Showing posts with label what's for dinner. Show all posts
Showing posts with label what's for dinner. Show all posts
Saturday, January 9, 2021
Crispy Baked Zucchini Fries
Crispy Baked Zucchini Fries
I love crunchy food but hate the idea of frying them, so if I can bake them, I am all in. These baked zucchini fries were crispy and golden brown.
Wednesday, December 2, 2020
Kung Pao Chicken
Kung Pao Chicken
We love Chinese food but our local Chinese restaurant closed so I have had to make some dishes at home to satisfy of cravings. I love to find meals that are quick and easy and this one fits the bill. After making this dish, there's no need to get take out again.
The original recipe called for dried chilies, but I did not have them so I used chilies in Adobo sauce.
I don't often get to take great pictures since hubby is usually waiting to try the dish. He loved this recipe.
This is going to be one of our new favorite Chinese takeout dishes, at home!
Recipe Print
- - 12 oz (350 g) boneless, skinless chicken breast or thigh, cut into bite-sized pieces
- - ¼ teaspoon salt
- - Dash of white pepper
- - 1 teaspoon all-purpose cornstarch
- - 2 tablespoons oil
- - 1 garlic clove, minced
- - ½ teaspoon crushed red pepper
- - 6 dried chilies or chile de arbol or chiles in Adobo sauce
- - 1 large red pepper, diced
- - 2 tablespoons finely chopped green onion (scallion), white and green parts, plus more for garnish
- - ½ cup (150 g) dry roasted peanuts, plus more for garnish
Sauce:
- - 2 tablespoons Chinese black vinegar or balsamic vinegar
- - 2 tablespoons basic chicken stock
- - 1 teaspoon sugar
- - 1 ½ tablespoons Chinese rice wine or cooking sherry
- - 1 tablespoon hoisin sauce
- - 2 teaspoons oyster sauce
- - 2 teaspoons soy sauce
- - 1 teaspoon dark sesame oil
- - 1 teaspoon all-purpose cornstarch
- - 1 teaspoon water
Directions:
- Combine all of the ingredients for the sauce in a small bowl. Set aside.
- Toss the chicken with the salt, pepper, and the all-purpose cornstarch. Cover and refrigerate for 20 minutes.
- Heat ½ the oil in wok or skillet over medium-high heat. Add the chicken pieces and stir-fry until the chicken turns white about 2 minutes. Remove the chicken from the pan and set aside. Wash and thoroughly dry the wok or skillet.
- Heat the remaining oil in a wok or skillet over medium-high high heat. Add the garlic to the wok or skillet and stir-fry until fragrant, about 30 seconds. Add the dried red chilies and stir-fry until aromatic, about 1 minute. Add the red bell pepper and stir-fry for 1 minute. Add the reserved chicken and stir-fry for 2 minutes. Add the stir-fry sauce and stir-fry for 1 minute, until the chicken is nicely coated. Add the peanuts and green onion and stir-fry for 30 seconds.
- Dish out and garnish with more green onions and peanuts. Serve immediately with hot steaming rice.
Sunday, January 26, 2020
Lime Glazed Chicken
Lime Glazed Chicken
I saw this recipe and since I love chicken, thought I would make it for dinner. Of course, you know me, I never have the right ingredients so I had to substitute some of it.
Sunday, December 1, 2019
Creamy Lemon Chicken Dish
Creamy Lemon Chicken Dish
Now that Thanksgiving is over, I need something other than turkey for dinner. Although I love leftovers, I was ready for something NOT turkey. So this Creamy Lemon Chicken was easy and tasted great. The creamy lemon sauce is amazing. Of course, I do love my chicken recipes.
Sunday, June 9, 2019
Sausage Stuffed Mushrooms
Sausage Stuffed Mushrooms
We discovered that there is a mushroom farm near us. My husband bought some sliced mushrooms a few weeks ago. A large package, 16oz, of portobello mushrooms was $1. Then last week he went to get some more and they were bringing in containers of whole portobello mushrooms and bought me a box. I wish I had taken a picture of the box when he brought it home. It was piled high with these beautiful, large mushrooms.
I sauted some with our beef tenderloin, added some to a meatloaf and put them in our burgers. I even made some stuffed mushrooms.
Sunday, April 14, 2019
Asian Pork Chops
Easy Asian Pork Chops
My husband loves pork chops but I am not a huge fan. They are OK, but they always seem to be dry. So when I saw this recipe, I thought I would like it. I thought hubby had bought pork chops but they were country style ribs. You have to work with what you have, right?
I mixed up the marinade and put them in the fridge. I had everything except for the red chile so I added some chile sauce instead. They were so yummy.
Sunday, January 27, 2019
Chicken Enchiladas
Amazing Chicken Enchiladas
Do you like Mexican food? We love it. My husband would choose a Mexican restaurant over any other restaurant. So I wanted to make some Mexican food that we could eat at home. I have made enchiladas with a bechamel sauce but this time I decided to make a tomato base sauce.
