Beef and Broccoli

Directions:

Pre-cook broccoli about 1/2 way

Steak is marinated already.. add to a hot pan w/ a little cooking oil.

Cook steak 2 minutes.

add container of sauce

add broccoli, cook another 2-3 mintues.

add container of cornstarch/water

lower heat and sauce will thicken.

Serve over rice :)

Crunch Chicken Tenders / Mac n Cheese

CHICKEN

batter (done)

1 cup buttermilk
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
2 pounds of chicken strips
2 cups breadcrumbs
Olive oil, for drizzling

dressing (done)

1/3 cup buttermilk
3 tablespoons 2% Greek yogurt
1 tablespoons chives, minced
1/4 teaspoon kosher salt

Directions

1. Heat oven to 400 degrees. Line a baking sheet with a wire rack. Combine buttermilk, mustard, salt, and cayenne in a nonreactive dish. Dip chicken in mixture and transfer to dish with breadcrumbs, pressing to coat. Transfer to baking sheet. Drizzle with oil. Bake until golden and chicken is cooked through, about 16 minutes. Season with salt.

2. Meanwhile, combine buttermilk, yogurt, chives, and salt in a bowl for dressing.

3. Serve chicken with dressing.

MAC N CHEESE

Ingredients

Salt
1 pound pasta
3 cups milk
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
Freshly ground black pepper
Pinch of cayenne pepper
1/2 teaspoon Dijon, or yellow mustard
2 1/2 cups grated sharp cheddar cheese (about 10 ounces), plus 4 tablespoons for topping
 
Directions
 
1. Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain well. Transfer to a large bowl.

2. Heat milk in a medium saucepan over medium heat until hot. Melt butter in a deep skillet over medium heat. When butter begins to foam, add flour; cook, whisking, 1 minute. Gradually whisk in hot milk. Cook, whisking constantly, until mixture starts to bubble and thicken, about 5 minutes.

3. Remove skillet from heat. Add 1 teaspoon salt, a pinch of black pepper, cayenne, mustard, and cheese; stir until melted.

4. Stir cheese sauce into the pasta, and serve immediately.

Green Beans and Pork (New Recipe)

Ingredients
1.5 lbs boneless pork loin
Fresh Beans
1 ½ tbsp stir fry or peanut oil
½ tsp garlic salt
½ tsp powdered ginger
1 ½ tbsp soy sauce
¾ cup of chicken broth
1 tsp cornstarch

1. Remove all the fat from the pork and cut it into thin strips. Sprinkle the pork strips with ¼ teaspoon of garlic salt and ¼ teaspoon of powdered ginger. (Done)
2. In a large wok or non stick pot, heat the oil on high. Add the pork and cook until brown. The key is to get most of it brown without overcooking it. If you find that the meat has quite a bit of water in it, drain it in between flipping, and add just a teaspoon more of oil.
3. Once the meat is cooked set it aside and stir fry the beans on high for about 8 minutes. They should have a few brown spots on the skin, yet still be green and crisp. Return the meat to the pan.
4. Stir fry for about 1 minute and add the chicken broth.
5. Mix the cornstarch and soy with a little water just so that it dissolves. Add this mixture to the pan and stir until it thickens.
6. Serve with white rice.