Category: SIMPLY DELICIOUS SUNDAY

Speedy Sweet and Sour Chicken ~ Simply Delicious Sunday

Speedy Sweet and Sour Chicken Recipe: from BetterRecipes.com
2 teaspoons vegetable oil
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
1 medium onion cut into 1/2-inch strips
1 red sweet pepper cut into 1/2-inch strips
1 Tablespoon cornstarch
1 (8 ounce) can pineapple chunks, drained, reserving juice
1/2 cup brown sugar
1 tablespoon reduced-sodium soy sauce
1/2 cup rice wine vinegar
1/2 cup tomato sauce
Rice or soba (buckwheat) noodles

Directions: Heat oil in a large non-stick skillet, add chicken, onion and pepper strips, and stir-fry about 5 minutes. Remove and keep warm. Mix cornstarch, pineapple juice, brown sugar, soy sauce, vinegar and tomato sauce in a small bowl; add to skillet. Reduce heat and simmer until sauce thickens. Add chicken mixture back to pan; add pineapple chunks and heat through. Serve over rice or soba noodles.

Here’s what you’ll need:
Slice up a medium onion.
Slice up a red bell pepper.
Cut up 2 chicken breasts into bite-sized pieces.
Measure out all of the rest of the ingredients and put them into a separate small bowl. Measure out 1 tablespoon of cornstarch.
Drain the juice of a can of pineapples into a bowl.  

Add the brown sugar.
Soy Sauce.
Rice wine vinegar.
1/2 cup of tomato sauce.
Heat a wok or skillet until it is really hot.
Cover the bottom with 3-4T of olive oil and then throw in the chicken.
Add the peppers and onions with the chicken for about 5-6 minutes.
The chicken, onions and pepper were pulled out and the sauce mixture went in.

Cook the sauce mixture until it is thickened up a bit and then the chicken, onions and peppers go back in.

Finally, the pineapple chunks go into the wok and cook for 5-6 minutes.

**While all of this was going on, I also made some Uncle Ben’s rice according to the directions on the box.
Here’s what you’ll end up with:

This dish is pretty sweet so you may think about adding some type of pepper to spice it up a bit.  Also, I think next time I will keep the rice and mixture separate until it is time to serve.  You may want to let the sauce cook a little longer, too, to thicken up a bit but this dish was so good that these little things didn’t really matter a whole lot!

Overall, this has been the best stir fry or Chinese type food that I have tried. I think that I will make it again but I will definitely give it a little spicy kick.

Spicy Sausage, Chicken, and Beans

Spicy Sausage, Chicken and Beans
adapted from Rachel Ray’s 30 Minute Meals
2 tablespoons extra-virgin olive oil, 2 turns of the pan
3/4 pound bulk Italian hot sausage
3/4 pound, 1 package, andouille sausage, cut into 1-inch lengths on an angle
1 1/2 pounds boneless, skinless chicken thighs, cut into large chunks
Salt and freshly ground black pepper
1 large onion, quartered and thinly sliced
2 carrots, shredded
3 to 4 ribs celery from the heart, thinly sliced
1 fresh bay leaf
2 (15-ounce) cans white cannellini beans
5 to 6 fresh sage leaves, thinly sliced
1 cup dry white wine
2 cups chicken stock
1/2 loaf baguette
3 tablespoons butter, melted
A handful fresh parsley sprigs, left whole
3 to 4 sprigs fresh thyme, left whole

Directions: Heat a Dutch oven over medium-high heat with extra-virgin olive oil. Crumble the Italian sausage into large pieces, add to Dutch oven and begin to brown, about 2 to 3 minutes. Add the andouille and crisp at edges, 2 to 3 minutes. Remove browned sausages to a paper towel lined plate and add chicken, season with salt and pepper. Lightly brown chicken a couple of minutes on each side then add veggies and bay leaf, add more salt and pepper and cook 7 to 8 minutes more to soften veggies. Add sausages back to the pan along with the beans and sage. Deglaze with wine and stir in the stock.

Turn broiler on and set rack in the middle of the oven.

Coarsely chop the bread in food processor into large crumbs, remove blade and toss with melted butter (it melts in 15 seconds in microwave) and the parsley, thyme, salt and pepper. Cover the sausage and chicken with bread and set in oven to brown 2 to 3 minutes. Serve directly from the pot. Keep an eye out for that bay leaf and sprigs!

