Groovy Chicken Stir-Fry

Tonight's new recipe was supposed to be Ginger Chicken Stir-fry.  But I never took my shopping list to the store when I went this week.  So I have no cabbage.  Or zucchini.  Or celery.  Or cashews.

So while that recipe goes to the back of the pile I found an oldie but goodie.  This recipe was in an ad for Kikkoman Soy Sauce and was a tie-in for one of the Disney movies.  I think it's so old it might even be from Hercules.  That old.

While it isn't necessarily new to us, it may be to you.  It also uses mostly ingredients you'll find in your pantry so you won't be running out to buy a head of cabbage in the middle of 32-below-zero temperatures.

INGREDIENTS

3  Boneless, Skinless Chicken Breasts
1 Tbsp. plus 4 teaspoons cornstarch, divided
1 small onion, sliced
2 cloves garlic, minced
3 Tbsp. vegetable oil
1 pkg. (16 oz.) frozen vegetable medley (or a mix of any fresh veggies you have on hand- for us it's cauliflower, peppers & carrots tonight)
1/4 cup plus 2 Tbsp. Kikkoman Soy Sauce
8 oz. vermicelli, cooked

DIRECTIONS

1. Cut chicken into thin strips; coat with 1 Tbsp. cornstarch.
2. Stir-fry with onion and garlic in hot oil 3 minutes. Add frozen vegetables; stir-fry 2 to 3 minutes until heated.
3. Combine 2/3 cup water, soy sauce and 4 teaspoons cornstarch; stir into chicken mixture. Cook, stirring, until sauce boils and thickens.
4. Add vermicelli; toss to combine.

VERDICT

Nothing special- but quick and easy.  And the kids not only ate their bowls clean but asked for seconds!!!!

Credit:  Kikkoman

Crockpot Beef and Broccoli

Sometimes we are hungry.  Really hungry.  The food cooking all day long in the crockpot... the delicious smells teasing you... by the time dinner is on the table you're too busy stuffing your face to take a picture of the results.

This is one of those recipes.

By the time I even thought to take a picture my bowl was empty.  And my husband's.  And the crockpot.

So you'll just have to use your imagination here until I make it again and take a picture to post here.

INGREDIENTS


1 lb boneless beef chuck roast (or sirloin steak), sliced into thin strips
1 cup beef consume (or beef broth or stock will do just fine)
1/2 cup soy sauce
1/3 cup brown sugar
1 TBS sesame oil
3 garlic cloves, minced
2 TBS cornstarch
Fresh broccoli florets (about 1/2 a large head)
Hot cooked rice

DIRECTIONS


Mix broth, soy sauce, brown sugar, oil and garlic in the crockpot and mix well. Add beef and stir well to combine.

Cook on low for 5-6 hours (depending on the amount of beef, size of your pot, etc.)

When time is up, remove 1/2 a cup of broth in a cup.  Add in cornstarch and mix until smooth.  Add to crockpot.  Stir well to combine and add in broccoli.

Cover and cook an additional 30 minutes on high.  The sauce will thicken and the broccoli will cook.

Serve over hot rice.

VERDICT

Delicious!  And easy!  We'll definitely do it again, so there should be pictures added eventually!

2013 Recipes

I didn't realize how many new recipes I tried this past year until I tried to copy all the links and paste them here for easier searching.  Holy cow... we did good last year!!  I surpassed the goal of 52 new recipes!!!!

