Thai Honey Peanut Chicken
1 lb chicken cut into 1 inch pieces
1 cup pea pods
1 cup sliced red bell pepper
1/4 cup soy sauce
2T honey
1T lime juice
1t crushed garlic
1T peanutbutter
1 1/2t curry powder
1T sircha (asian hot pepper sauce)
Combine the group of ingredients and marinate the chicken for 3-4 hours. Remove the chicken from the marinade and set aside.
In a large skillet on medium high heat, bown the chicken on each side for 1 minute in 1 tablespoon oil. Add the pea pods, peppers and the reserved marinade. Cook uncovered for 7=8 minutes. Serve with rice.
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This was a keeper for me and a so so for Pete. I think that if I made it again I'd double the amount of soy. I'd also cut the cicken into thin strips instead od chunks. It seemed to be too much chicken versus the amount of sauce.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
November 04, 2010
October 21, 2009
Chicken Pot Pies
1 2/3 cup flour
8 oz cold cream cheese
1/3 cup butter, cold
1T celery seed
Mix well in a bowl with pastry cutter or in a food processor until it forms a ball. Set aside
In a large skillet,
1/3 cup butter
2 t minced garlic
1 minced shallot
1 t poultry seasoning
1/2 t sage
stir together until fragrant. Add
1/3 cup flour and with a large wisk, cook for about 2 minutes. Add
1 cup milk, wisking so lumps don't form.
3/4 cup chicken stock
Cook on medium high heat, until thickened. Add
3 cups cooked, shredded chicken
1-2 cups frozen veggies (peas, corn, beans, carrots, potatoes)
Mix well and set aside to cool.
Section the crust into 6th's. Roll out each section to a circle larger than one of the small pie pans from the grocery store. Put a bottom in and them heaping the filling in. Then a op on and seal the edged by folding under and crimping.
Bake on a cookie sheet at 425 for 25 minutes.
I love these. The crust is wonderful. I make the 3 pies. We each have one for dinner. Then I take the thrid to work the next day and heat it up in the toaster oven It's prefect the second day also.
1 2/3 cup flour
8 oz cold cream cheese
1/3 cup butter, cold
1T celery seed
Mix well in a bowl with pastry cutter or in a food processor until it forms a ball. Set aside
In a large skillet,
1/3 cup butter
2 t minced garlic
1 minced shallot
1 t poultry seasoning
1/2 t sage
stir together until fragrant. Add
1/3 cup flour and with a large wisk, cook for about 2 minutes. Add
1 cup milk, wisking so lumps don't form.
3/4 cup chicken stock
Cook on medium high heat, until thickened. Add
3 cups cooked, shredded chicken
1-2 cups frozen veggies (peas, corn, beans, carrots, potatoes)
Mix well and set aside to cool.
Section the crust into 6th's. Roll out each section to a circle larger than one of the small pie pans from the grocery store. Put a bottom in and them heaping the filling in. Then a op on and seal the edged by folding under and crimping.
Bake on a cookie sheet at 425 for 25 minutes.
I love these. The crust is wonderful. I make the 3 pies. We each have one for dinner. Then I take the thrid to work the next day and heat it up in the toaster oven It's prefect the second day also.
October 08, 2009
Chicken Enchiladas
1 green pepper, diced
1 small onion, diced
2 cloves of garlic
Heat 1 tablesppon of oil in a large frying pan and saute the ingredients until they're fragrant.
Add 1 can diced chili ready tomatoes ( or 1 can diced tomatoes & 1 can diced chilies)
1 can stewed tomatoes
1 cup chicken stock and
a package of low sodium enchilada dry seasoning mix
Let this come to a boil.
Then add 1 lb of boneless, skinless chicken breasts. Bury them in the mixture so they're covered. Cover the pan and lower to a simmer. Simmer for 40 minutes. Take the chicken out and put it on a plate to cool slightly. Keep the cover off the pan and raise teh heat to a low boil again so the juices can condense. Shred the chicken and return to the pan.
In another pan lightly heat about 3 tablespoons oil.
You'll need 10 flour tortilla shells
2 cups of shredded cheese
the chicken mixture from above
and a baking dish.
Spray the baking dish so that the enchiladas don't stick.
Open a can of enchilada sauce and pur a small amount in the bottom of the dish to coat.
Set up an assembly line to do the following:
Heat each shell in the oil until warmed through and plyable.
