Tuesday, April 29, 2008

Pacific Rim Marinade

3/4 C. soy sauce
1/2 C. dry sherry
3 T. cider vinegar
2 T. sesame oil
2 tsp. minced garlic
2 T. brown sugar
1 T. Fresh ginger (grated)
Combine all of the ingredients in a medium saucepan over medium-high heat. Stirring to dissolve the sugar. Bring to a boil, immediately lower the heat and simmer 10 minutes. Cool if using as a marinade. (You can also use this marinade as a sauce-- it's delicious on Jasmine rice). Serve HOT if using as a sauce.
Use as a marinade on pork, chicken or fish.

Hoisin Chicken Marinade

4 chicken breasts (boneless/skinless) or chicken tenders
1/2 lb. button mushrooms
1 C. oil
1/2 C. soy sauce
1/4 C. vinegar
2 T. honey
1 tsp. hoisin sauce
2 garlic cloves (finely chopped)
combine all ingredients and mix well. Cut chicken into 1" strips (or use tenders). Cover with marinade and marinade for 2-3 hours.

South of the Border Marinade

....for meat or poultry....
1 C. olive oil
1 orange juiced & zested
1 lime juiced and zested
2 T. Achiote Paste
1 T. fresh oregano (chopped)
1/4 C. fresh cilantro (chopped roughly)
1 T. ground cumin
1 T. Ancho chili powder
3 garlic cloves (crushed)
1 jalapeno chopped roughly (I usually don't add this).
Combine all ingredients and mix vigorously. Marinade for several hours or overnight.

Salsa Chicken Marinade

***my ABSOLUTE favorite marinade EVER***
4 chicken breasts
1 C. Pace Picante Sauce
1/2 C. Paul Newman's Italian dressing
Juice of 1/2 lg. lemon
Mix all together and marinade for several hours or overnight.

Crock-pot FAVORITES!

Here are some very easy, crock-pot recipes:
Note: these are all pork chop recipes, but I've tried a few with chicken breasts & they work great too!
Spray fry pan and crock pot with non-stick spray. Brown pork chops on both sides and salt & pepper (garlic salt, if desired).
Place each in crock pot as you top each with:
**Barbecue Style: One slice of lemon. Spread each chop with 1-2 T. brown sugar. Pour 8 oz. can of tomato sauce over all. Cook on high setting for 3+ hours or on low for 6 hours. Serve with baked potato or mashed potato or potato casserole.
**Hawaiian: One pineapple ring on each chop, then cover each with 1-2 T. brown sugar. Pour remaining pineapple juice over all (should be about 1/2 to 3/4 cup?). Cook on high setting for 3+ hours or on low for 6 hours. Serve with rice.
**Savory: One granny smith apple ring or apple sauce. Top with 1/4 c. golden raisins. Pour 1/2 c. apple juice over. Cook on high setting for 3+ hours or on low for 6 hours. Serve with couscous or rice.
**Mexican: Pour green chili sauce over and cook on high setting for 3+ hours or on low for 6 hours. (Also works well with a pork roast for chili verde, but cook about 5-6 hours.) Serve with corn or Spanish rice.
ANY of these can also be made in the oven. Place chops in a greased 9x13, cover with foil and bake at 350 degrees for 60-75 minutes.

Tuesday, April 15, 2008

Onion-Roasted Chicken & Vegetables

I was frantically searching for a new recipe or something different to make for dinner tonight. I forgot about this recipe, when I first moved out with friends this was the ONLY meal I could make, so I made it often and it was always a hit!!! I am making it tonight, so I thought I'd post it....
1 envelope Lipton Recipe Secrets Onion Soup Mix
1/4 cup Olive Oil
1/2 tsp. Lawry's garlic powder (w/ parsley)
4 chicken breasts
2 medium all purpose potatoes, cut into chunks
2 carrots, peeled and sliced
Preheat oven to 450 degrees. In a large plastic bag or bowl, add all ingredients. Close bag and shake, or toss in a bowl, until chicken and veggies are completely coated.
In a 13x9-inch baking or roasting pan arrange chicken and veggies-- discard bag.
Bake uncovered (basting halfway through) for 45 minutes or until chicken is thoroughly cooked and vegetables are tender.
Prep Time: 10 minutes (I LOVE that!!!!)
Cook Time: 45 minutes

Tuesday, April 1, 2008

Stir Fry

* Sliced petite sirloin steak (or chicken)
* 1 cup of diagonally chopped celery
* 1 onion sliced (leave in rings)
* 2 cups chopped broccoli
* 1 cup snow peas
* 1 and 1/2 cups beef broth (from granules)
* 3 Tbsp. soy sauce
* 1/2 tsp. pepper

***Use a Wok***
In 2 Tbsp of olive oil, brown the meat. Next fold in
veggies, add 1 and 1/2 cups beef broth, soy sauce, and
pepper.Cover with lid and for 10 minutes (to steam).
Take 2 Tbsp. cold water and corn starch...mix and then
add to the Stir Fry. Mix that in well. Serve over white
steamed rice.

Chicken Chalupas

* Flour Tortillas
* 3 Cups cooked chicken shredded
* 1 qt. sour cream
* 2 cans cream of chicken soup
* 12 Tbsp. salsa
* 2 lbs grated cheese

Mix together sour cream, soup, salsa, and about 1/3 of
cheese (this is the small mixture). Set aside 3/4 cups
of THIS mixture and then add 1/2 cup water to this. Then
add chicken and small can of green chilis (optional) to
the large mixture. Fill the tortillas (about 1/2 cup)
with the large mixture, roll and place in pan. Spread
the rest of the sauce (small mixture) over the tortillas,
then put the rest of the cheese on top. Bake @ 350 for
40 minutes!

***I usually half the recipe for my family***