1. 14-layer Red Velvet Cake

2. Pinecone Cheese Ball

3. Cheese and Garlic Artichoke Spread

4. Baked Crab Rangoons

5. Southwest Tomato Soup
6. Slowcooker Indonesian Chicken
7. White Chocolate Rice Krispie Valentines
8. Cheesy Vegetable Chowder
9. Southwest Turkey Ranch Salad
10. Homemade Wheat Pretzels
11. Pretzel Chicken Chunks

12. Rosemary Garlic Parmesan Biscuits

13. Roasted Garlic Tomato Soup

14. Spicy Jalapeno Tequila Shrimp

15. Thai Chicken Soup

16. Szechwuan Beef Stir-Fry

17. Asian-style Grilled Tilapia

18. Spinach Manicotti with Tomato Cream Sauce

19. Monkey Bread Muffins

20. Lego Cake

21. Fettuccine with Tomato Cream Sauce

22. Chicken Piccata with Artichokes

23. Skinny Cheese Bites

24. Slowcooker Beef and Broccoli

25. Slowcooker Honey Garlic Chicken

26. Chipotle Chicken Tortilla Soup

27. Spicy Kale Lasagna

28. Tilapia Shrimp Hoisin Packets

29. Cream of Broccoli Soup

30. Creamy Tomato Pasta

31.   Fruit and Cheese Kabobs

32. Texas Grilled Flounder

33. Thai Sesame Noodles

34. Indonesian Pork Tenderloin

35. Sesame Chicken and Noodles

36. Fettuccine with Asparagus Ribbons

37. Maccaroni and Cheese

38. Pizza Bianca

39. Pizza Rustica

40. Beef Negimaki

41. Creamy Grilled Chicken Picata

42. Garlic Scape Pesto

43. Sweet and Sour Chicken Packets

44. Asparagus Cream Cheese Wanton Fries

45. Tilapia Piccata with Snow Peas

46. Vegetable Spring Rolls

47. Grilled Pesto Pizza

48. Homemade Hummus

49. Buffalo Chicken Salad

50. Quinoa Caprese Salad

51. Arugula Mozzarella Pizza on Naan

52.  Spaghetti with Clams

53. Avacado Hummus

54. Green Goddess Salad

55. Thai Peanut Noodles with Chicken

56.  Oven Fried Cauliflower Bites with Cheddar Cheese Sauce

57. Homemade Apple Sauce

58. Hot Pepper Jelly

59. Chipotle Chicken Kabobs with Avacado Sauce

60. Jalapeno and Cheddar Corn Bread

61. Tomatillo Salsa

62. Eggplant Rolatini

63. Spaghetti Squash with Pesto and Tomatoes

64. Waffles with Cinnamon Apple Topping

65. Apple Fritters

66. Spinach Artichoke Chicken

67. General Tso's Chicken

Tomato tortellini soup

Confession time:  I lost this recipe.

So while I think this is the recipe I used... I can't be sure.  It looks the same... and it has the same ingredients that I remember using... but I can't be sure.  You'll have to test it out yourself and let me know what you think!

INGREDIENTS

2 large garlic cloves, minced
2 tablespoons olive oil
2 (10 1/4 ounce) cans condensed tomato soup
1/4 cup sun-dried tomato
2 cups half-and-half
2 cups chicken stock
1 teaspoon onion powder
1 tablespoon italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 (9 ounce) package of cheese filled tortellini
1/2 cup parmesan cheese, shredded for garnish

DIRECTIONS

Sauté garlic in olive oil in stock pot till golden. When garlic is browned, add Tomato soups, Tomatoes, half & half, Chicken stock and spices.

Bring to a simmer.

Once simmering drop pasta into soup.

Cook accordingly to package directions.

Ladle into bowls, sprinkle with cheese!

VERDICT

If this is the correct recipe.... you'll be thankful you tried it.  And if it is a total fail... I'm really sorry.

Happy cooking!

 

Sesame Glazed Cauliflower

 

The Buffalo Cauliflower faux-wings were a huge hit- we make them nearly every time we order pizza.  So when I saw this recipe for sesame glazed faux-wings... we had to try it.

