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.

Taco Chicken (From our Best Bites)

1 lb. chicken breasts or thighs
A couple of juicy limes
A splash of red wine vinegar
2-3 cloves garlic, pressed or coarsely chopped
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. Kosher salt
1/2 tsp. black pepper

Juice the limes and combine with a couple splashes of red wine vinegar. Add garlic. Pour over chicken. This will not completely cover the chicken; just turn it occasionally as needed. Marinate for at least 4 hours, no longer than 8.

Heat an outdoor grill (you can also use a grill pan inside. Or your broiler in your oven.) Combine salt, chili powder, cumin, and black pepper in a small bowl. Remove chicken from marinade and rub the spices all over the chicken.
Grill about 7 minutes per side. Remove from heat and allow to stand a few minutes so it doesn’t lose its juiciness

Grilled Pork Tenderloin & Asparagus with Peanut Dipping Sauce

In this recipe, half the marinade is used to flavor the meat and vegetables. The other half is whisked with peanut butter to create a tasty dipping sauce.
Ingredients

• 1/2 cup soy sauce
• 1/2 cup rice wine vinegar
• 2 tablespoons toasted sesame oil
• 2 tablespoons honey
• 1 teaspoon peeled and grated fresh ginger
• 2 cloves garlic, minced
• 1/2 teaspoon lemon pepper
• 1 pound fresh asparagus, rinsed and snapped
• 2 pound pork tenderloin
• 1/2 cup peanut butter (smooth or crunchy)

Instructions

1. Make the marinade by whisking together the soy sauce, vinegar, sesame oil, honey, ginger, garlic, and lemon pepper in a bowl, and reserve 1/2 cup of the mixture in a separate container. DONE

2. Place the asparagus in a ziplock bag and pour in 1/4 cup of the marinade from the bowl. Work the bag gently with your fingers to distribute the marinade. Do the same with the pork tenderloin, using a second ziplock bag and the remaining marinade from the bowl. Let the meat and vegetables marinate at room temperature for 30 minutes. Meanwhile, prepare a charcoal fire or heat a gas grill to medium-high, and oil the grates.

3. Add the peanut butter to the reserved marinade and whisk the mixture until smooth. DONE

4. Grill the tenderloin for 3 to 4 minutes on each side, rotating it a quarter turn at a time, until the internal temperature registers 145º in the center. Remove the meat from the grill and let it rest for about 5 minutes (the internal temperature will rise to 150º). Meanwhile, grill the asparagus spears for 2 minutes per side.

5. Slice the pork diagonally into 1- to 2-inch slices. It should be juicy and slightly pink inside. Serve the meat and the asparagus with the peanut dipping sauce. Serves 4.

CARMALIZED BAKED CHICKEN

CHICKEN

Ingredients

3 pounds chicken wings

2 tablespoons olive oil

1/2 cup soy sauce

2 tablespoons ketchup

1 cup honey

1 clove garlic, minced

salt and pepper to taste

Directions

1.      Preheat oven to 375 degrees F (190 degrees C).

2.      Place chicken in a 9x13 inch baking dish. Mix together the oil, soy     sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken. (DONE)

3.      Bake in preheated oven for one hour, or until sauce is caramelized.

RICE

Ingredients

1 tablespoon of olive oil

1 cup of Basmati Rice

3/4 Cup of Coconut Milk

1 cup of Chicken Stock

Directions

1.     Saute rice in oil until slightly brown.

2.     Add milk and stock and cook covered on low for 13 minutes.

3.     Turn off heat and let sit for five minutes.

Orange Chicken

Orange Chicken & Jasmine Rice
A few options:

Mix egg and cornstarch, dip chicken in mixture and fry until chicken is fully cooked--then add the sauce.

Saute the chicken in olive oil or butter until no longer pink and then add the sauce.

Prepare the chicken how you like (fry or saute), add the veggies and then the sauce.

Saute the veggies separate.

Each of my children prefer a different option...of course.  So many options, so little time.

Thanks ladies.  Have a wonderful week.