Baked Sweet and Sour Chicken w/ fried rice

This was very easy but make sure you give yourself a full hour or just a tad over.  Very Very good.

Baked Sweet and Sour Chicken

The chicken coating:

3-4 boneless chicken breasts

salt + pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar

4 tbs ketchup

1/2 cup distilled white vinegar

1 tbs soy sauce

1 tsp garlic salt

       Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes (pretty large pieces as seen below). Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs.  Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.  

                                 Below is the greatness you will get when it's all cooked:

YUM!

Fried Rice                                                                                             

3 cups cooked white rice (day old or leftover rice works best!)

3 tbs sesame oil

1 cup frozen peas and carrots (thawed)

1 small onion, chopped

2 tsp minced garlic

2 eggs, slightly beaten

1/4 cup soy sauce

      On medium high heat, heat the oil in a large skillet or wok.  Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!   **You could really play around with this rice too! Try adding some diced ham, or green onion :) Yum!  

Weekend Ham and Split Pea Soup

• 1 pound dried split peas
• 1 ham hock (not sure I used this but if you can get one at your butcher I would use it)
• 3 tablespoons unsalted butter
• 1 cup finely chopped yellow onions
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped carrots
• 2 teaspoons minced garlic
• 1 pound ham, chopped
• 1 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 8 cups water
• 1 bay leaf
• 2 teaspoons fresh thyme
• 
  

Directions

Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside.

Score the ham hock. Place in a pot, cover with water and bring to a boil. Reduce heat and let simmerfor 1 hour. Drain and set aside.

In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.

Add the ham hock and ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes. Add 8 cups of water, the bay leaf andthyme, and cook, stirring occasionally, until the peas are tender, about 1 hour. (Add more water as needed, if the soup becomes too thick or dry.)

Remove the bay leaf and discard. Adjust the seasoning, to taste, and serve immediately.

Crockpot Horseradish Garlic Pot Roast

• 3 lb. boneless beef chuck roast
• 1 Tbsp. olive oil
• 8 small Yukon potatoes, unpeeled, cut in half or quartered
• 2 cups baby carrots
• 1 large red or yellow onion, chopped
• 4 ribs celery, chopped
• 2 parsnips, chopped
• 6 cloves garlic, minced or crushed
• 5 oz. jar prepared horseradish
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 14 oz. can chicken broth

• Heat oil in a large skillet and brown the roast about 10 minutes, turning occasionally, until browned. Place vegetables and broth in the crockpot. Place browned beef on top of vegetables.
• Mix together horseradish, garlic, salt and pepper in a small bowl and spread over the beef evenly.
• Cover slow cooker and cook on low heat for 8-10 hours until everything is tender. No stirring needed.
• Serve with hunks of crusty bread, like a baguette.
• Serves 8

Hearty Chicken Enchiladas

• 1 pound boneless skinless chicken breasts
• 2 cans (15 ounces each) enchilada sauce
• 1 can (4 ounces) chopped green chilies
• 1 can (15 ounces) black beans, rinsed and drained
• 8 flour tortillas (6 inches)
• 1 cup (4 ounces) shredded Mexican cheese blend
• Sour cream, optional

Directions

• In a 3-qt. slow cooker, combine the chicken, enchilada sauce and chilies. Cover and cook on low for 6-8 hours or until a meat is tender.
• Remove chicken and shred with two forks. Reserve 1-2/3 cups cooking juices. Pour the remaining cooking juices into a large bowl; add the beans and shredded chicken. Coat two freezer-safe 8-in. square baking dishes with cooking spray; add 1/2 cup reserved juices to each.
• Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. Pour remaining reserved juices over top; sprinkle with cheese.
• Cover and freeze one dish for up to 3 months. Cover and bake the second dish at 350° for 20 minutes. Uncover; bake 5 minutes longer or until cheese is lightly browned. Serve with sour cream if desired.
• To use frozen enchiladas: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 2 casseroles (2 servings each).

Herb and cheese oven fries

We do sweet potato fries quite a bit so this is a nice change.

3 potatoes cut into thin wedges
2 - 3 tbls. evoo to coat
1 teaspoon dried Italian seasoning OR 1/2 teaspoon each dried oregano, thyme, parsley
Salt and pepper to taste
1/2 cup grated Parmigiano-Reggiano cheese

Preheat oven to 500*.

Place potato wedges on a cookie sheet.  Drizzle with just enough evoo to coat.  Season with seasoning and salt/pepper.  Roast potatoes and turn after 15/20min.  Sprinkle cheese liberally on potatoes and roast another 10min.  Serve.

Polish Reuben Casserole-can be cut in 1/2)

2 cans (10 3/4 oz each) condensed cream of mushroom soup
1 1/3 cup milk
1/2 cup chopped onion
1 tbls. mustard
2 can (16 oz each) sauerkraut-rinsed and drained (or a bag of it)
1 package (8oz) uncooked medium-width noodles (egg noodles work)
1 1/2 pounds polish sausage cut into 1/2 inch pieces
2 cups shredded swiss cheese or sliced if easier.
1/4 cup whole wheat bread crumbs
2 tbls. butter melted

Combine soup, milk, onion, and mustard in medium bowl; blend well.  Set aside.

Spread sauerkraut in greased (pam spray) 13 X 9 inch pan

Top with uncooked noodles.  Spoon soup mixture evenly over top.

Top with sausage, then cheese.