Modifications:

-I used turkey kielbasa.
-I added 1/2 bag of frozen vegetables to it.
-I didn’t use any celery.
-I added 3 cloves of crushed garlic.
-I did not make the bread on top of the dish.

Here’s what you’ll need:
Grate 1 large carrot.
Cut up one onion.
Crush three cloves of garlic.
Pull the casing off of the sausage. Although it doesn’t say to do this in the recipe, I saw Rachel do this when watching this episode.
Cut up 2 chicken breasts into bite-sized pieces.
Put olive oil in a dutch oven and then cut up the sausage.  Put the sausage in the pan to brown.
Once the sausage is browned, pull it out.
Put the chicken with garlic and onions in the pan.
Once the chicken had browned up some, add the carrots and 1/2 bag of frozen vegetables.
Add the thyme, salt, and pepper.
Chop up a handful of parsley.
Once the chicken is fully cooked and the vegetables are softened up, put the sausage back in.
Add 2 cans of garbanzo beans  (drain first).
Put in the parsley.
Add about 1/4 cup of wine to deglaze the bottom (Optional).  Then, add the chicken broth.  
Since we really like beans I added a can of pinto beans.
 
Here’s what you’ll end up with:

Hurry Up Chicken Pot Pie


Hurry Up Chicken Pot Pie
2 cups chopped cooked chicken breast (about 2 breasts)
2 hard-boiled eggs, sliced
1/2 cup thinly sliced carrots
1/2 cup frozen green peas
1 (10 3/4 oz.) can cream of chicken soup
1 cup chicken broth
salt and pepper, to taste
1 1/2 cups instant biscuit mix
1 cup milk
1 stick melted butter

Directions:  Preheat oven to 350 degrees. In a greased 2-quart casserole dish, layer the chicken, eggs, carrots, and peas. In a separate bowl, mix the soup and chicken broth together and season with salt and pepper. Pour mixture over the layers of chicken & vegetables. In separate bowl, stir together the biscuit mix and milk and pour this over the casserole. Drizzle melted butter over the biscuit mix topping. Bake until the topping is golden brown, 30 to 40 minutes.

Modifications:
-I used 1/2 bag of frozen peas and carrots.

Here’s what you’ll need:

Preheat the oven to 350 degrees.
Cook the chicken.  I boiled mine but you could also use rotisserie chicken.
Cut up the chicken and lay it out in a 9×13 baking dish sprayed with cooking spray.
Slice up 2 hard-boiled eggs and sprinkle over the chicken.
Add a 1/2 bag of frozen peas and carrots on top of the chicken and eggs.
Mix the cream of chicken soup and 1 cup of the chicken broth.  Pour it over the chicken and veggies.
Mix the biscuit mix and milk.  Pour it over the top.
Melt the butter and pour on top.
Into the oven at 350 degrees for about 45 minutes.
Here’s what you’ll end up with:

Additional Notes:
*I used a 9×13 baking dish but I wish that I would have used 2 cans of cream of chicken soup instead of only one. 

*I think, too, that if you didn’t want to mess with the Bisquick you could easily open up a can of biscuits or croissants and place them on top and just let them rise right on the chicken mixture.

*You can use canned veggies instead of frozen.  Just drain and rinse well.

*Add any veggie you like (corn, onion, green beans, etc) 


*Baking time may vary.  If you use the biscuit mix, stick a fork or toothpick in to make sure it is done.

PHILLY STROMBOLI

Here’s what you’ll need: 

Lay out 2 loaves of the frozen bread in the morning.  Spray a baking dish with cooking spray, put the loaves in the dish and then cover it with tin foil.  Let these loaves sit for about 7 hours.

Philly Stromboli
1 frozen Rhodes bread loaf
1 green pepper, cut into strips
1 cup fresh mushrooms
1 onion, cut into strips
6 slices of Provolone cheese
Garlic
Basil (to taste)
Salt and Pepper (to taste)

Directions:  Put out bread loaf in the AM, per directions. After it has risen, push out onto a LIGHTLY sprayed cookie sheet (cover whole sheet). Layer the above ingredients and top with spices to taste. Roll up the sides and ends of the bread to enclose ingredients like an envelope.
Press seams to seal.

Flip loaf over so seams are down. Bake (preheated) 375 for about 20min. Allow to cool 5min before slicing and serve. Can add different cheeses, salami, etc as your family prefers. Enjoy!

*Makes great leftovers, too.

Modifications:
-I actually had mushrooms but forgot to add them!

