Quick and easy meals are my favorite and this recipe is just that. I had dinner on the table within 30 minutes and we all really enjoyed it. Feel free to add a little more crushed red peppers if you want a little more heat. I also made this a little easier buy using a microwave bag of steamed broccoli to add and I served this over Basmati rice and it was the perfect compliment.
INGREDIENTS
4 Tablespoons of water
2 Tablespoons of ketchup
1 Tablespoon of soy sauce
2 teaspoons cornstarch
1 teaspoon honey
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger
1 Tablespoon vegetable oil
1/4 cup scallions, sliced
4 cloves garlic, minced
Steamed broccoli florets
1 pound medium sized shrimp peeled, deveined and tails removed
Basmati rice
DIRECTIONS
In a bowl stir together water, ketchup, soy sauce, corn starch, honey, red pepper flakes and ground ginger. Mix well and set aside. Steam your broccoli florets and set aside. Heat vegetable oil in a large skillet over medium /high heat, add the shrimp and scallions and cook until shrimp are just starting to turn pink then add garlic, your desired amount of steamed broccoli and the sauce. Cook until the sauce is thickened and the shrimp have cooked through.
Serve over rice.
Enjoy,
This recipe comes from my friend
Ann. The moment I saw the picture and heard the description I wanted to reach right into the screen and take a bite. Ann has some fabulous recipes and I am thrilled she is willing to share them here with all of you. Maybe she will start her very own blog!!! This dish is full of flavor and I know you will
all enjoy it!!
INGREDIENTS
4 large scallions
1 medium red bell pepper
1 medium yellow bell pepper
1 large carrot
4 thin-cut skinless, boneless chicken breasts (about 5 oz each)
2 tablespoons reduced-sodium soy sauce
1 tablespoon unseasoned rice vinegar
1 tablespoon dark brown sugar
1 tablespoon toasted sesame oil
1 teaspoon chili-garlic sauce, such as Sriracha
4 teaspoons sesame seeds
DIRECTIONS
Preheat oven to 400 degrees.
Trim the roots off the scallions, then cut the whites off about 4 inches from the bottom so you have four 4-inch pieces. Then slice each of those pieces lengthwise into quarters. Thinly slice the greens, keeping the whites & greens separate. Thinly slice the peppers. Slice the carrot into thin ribbons using a vegetable peeler.
Cut 4 pieces of heavy duty aluminum foil about 18 inches long. Place 1 piece of chicken at the center of each piece of foil. Layer the carrots on top of the chicken pieces and arrange the peppers on top of the carrots. Scatter the scallion whites on top.
In a small bowl, whisk together the soy sauce, vinegar, brown sugar, oil, and chili-garlic sauce, and drizzle about 1 tablespoon of the sauce onto each stack. Tightly seal the foil into packets, leaving several inches of space inside each packet for the chicken & vegetables to steam. Place the packets on a baking sheet & cook until the chicken is cooked through & the vegetables are tender-crisp, about 12 minutes.
Meanwhile, toast the sesame seeds in a small dry skillet over medium-high heat until they are golden and begin to pop. When the chicken is done, carefully open the packets. Use tongs to transfer the contents of each packet to a plate, then pour the accumulated juices on top. Sprinkle each portion with 1 teaspoon sesame seeds & garnish with some of the scallion greens.
Thank you Ann!!
Enjoy,
This pizza is not for the weak! This has a huge amount of flavor and a huge amount of HEAT! This would be great served on game day with good friends and a cold beer!
INGREDIENTS
olive oil
4 slices of bacon, cooked and chopped
2 jalapeños, sliced
1 shallot, sliced
1 ball of pizza dough, homemade or store bought
1/4 cup cornmeal
6 ounces of cream cheese, softened
1 1/2 cups Monterey jack cheese
SRIRACHA HONEY DRIZZLE
1/4 cup sriracha
3 Tablespoons Ketchup
1/2 Tablespoon of garlic, minced
1 1/2 tablespoon honey
2 Tablespoons low sodium soy sauce
1/2 Tablespoon of sesame oil
Mix all ingredients for drizzle together and set aside.
DIRECTIONS
Preheat the oven to 475 degrees. In a bowl combine the jalapeños and shallot with 1-2 teaspoons of olive oil.
Working on a surface that has been sprinkled with cornmeal roll your dough out into a large round (10 inches or so)
transfer to baking sheet or pizza pan. Spread the cream cheese evenly over the top leaving a small boarder around the edge. Top with jalapeño and shallots, Monterey jack cheese and cooked and crumbled bacon. Place in oven and bake for 15-20 minutes or until the crust is crisp and cooked through and cheese is melted. Just before you take the pizza out of the oven, drizzle with the sriracha sauce bake for one more minute. Remove pizza from oven and serve warm.
Enjoy,
This is such a great chicken dish. This was shared with me by Karen who is in a food group that I belong to. Karen makes some delicious dinners. I did slightly adapt it from her original recipe but that was only because I was being lazy and used a packages coleslaw mix instead of chopping up tons of veggies! I served this over Basmati rice.
INGREDIENTS
3 lbs. or so of cut up boneless, skinless chicken breasts
corn starch
olive oil
1 package of coleslaw veggie mix or your favorite veggies such as cabbage, carrots or broccoli
SAUCE INGREDIENTS
2/3 cup soy sauce
1 1/2 cups pineapple juice
4 Tablespoons brown sugar
3 Tablespoons vinegar
1/2 teaspoon dry ginger
1/2 teaspoon garlic powder
Mix sauce ingredients together and set aside
DIRECTIONS
Prepare your veggies if you are doing the shopping. Cut up the chicken into bite size pieces and mix with about two Tablespoons or so of corn starch, you want enough to cover the chicken pieces. If you are serving with rice, get your rice started as this recipe is done in no time!
Heat the oil in a large skillet over medium high heat. Add the chicken to the skillet and cook through turning as needed. Add the sauce to your chicken and stir. Let the sauce begin to caramelize and brown. Add your chopped veggies and cook until just soft. Serve over rice.
Enjoy,
If you like the traditional buckeyes you are going to like the added crunch you get from the pretzels! These are sweet , salty and crunchy all at the same time! YUP, it’s a happy day! This makes a big batch so go ahead and share with your friends!
INGREDIENTS
1 cup creamy peanut butter
2 Tablespoons softened butter
1/2 cup powdered sugar
3/4 cup brown sugar
pretzels (I used the little square ones)
1 bag of Ghirardelli dark chocolate melting chips
DIRECTIONS
Line a baking sheet with wax paper and set aside. In the bowl of a stand mixer fitted with a paddle attachment beat peanut butter and butter until combined, scrape down the bowl and add the sugars mixing until combined. Spread about 1 teaspoon of the mixture on to one of the pretzels and top with a second pretzel placing on your prepared baking sheet. When you have them all “sandwiched” place the baking sheet in the freezer for about thirty minutes. After thirty minutes remove the pretzels from the freezer and melt your chocolate according to the package directions. One at a time. dip half of the pretzel into the chocolate and place back on the baking sheet. Continue until all of the pretzels are done. Place baking sheet in the refrigerator until chocolate is firm about 20 minutes. Remove from baking sheet and store in a Ziploc bag in the fridge!
Enjoy,
Inspired by www.sweetpeaskitchen.com
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