Combine crumbs and butter in small bowl; sprinkle over top.

Cover pan tightly with foil.

Bake in preheated 350* oven for about an hour or until noodles are tender.

Can assemble the night before and cover to cook next day.

salmon baked in foil

salmon fillets (4)-5oz each
2 teaspoons evoo plus 2 tbls
salt and pepper
3 tomatoes chopped or 1 (14oz) diced tomatoes, drained
2 chopped shallots
2 tbls. fresh lemon jice
1 teaspoon each dried oregano and dried thyme

preheat oven to 400*F

Spinkle salmon with 2 teaspoons evoo, salt, and pepper.  Stir tomatoes with shallots, 2 tbls. oil, lemon juice, oregano, thyme, salt and pepper in a med. bowl till mixed well.

Place a salmon fillet, oiled side down, atop a sheet of foil.  Wrap the ends of the foil to form a spiral shape.  Spoon the tomato mixture over the salmon.  Fold the sides of the foil over the fish and tomato mixture, covering completely; do this for each fillet and seal the packets closed.  Place the foil packets on a baking sheet.  Bake until salmon is cooked through (flaky) about 25min.  Using a large metal spatula, transfer packets to plates and serve.

Potato Gnocchi with shrimp and peas

3/4 pound large shrimp (about 30 pieces), peeled and deveined-not cooked
2 tbls evoo
2 teaspoons fresh rosemary-chopped
1 teaspoon fresh parsley - chopped
1/4 teaspoon red pepper flakes
1 clove garlic, chopped
3 cups gnocchi
1/4 cup fresh peas (canned or cooked from frozen)
1 tbls thinly sliced green onion
1 small can sundried tomatoes in oil (remove oil and chop)-optional
small baby portabellas chopped (optional)

Toss shrimp with 1 tbls evoo, rosemary, parsly, red pepper flakes, and garlic.  Refrigerate for 3 hrs.  Bring 8 cups salted water to boil.  Add gnocchi.  Drain when gnocchi float about 5min.  reserving 1/4 cup liquid.

Combine remaining 1tbls oil with sundried tomatoes, mushrooms (if using), peas, green onion and saute in large pan over high heat.  Season with salt and pepper to taste.  Add shrimp with tomatoes and mushrooms are just about soft.

Add gnocchi and cook until shrimp are pink and just cooked through.  About 5 min.

Serve warm.

Peachy Pork Chops

4 (1 1/4 thick) pork chops
salt and pepper to taste
1 tbls. vegetable oil
1 (29oz) can sliced peaches, drained and syrup reserved
3 tbls. brown sugar
1 teaspoon ground ginger

1. Heat oil in a large skillet over med. heat.  Trim all visible fat from chops and season with salt and pepper to taste.  Brown chops in pan with oil.

2. Combine reserved peach syrup, brown sugar and ginger.  Pour over chops and bring to a boil.  Add peaches and cook, uncovered for 15-20min.  until liquid is reduced to half and thick.  Turn chops occasionally to insure even cooking.  Serve with rice is good ;)

Tex Mex Chicken Taco Soup

• 1/2 cup diced onions
• 1/2 cup diced green bell peppers
• 1 tablespoon minced garlic
• Vegetable oil
• 1 pound chicken breasts, boiled and shredded
• 1 package taco seasoning mix
• 1 (8-ounce) jar salsa
• 1 (14-ounce) can kernel corn
• 1 (14-ounce) can hominy
• 1 (16-ounce) can ranch style beans
• 2 (4-ounce) cans tomato paste
• 2 (14-ounce) cans chicken broth
• 1 (8-ounce) package cream cheese

Directions

Saute onions, green bell peppers, and garlic in a small amount of vegetable oil. Add chicken, taco seasoning mix, salsa, vegetables, beans, tomato paste, and chicken broth. Adjust liquid to your liking. Bring to a slow simmer and simmer for 20 minutes. Place cream cheese in a separate bowl. Using a measuring cup, take some of the hot liquid from the soup and pour over cream cheese to melt and then add back to the soup. Simmer on low for another 10 minutes. Serve with tortilla chips and grated Monterey jack cheese.

Also, great on the second day over rice.

Chicken, chorizo and tortilla Stoup

• 1 pound chicken tenders
• Salt and pepper
• 3/4 pound chorizo sausage, in packaged meats case near kielbasa
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, smashed
• 1 red bell pepper, chopped
• 1 medium onion, chopped
• 6 small red potatoes, diced
• 1 (15-ounce) can fire roasted chopped tomatoes (recommended: Muir Glen)
• 1 (15-ounce) can dark red kidney beans, drained
• 2 teaspoons hot sauce
• 1 quart chicken stock
• 1 sack red or blue corn tortilla chips
• 2 cups shredded pepper jack or smoked Cheddar
• Suggested garnishes: chopped scallions, chopped cilantro or fresh thyme leaves

Directions

Preheat medium soup pot over medium-high heat.

Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper. Dice chorizo. Add extra-virgin olive oil and chicken to pot. Lightly brown chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 3 minutes, then add peppers, onions and potatoes. Cook 5 minutes, then stir in tomatoes, kidney beans, and hot sauce. Add chicken stock and bring soup to a bubble.

Preheat broiler.

Reduce heat and simmer until potatoes are tender 10 to 12 minutes. Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese. Melt cheese under hot broiler. Garnish with scallions and herbs.