INGREDIENTS

For the sauce:

• ½ c soy sauce
• ¼ c honey (or agave or maple syrup for vegan)
• ½ T grated fresh ginger
• 1 T sesame oil
• ¼ c rice vinegar
• 1-2 sliced scallions
• 1 T sesame seeds

For the cauliflower:

• One large head cauliflower
• ½ c flour
• ½ c milk of choice (I used almond milk)
• ½ t garlic powder
• Optional additional sesame seeds and/or scallions for garnish, if desired

DIRECTIONS

 

Preheat your oven to 450°F, and spray a baking sheet with oil or cooking spray. Cut the cauliflower into bite-sized florets.

Combine all of the sauce ingredients in a bowl and whisk together.

Whisk together the remaining ingredients in a bowl.  Toss the cauliflower in the batter until thoroughly coated.

Arrange the cauliflower on the baking sheet in a single layer. Bake for 15-20 minutes, or until slightly less done than you want them.  Remove from the oven and pour the sauce over the cauliflower.  Return to oven for another 5 minutes.  Remove from the oven and gently flip and toss the cauliflower in the sauce on the sheet.

Return to the oven for another 5 minutes.  Place the cauliflower on a serving plate or bowl, and if desired, sprinkle with some additional scallion and/or sesame seeds.

 

VERDICT

I loved these.  They have great flavor.  They're definitely not as crunchy as the Buffalo wings, so you're not really going to be able to fool anyone into thinking they're boneless Buffalo wings... but they are good.

My husband was less impressed.  He wants his Buffalo cauliflower back!  

Credit:  Cupcakes & Kale

General Tso's Chicken

yet another Pinterest recipe claiming to "make you never need to order Chinese take-out again!  It's that good!

Let's see...

INGREDIENTS

 3/4 cup canned reduced-sodium chicken broth

2 tablespoons cornstarcH

2  tablespoons sugar

2  tablespoons low sodium soy sauce

 1  tablespoon white wine vinegar

1/2 teaspoon ground ginger

 2  teaspoons peanut oil

2  medium scallions, chopped

2  medium garlic cloves, minced

1/2 teaspoon red pepper flakes or 1  dried chili, minced

 1  lb uncooked boneless skinless chicken breast, cut into 2-inch pieces

2  cups cooked white rice, kept hot

DIRECTIONS

In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes.Add chicken and cook until browned all over, about 5 minutes.Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.Serve chicken and sauce over rice.

VERDICT

It's good.  Better than real, honest to goodness greasy Chinese food?  I'll leave that up to you.

 

Spinach Artichoke Dip Chicken

Spinach Artichoke dip is one of the greatest recipe inventions ever.  It's a staple at most any party you go to. So when I found this recipe for spinach artichoke dip on TOP of chicken, I had to give it a try.  Best appetizer ever disguised as a healthy dinner?  Let's try it!


INGREDIENTS
 
1lb chicken breasts
1 Tablespoon butter
1 shallot, minced
2 cloves garlic, minced
salt & pepper
6oz 1/3 less-fat cream cheese, softened
6oz plain Greek yogurt
10oz package frozen chopped spinach, thawed and excess water squeezed out
14oz can quartered artichoke hearts, drained
1/2 cup grated parmesan cheese, divided
1/2 cup shredded mozzarella cheese, divided


DIRECTIONS

Preheat oven to 400 degrees. Cut chicken breasts in half then season both sides with salt and pepper. Spray a 2qt baking dish with nonstick spray then place seasoned chicken breasts in the bottom. 

Melt butter in a large skillet over medium heat then add shallots. Season with salt and pepper then saute until softened, 2-3 minutes. Add garlic then saute for 30 more seconds. Add cream cheese and Greek yogurt then stir until smooth. Remove skillet from heat then fold in spinach, artichoke hearts, and half the parmesan and mozzarella cheeses.

Spoon mixture over chicken then smooth and cover with a piece of foil sprayed with nonstick spray. Bake for 20 minutes then remove foil and top with remaining cheeses. Bake for 10 more minutes or until cheese is golden brown and bubbly then let rest for 10 minutes before serving.


VERDICT

This.  Is.  Fabulous.  And with greek yogurt instead of mayo, it's healthier than your regular spinach artichoke dip appetizer too.