Saturday, February 11, 2017

Chicken and Pasta in Tomato Butter Sauce

  • 4 boneless skinless chicken breasts, thin sliced
  • salt and pepper
  • ¼ cup olive oil
  • 15oz can of diced tomatoes, undrained
  • 3 cloves minced garlic
  • one handful chopped fresh basil
  • ¼ cup salted butter
  • 8 ounces spaghetti

  1. Boil Pasta according to package directions.
  2. Heat oil in a large skillet over medium-high heat
  3. sprinkle chicken with salt and pepper on both sides
  4. Add chicken and cook for 2-3 minutes per side until cooked throughout
  5. Place cooked chicken and set on a plate
  6. Remove skillet from heat for a minute, then add the tomatoes and simmer until slightly thickened
  7. Add garlic and butter to tomato sauce, after butter has melted add chicken to warm up in the sauce
  8. Stir in basil
  9. Serve over prepared pasta

Friday, February 3, 2017

Pizza Muffins

Football season is almost over...but not before the biggest game of the year the Super Bowl.  Regardless of who is playing everyone seems to still tune in at least for the commercials.  So if you are still needing an idea for a party snack go ahead and give these pizza muffins a try.

These 6 simple ingredients are all you need:

  • 1 can of Grand's southern style butter tasting biscuits (8 large biscuits per can)
  • Olive oil - 2 Tbsp
  • 1 1/4 cup shredded cheese (i used a mix of mozzarella and colby)
  • 1/2 cup grated Parmesan cheese 
  • 2 Tbsp italian seasoning
  • 6 oz pepperoni (i used the mini's, if large cut them up first)

Here is how you throw them together

  1. Open up the tube of biscuits and cut eat into 4 or 5 pieces and toss into a large bowl
  2. Add Oil to the bowl and toss or stir to coat the biscuit pieces in oil
  3. Toss in everything else, stir to combine
  4. Grease a standard muffin pan and pack the mixture into the cups to fill to the top
  5. Bake in a preheated 350 degree oven for 20-25 minutes
  6. Let cool for 5 minutes and serve with pizza sauce for dipping

When I made this I ended up with 10 muffins, some were larger than others, so if you pack less in each cup you will end up with more.

Another tip...put a sheet pan under the muffin pan to catch any oil that might drip over the edge.

Sunday, January 29, 2017

Slow Cooker Mongolian Beef

I've been breaking out my Lux Multi-Cooker more often these past few weeks, today I put it to use in slow cooker mode to make up some easy Mongolian Beef. 

I really like the multi-cooker because it has replaced my rice cooker, slow cooker and pressure cooker...i highly recommend getting a it a the Lux by Fagor or one of the very popular Instant Pots.

Here is the recipe for the Mongolian Beef

In your slow cooker add the following:

  • 1 pound beef sliced across the grain (flank steak works well)
  • 1 tsp minced garlic
  • 1 tsp minced fresh ginger
  • 1 tsp crushed red pepper flakes
  • 1/2 cup soy sauce
  • 3/4 cup beef stock
  • 1/4 cup brown sugar
  • 1/4 cup hoisin sauce
  • 1 cup shredded carrots

set you slow cooker to low for 6 hours, or high for 4
when you have 15 minutes left mix 2 Tbsp corn starch with some water in a bowl and then pour it into the slow cooker and recover for the last 15 minutes

and that's I said...super simple!

Serve with rice, sliced green onions and sesame seeds

Sunday, January 22, 2017

Baked General Tso's Chicken

My favorite Chinese takeout dish is General Tso's chicken, now lets lighten it up a bit and switch from fried to baked.

Here are your ingredients:

  • 1 pound boneless chicken (breast or thighs) cubed
  • 1/4 cup AP flour
  • 2 beaten eggs
  • 2 cups cornflakes - crushed
  • 3/4 cup chicken stock
  • 1/2 Tbsp tomato paste
  • 2 Tbsp soy sauce
  • 1 Tbsp hoisin sauce
  • 3 Tbsp rice vinegar
  • 1 1/2 Tbsp granulated sugar
  • 1 tsp siracha sauce
  • 2 Tbsp corn starch
  • 2 Tbsp water

Here is the process:

  1. Preheat oven to 450
  2. Put eggs, flour and cornflakes in separate bowls
  3. dip chicken in eggs...then flour..then cornflakes, place on parchment lined sheet pan
  4. Bake chicken for 13-15 minutes
  5. Combine the following in a sauce pan: chicken stock, soy sauce, tomato paste, hoisin sauce, rice vinegar and sugar
  6. Bring to a boil over medium-high heat
  7. Mix corn starch and water in a small dish and whisk into the sauce pan
  8. Cook for a minute to thicken sauce.
  9. Put cooked chicken pieces into a large bowl and pour sauce over, toss to coat the chicken
  10. Serve with steamed broccoli and rice.

Thursday, January 19, 2017

Honey Soy Glaze

Here is a nice quick glaze for pork or chicken

  • 1/4 cup ketchup
  • 3 Tablespoons honey
  • 2 Tablespoons soy sauce
  • 1 garlic clove

Mix all in a bowl and brush and its ready to brush onto your pork/chicken