Place it on a plate and put about 1/4 cup chicken mixture and 2 tablespoons cheese in and roll up tightly.
Place it in the pan and continue until all the shells are used.
Pour the remainder of the enchilada sauce over to coat.
Put another cup of shredded cheese over the top.
Bake at 350 for 40 minutes, or until it's hot & bubbling.
I know that it sounds like a lot and hard to do. Honestly it was difficult the first time. But I've been making these for so long that they're easy now. If it was just me, I'd add black olives and minced green onions to the chicken mixture, but Pete doesn't like them. They heat up well the next day for left overs. And sometimes I have more chicken mixture than shells and I freeze the leftovers. When I need a quick lunch I heat it up and eat it with corn chips or just put it in a shell and microwave it.
1 green pepper, diced
1 small onion, diced
2 cloves of garlic
Heat 1 tablesppon of oil in a large frying pan and saute the ingredients until they're fragrant.
Add 1 can diced chili ready tomatoes ( or 1 can diced tomatoes & 1 can diced chilies)
1 can stewed tomatoes
1 cup chicken stock and
a package of low sodium enchilada dry seasoning mix
Let this come to a boil.
Then add 1 lb of boneless, skinless chicken breasts. Bury them in the mixture so they're covered. Cover the pan and lower to a simmer. Simmer for 40 minutes. Take the chicken out and put it on a plate to cool slightly. Keep the cover off the pan and raise teh heat to a low boil again so the juices can condense. Shred the chicken and return to the pan.
In another pan lightly heat about 3 tablespoons oil.
You'll need 10 flour tortilla shells
2 cups of shredded cheese
the chicken mixture from above
and a baking dish.
Spray the baking dish so that the enchiladas don't stick.
Open a can of enchilada sauce and pur a small amount in the bottom of the dish to coat.
Set up an assembly line to do the following:
Heat each shell in the oil until warmed through and plyable.
Place it on a plate and put about 1/4 cup chicken mixture and 2 tablespoons cheese in and roll up tightly.
Place it in the pan and continue until all the shells are used.
Pour the remainder of the enchilada sauce over to coat.
Put another cup of shredded cheese over the top.
Bake at 350 for 40 minutes, or until it's hot & bubbling.
I know that it sounds like a lot and hard to do. Honestly it was difficult the first time. But I've been making these for so long that they're easy now. If it was just me, I'd add black olives and minced green onions to the chicken mixture, but Pete doesn't like them. They heat up well the next day for left overs. And sometimes I have more chicken mixture than shells and I freeze the leftovers. When I need a quick lunch I heat it up and eat it with corn chips or just put it in a shell and microwave it.
October 04, 2009
Bavarian Style Apple Torte
3/4 cup butter, softened
1 teaspoon vanilla
1 1/2 cups flour 1/2 cup sugar
Cream the butter & sugar together. Add the vanilla and mix in the flour. Press into a 9 inch spring form pan.
2 (8oz) packages cream cheese
1/4 cup sugar
2 eggs
1 teaspoon vanilla
Mix cream cheese and the sugar. Add eggs one at a time and then vanilla. Pour over crust in pan.
3 cups apples - peeled, cored and sliced
1 teaspoon cinnamon
1/2 cup sugar
Mix well and pour evenly over the filling. Bake at 350 for about 55 minutes, or until filling is set.
This was a HUGE hit. Pete decided that it was almost the same as his mother's apple torte. And he's requested it again. We had a nice Sunday dinner of roasted chicken, potatoes and bread. I also had roasted carrots & butternut squash.
3/4 cup butter, softened
1 teaspoon vanilla
1 1/2 cups flour 1/2 cup sugar
Cream the butter & sugar together. Add the vanilla and mix in the flour. Press into a 9 inch spring form pan.
2 (8oz) packages cream cheese
1/4 cup sugar
2 eggs
1 teaspoon vanilla
Mix cream cheese and the sugar. Add eggs one at a time and then vanilla. Pour over crust in pan.
3 cups apples - peeled, cored and sliced
1 teaspoon cinnamon
1/2 cup sugar
Mix well and pour evenly over the filling. Bake at 350 for about 55 minutes, or until filling is set.
This was a HUGE hit. Pete decided that it was almost the same as his mother's apple torte. And he's requested it again. We had a nice Sunday dinner of roasted chicken, potatoes and bread. I also had roasted carrots & butternut squash.
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