Cut up the onion, garlic and green peppers.
Uncover the risen loaves.  
Lightly spray a cookie pan with cooking spray and put one of the loaves on it.  
Spread the dough out all on the cookie pan.
Sliced up a package of deli roast beef and lay it out on top of the dough.
Lay the onions, garlic, and peppers on top.
Place the cheese on top and roll the dough up.
Place in a 375 degree preheated oven for about 30 minutes.  
What you’ll end up with:

CROCK POT BROWN SUGAR CHICKEN

Crock pot Brown Sugar Chicken adapted from A Year of Slow Cooking
12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves
1 cup brown sugar (it’s okay. you can brush your teeth after.)
1/4 cup lemon-lime soda (stay with me…)
2/3 cup vinegar (I used white wine, but think regular white would be fine)
3 cloves smashed and chopped garlic
2 T soy sauce (La Choy and Tamari wheat free are GF)
1 tsp ground black pepper

Directions:  Plop the chicken into your croc kpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!

Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.

Serve over a bowl of white rice with a ladle full of the broth.

Here’s what you’ll need:

Put the chicken down in the crock pot and add all of the other ingredients on top.

Here’s what you’ll end up with:

Our Thoughts:
This dish was really good.  It was sweet and the chicken was fall-apart tender.  I, personally, could have used just a touch of spicy . . . maybe some type of oriental-type pepper.  I ladled all of the sauce out of the bottom of the crockpot and put it in a separate bowl so everyone get put it all over their rice.

I served this with rice and one of Scott’s very favorite dishes-EVER.   Cheesy Cauliflower

Cheeseburger Soup

CHEESEBURGER SOUP adapted from Recipes from Dawn’s Daily Life
1/2 pound ground beef
3/4 cup of chopped onion
3/4 cup of shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced, peeled potatoes (1-3/4lbs)
1/4 cup all-purpose flour
2 cups (8oz) processed cheese (Velveeta)
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream

Directions:  In a 3-quart saucepan, brown beef; drain and set aside. In the same saucepan, saute onions, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile in a small skillet, melt remaining butter. Add flour, cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from heat; blend in sour cream.

Modifications:
-I used 93/7 lean ground beef
-I used whole wheat flour
-I used light sour cream

Brown the ground beef.  Once browned, pull it out of the pan and set it aside.
Peel and dice the potatoes, dice the celery, shred the carrots, and dice an onion.
Throw the veggies in the same pan that the beef cooked in along with 1 Tbsp of butter.  Cook until tender (about 8-10 minutes).
Add the chicken broth and potatoes.  Put the ground beef back into the pot.  Cook on high until boiling, cover, and reduce.  Cook until potatoes are soft.

While the potatoes are cooking, melt the rest of the butter in a separte pan.  Add the flour.

Add the flour into the soup pot and stir well.
Add the milk.
Add the Velveeta and stir until melted.
Once the cheese melts, pull the soup off of the stove and add the sour cream.  Stir until the sour cream is mixed well.
Here’s what you’ll end up with:
I’m not sure it tastes like a cheeseburger but it does taste fantastic! 

Teriyaki BBQ Beef or Chicken with Broccoli Noodle Bowls

Last week we had an amazing Chinese-inspired dish at our house so I thought I would try another Chinese dish this week.  This is the epitome of being a home cook in that I just used what I had and I improvised.