Sunday, November 25, 2018
Honey Glazed Pork Tenderloin
Honey Glazed Pork Tenderloin
This recipe all started after seeing a recipe that Jas (All That's Jas) had posted. Her recipe was for ribs and they looked so good, but I had a pork tenderloin and thought that maybe I could use the rub on it instead of ribs. You can find Jas's recipe over on her site for Roasted Pork Ribs with Honey Glaze.
Sunday, September 23, 2018
Pork Tenderloin with Dijon Wine Sauce
Pork Tenderloin with Dijon Wine Sauce
Our schedule has been so crazy lately so dinner is usually thrown together, so I wanted to make something better but still easy. I found a recipe for a pork tenderloin but it called for Marsala wine and I didn't have any so I used a white wine instead for the sauce.You coat the tenderloin with Dijon mustard and then browned it before baking it in the oven.
Sunday, September 2, 2018
Chicken and Salsa Dish
When it comes time for dinner, sometimes I like a quick and easy meal. Although this meal may not be ready in under 30 minutes (around 45) it is easy to put together.
Thursday, May 10, 2018
Honey-Mustard Pecan-Crusted Chicken
As many of you know, I always have pecans, since my brother-in-law runs a pecan farm, so this recipe was a perfect fit for me.
Sunday, April 8, 2018
Making Fried Green Tomatoes in Florida
I am not a tomato fan, but I am willing to make them for him. Are you a tomato fan?
I know that tomatoes are so good for you and if you love tomatoes check out:
5 Benefits of Eating and Growing the Best Tomatoes Ever.
Sunday, February 18, 2018
Colcannon Shepard's Pie
The topping is made with mashed potatoes and cabbage thus the name colcannon. This is both an Irish and Scottish dish. Sometimes it is made as a side dish and leftovers can be made into cakes, similar to potato latkes.
Wednesday, November 15, 2017
Turkey Curry
I think people either love curry or hate it. Which side are you on? If you hate it, leave out the curry. I did once and it was still really good. (That's another story)
Also if you are doing the low carb thing, this is great over cauliflower rice which I am showing here.
Friday, October 6, 2017
Cauliflower Mac and Cheese
Sunday, September 3, 2017
Do you know what a Pittsburgh Salad is?
When I go to other parts of the country, you might be able to find something similar but not the way it is prepared in Western PA.
So what is so different about a Pittsburgh Salad. Well, it's about how it's created.
Saturday, August 26, 2017
Honey Dijon Baked Carrots
So the other night I started to pull all the ingredients together. Of course it was around 5:30 when I decided to do this. I had seen a package of what I thought was cauliflower in the freezer so I would be good to go.
Sunday, August 20, 2017
Vegetable Marengo - An End of Season Vegetable Dish
I made it for my daughter and friends while camping last weekend. It was a huge hit.
Tuesday, July 11, 2017
Making Fried Green Tomatoes
Since we were going on vacation, I decided to pick what was still on the plants and make my husband some fried green tomatoes.
I know that tomatoes are good for you but they are not for me. Growing up, everyone in the family ate them except for me. I don't even like ketchup. I just don't like the taste of tomatoes.
Sunday, June 11, 2017
Teriyaki Beef Skewers
I decided to grill out today (I wanted to be outdoors a little) and when I saw this recipe for Teriyaki Beef Skewers, I knew that I had to make them.
I marinated the beef for only 6 hours instead of the 24 it called for and they were still great. This would be great to do the night before so all you would have to do is grill them when you come home.
The recipe stated that the pineapple juice was optional, but I think it gave it added flavor, even though I used a mango/pineapple version.
I love recipes that I can easily make changes to. Next time I am going to try chicken instead of beef.
Recipe Print
Teriyaki Beef Skewers
Ingredients:
1 cup packed light brown sugar
1 cup low-sodium soy sauce’½ cup water
¼ cup vegetable oil
Some grated ginger
½ cup mango/pineapple juice (or other juice)
3 ¼ pounds flank or flat iron steak, cut into ¼ inch-wide strips
24 (10 inch) wooden skewers, soaked in water for 30 minutes
Directions:
- Whisk together brown sugar, soy sauce, water, oil, juice and garlic in a large plastic bag. Add steak and mix to coat. Put in a pan and chill for 24 hours.
- Preheat a large grill pan or grill and spray with cooking spray.
- Thread steak slices onto skewers and grill or broil in batches until cooked through.
Per 3-skewer serving: 276 calories; 10.8g FAT; 40g PRO; 2g CARB; 0g Fiber; 231 mg SODIUM; 114 mg CHOL.
The post Teriyaki Beef Skewers first appeared on Eclectic Red Barn.
Linking to these parties:
>
Subscribe to:
Posts
(
Atom
)
