinach, rice and grilled chicken.
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