Teriyaki BBQ Beef or Chicken with Broccoli Noodle Bowls adapted from Rachel Ray
For the BBQ Sauce
1/2 cup beef or chicken stock
1 cup ketchup
1/2 cup teriyaki sauce or low sodium teriyaki sauce
1/3 cup honey or agave syrup
3 cloves garlic, finely chopped
1/2 palmful coarse black pepper
1 1-inch piece of ginger root, peeled
For the steak or chicken, veggies and spaghetti:
1 cup frozen shelled edamame
3/4 pound flank steak or boneless, skinless chicken breasts
1 bundle broccolini or 1 small head broccoli
Salt
1 pound whole wheat or whole grain spaghetti
2 tablespoons vegetable oil or peanut oil
4 scallions, very thinly sliced on an angle
Directions:  Place the ingredients for the barbecue sauce in a small pot and bring to a boil. Reduce the heat to low and simmer for 20 minutes to thicken and concentrate the flavor a little. Remove the ginger root.
Place a large pot of water on the stove to boil.  Pour a cup of edamame from the freezer into a bowl to defrost. Add the meat to the freezer to firm up, about 15 minutes.
Trim the broccolini or broccoli and cut into 2-inch pieces. Add salt to the boiling water and cook the broccolini or broccoli to tender-crisp, 5 minutes. Remove the broccolini with a spider or slotted spoon and drain well. Drop the pasta into the water and cook to al dente.
Remove the meat from the freezer and slice it very thinly on an angle, against the grain if you’re using beef.
Heat the oil, a turn of the pan, in a large skillet or wok over high heat until smoking. Add the meat and stir fry until brown. Add the edamame and broccolini or broccoli and pour in the sauce. Drain the pasta and toss into the skillet to combine.
Serve in bowls topped with scallions.
Modifications:
-I just used a bag of stir-fry veggies instead of cutting up broccoli/edamame.
Here is what you’ll need:
Put all of the “wet” ingredients into a saucepan.  Let it come to a boil and then turned down to a simmer.  Put some water on to boil for the pasta.
Chop up 3 cloves of garlic.
Cut about a 1 inch piece of ginger root, peel it, and throw it in with the wet ingredients.
Throw the garlic and ginger root in.  Add the pasta to the boiling water.

Thinly slice beef, on the grain.

Cut up some scallions or green onions.

After about 20 minutes, pull the ginger root out of the sauce.

Put the canola oil in a wok or pan and get hot.  Add the beef until brown.
Add the vegetables.
Add the sauce.
Drain the spaghetti and then add to the pan.
Here’s what you’ll end up with:
Another successful dish!  The honey really adds to the teriyaki sauce and we actually loved the diversity of the frozen stir-fry vegetables rather than just broccoli and edamame.  

SPICY SHEPHERD’S PIE

Hi Everybody, I am April from Meals For Real.  I am a stay-at-home mom of 3, 2 boys and 1 girl, ages 7, 3, and 1.  I am not a chef but I am a mom who has to deal with the different and changing tastes of my family.  I try to make easy, (somewhat) healthy meals that will appeal to my family.  If my kids eat it then I know that dish was a success!

I am so excited to join this wonderful team and hope that I can give you some good recipes.  I get most of my meal ideas from readers like you, jumping around on food blog hops and searching the internet.  Last week I came across this recipe for Spicy Shepherd’s Pie and just knew that I had to try it.
Spicy Shepherd’s Pie adapted from Greetings from Guatemala
1 pound ground beef
1/2 onion, chopped
1 can black beans, drained
1 can diced tomatoes
1 can corn, drained
1 packet taco seasoning
1 tsp chili powder
4 cups mashed potatoes
1 cup grated cheddar cheese
Directions:  Brown ground beef with onion; add all ingredients except potatoes and cheese. Simmer 2-3 minutes. Pour into 9×13″ pan. Top with 1/2 cup cheese. Spread mashed potatoes over the cheese and meat mixture. Top with remaining cheese. Bake at 350 for about 25-30 min.
-serves 8
Modifications:  I did not add the chili powder because of my 1 year old.
Here’s what you’ll need:
Peel, cut up, and boil the potatoes.  
While the potatoes cook, brown the ground beef.
Drain and rinse one can of corn and one can of black beans.
Preheat the to 350 degrees.
Once the ground beef is brown, add the corn, black beans, diced tomatoes and taco seasoning.
When the potatoes are done, mash them up.  If you need a good mashed potato recipe, I think my mom’s is the best.
Pour the meat mixture into a 9×13 baking dish coated with cooking spray.
Spread half of the cheese over the mixture.
Spoon and spread the mashed potatoes over the mixture.  I left a little portion with no potatoes for me (not necessarily Weight Watchers friendly-LOL)
Put into the oven to bake for 25-30 minutes.
Here’s what you’ll end up with:
If you are running short on time, you could probably use instant mashed potatoes.  Did we like this?  Kanin (my oldest son) told me that this was “awesome” and wants to take it to school for lunch tomorrow.  I’d say that’s a pretty good endorsement!

Granola: Make extra to give as a gift!

Not only is granola super easy to make and fun to customize, it can also be a great gift! (Not that anyone still has shopping to do, I’m sure).
The cookbook More With Less provides a great template for making your own granola.
Step 1: Choose 7 cups of dry ingredients, including at least 2-3 cups of dry oats plus your choice of the following, and combine:
  • wheat germ
  • whole wheat f lour
  • wheat bran
  • wheat grits
  • cornmeal
  • soy flour, grits, or roasted beans
  • grape nuts
  • uncooked cereals
  • sunflower seeds
  • sesame seeds
  • pumpkin seeds
  • coconut
  • dry milk solids
  • nuts (chopped)
  • spices such as cinnamon, nutmeg
Step 2: In a separate bowl, combine 1 C of liquids of your choice. Ideas:
  • honey
  • maple syrup
  • molasses
  • oil
  • brown sugar
  • oil
  • melted margarine
  • peanut oil
  • coconut oil
  • milk or cream
Step 3: Mix well and bake in large greased baking pans at 300F for 30-60 minutes, stirring often.
Step 4: Add dried fruit and nuts as desired. Or even chocolate chips!
For more from-scratch recipes, visit my blog at http://thelocalcook.com

FRENCH ONION CHICKEN

These were serious Dolly Parton chicken breasts that I found on sale.  I just didn’t realize HOW big they were until I opened the package today.  I made these tonight with bone in breasts, but next time will use boneless to make the meal easier for everyone.

FRENCH ONION CHICKEN
4 chicken breasts
4 tablespoons butter
4 slices bacon, diced and browned
1 package Laura Scudder’s French onion dip mix
2 tablespoons dehydrated red pepper
1/3 cup flour
1 large bunch green onions, sliced
2 cups homemade chicken broth
PURE
1 cup sour cream

  • Rehydrate the dehydrated red pepper in chicken broth for an hour before beginning to cook.
  • In a large skillet melt butter.
  • Sift together the flour and Laura Scudder’s green onion dip mix into a large plastic bag.
  • One at a time dredge chicken in flour mixture coating well.
  • Brown chicken on both sides until crisp.
  • Using an electric skillet, spray with PURE.
  • Add browned chicken breasts.
  • Gently pour the broth mixture around the edges of the chicken. 
  • Top chicken pieces with green onions.
  • Set on 200 degrees and simmer for an hour.
  • Brown bacon and drain oil.
  • Remove chicken and keep warm.
  • Sprinkle the bacon over the chicken pieces.
  • Bring drippings to a boil and reduce to 1 cup.
  • Remove from heat and quickly whisk in sour cream for gravy.
  • Serve with mashed potatoes.

CHILE RICE CASSEROLE

Chile Rice Casserole

2 1/2 cups water
1 cup rice
2 cups Sour cream
Salt to taste
2 cups grated Monterey Jack cheese
4 ounces Green chiles, diced
3 tablespoons Butter or margarine
1/4 cup Parmesan cheese

  • In a medium-sized saucepan, bring the water to a boil. Add 1/2 teaspoon salt.
  • Add the rice, cover pan, and slowly simmer over low heat until the liquid is absorbed, approximately 30 minutes. Let the rice cool. 
  • Mix the cooked rice with the sour cream, chiles and salt.
  • Mix together the 2 cheeses.
  • In the bottom of a greased 1-1/2 qt casserole, spread half the rice mixture. 
  • Sprinkle with half the grated Jack cheese mixture on top and then add the rest of the rice.
  • Top with the remaining Monterey Jack cheese mixture.
  • Dot with butter.  I also added a chopped tomato for color. 
  • Bake uncovered in a preheated 350 degree oven for 30 minutes.Serves 8.

    HOLIDAY WREATHS

    Good Morning everyone, Tamy here again.  Today I’m filling in for Emily and I thought I’d offer you this easy and colorful recipe for the upcoming Christmas season.  Kids LOVE these! Well, to be honest so do the adults.

    My great aunt who I only got to see a couple times a year used to make these every year special for me and I would wait out on the front steps for her arrive just to see them and know they were there. She always made them soooooooooo pretty and perfect!

    HOLIDAY WREATHS
    (these are better when they are made a few days ahead)

    30 large marshmallows (or 1 jar marshmallow cream)
    1/2 cup butter
    1 teaspoon vanilla
    2 teaspoon green food color
    3 1/2 cups cornflakes
    Red Hots
    • Combine marshmallows, butter, vanilla and food color in top of double boiler. Heat and stir frequently until well blended.
    • Gradually stir in cornflakes until well blended.
    • Drop onto wax paper and arrange into wreath shapes. I plop them onto the wax paper and then push out from the center to form the wreaths.
    • Decorate with red hots.
    • Let cool.
    • If your house is warm – chill in refrigerator until set.