Family favorites
I have made Chinese chicken where you have to cut the chicken, batter the chicken, fry the chicken, make the sauce and finally bake the chicken for an hour. Although that recipe is pretty good, but extremely time consuming and the batter does not always stay on the chicken. So that is why I made this cheater version using ready made frozen popcorn chicken! This recipe is super simple…make the sauce, coat the chicken and bake! Really that simple! This recipe came with mixed reviews. I will say everyone really enjoyed it but a couple of us, me included, felt it was a little too salty. Next time I am going to try adding more honey and less soy and I think it will make a difference. Then it will be loved by all!! I will update this post with the results when I make it gain!!
INGREDIENTS
3/4 cup honey
3/4 cup low sodium soy sauce
1/2 cup ketchup
1/2 cup brown sugar
1/2 cup rice wine vinegar
1 teaspoon sesame oil
1 Tablespoon cornstarch
1/2 bag of frozen popcorn chicken
DIRECTIONS
Preheat oven according to package directions. In a large bowl, mix all of the ingredients together except the chicken. Once well combined, add half the bag of your frozen popcorn chicken coating all of the chicken with the sauce. Place the chicken on a baking sheet and bake according to package directions, stirring at least one time during baking.
Remove from oven and serve warm with the easy fried rice!
Enjoy!
I just love Chinese food and I especially like Chinese food when I am completely stressed out! With that being said when I am stressed, I don’t usually want to go out for dinner and I also don’t want to pay for the food to be delivered. So I went on a little quest to find some delicious Chinese food I can make at home that does not take All day to make. So you are in for four great recipes. I am starting with this rice recipe as it was so easy, fast and hands down scrumptious! I had five adults that had this rice and it was gone in no time, not one grain to be left! We all loved this. The recipe is supposed to serve eight but the five of us ate it all and could have had more!!! That good!! This recipe does call for already cooked rice. I made this rice in the morning and made the fried rice in the evening and it was perfect!
INGREDIENTS
3 cups COOKED white rice
2 Tablespoons sesame oil
1 small white onion, chopped
1 cup frozen peas and carrots, thawed
2 to 3 Tablespoons of low sodium soy sauce (use to taste)
2 eggs, lightly beaten
2 Tablespoons chopped scallions
DIRECTIONS
Preheat a large skillet or wok to medium heat. Add sesame oil to the hot pan along with the chopped onion, peas and carrots and fry until tender. Slide the vegetables to the side of the pan and add your lightly beaten eggs to the empty side of the pan and cook through. Once cooked mix the eggs with the vegetables. Add the cooked rice to the pan and add the soy sauce and mix until everything is combined and heated through. Add the scallions and serve warm.
Enjoy!
+
Th+i+s recipe can be found at www.therecipecritic.com
It’s Fall, the weather is cooling down and football is here!! Ya know what that means at my house? Game day snacks and appetizers! My favorite thing to make is appetizers and we really enjoyed this pizza! We enjoyed it so much I made it the next day too!! This pizza is sweet from the sun dried tomatoes and the salt from the capers, but the best thing about this snack is that it only takes about ten minutes to make!!
Note – The ingredient amounts are per pizza. You can use as many or as little as you would like.
INGREDIENTS
1 flour tortilla
1/3 cup Parmesan cheese
1 Tablespoon tomato sauce
1/2 Tablespoon olive oil
1 Tablespoon sun dried tomatoes
1/2 teaspoon capers
1 clove of garlic, finely minced
1 Tablepoon finely sliced red onion
Salt
Pepper
DIRECTIONS
Preheat oven to 375 degrees. Spread olive oil over tortilla using the back of a spoon. Spread a thin layer of tomato sauce over the olive oil layer and sprinkle with salt and pepper. Add the Parmesan cheese over the sauce followed by the sun dried tomatoes, capers, garlic and onions. Place tortilla directly on the oven rack and bake for 6-8 minutes or until the edges of the tortilla are browned but not burnt. Mine took 6 minutes! Remove from ove, slice and serve warm!
Enjoy!
This recipe can be found at www.daydreamkitchen.com
This recipe was super easy and comes together in no time. Great for a weeknight dinner. Add a salad and you are done! Robby really enjoyed this dish. He had two servings and later that same evening another portion of leftovers! The next day when Jim went to have more it was all gone! I used medium spiced enchilada sauce, but you can use mild or hot!
INGREDIENTS
1 box of cornbread mix (I used Krusteaz Honey Cornbread Mix) or your favorite cornbread mix that bakes in an 8 x 8 pan.
1 pound ground beef
1 package of low sodium taco seasoning
1 cup red enchilada sauce
1 cup of sharp cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
Pickled jalapeños
OPTIONAL TOPPINGS
Salsa
Sour cream
Guacamole
DIRECTIONS
Preheat your oven according to box directions. Make the cornbread according to package directions in a 8 x 8 pan. While the cornbread is baking, add the ground beef into a skillet and cook over medium heat until cooked through. Drain the fat if needed and add the taco seasoning. Stir until well combined. You can add a slight bit of water if needed. Remove from heat. When the cornbread is done take it out of the oven and turn the oven down to 350 degrees.
Using a fork, poke holes throughout the cornbread, not going all the way to the bottom of the bread. Pour the enchilada sauce over the cornbread letting it seep into the holes of the cornbread. Top with ground beef covering the cornbread. Add both of the cheeses covering the ground beef. Add picked jalapeños . Cover with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 5-10 minutes or until cheese is melted. Remove from oven, add any optional ingredients and serve warm.
Enjoy!
With all of the kids heading back to school this week I thought I would post this super simple, one pan, easiest dinner ever! Perfect for getting back into the busy school week schedule! I really enjoyed this dish and you can use sweet or spicy sausage and any vegetables your family likes.
INGREDIENTS
6 links Italian sausages, spicy
1 pint cherry tomatoes, halved
1 pound honey gold potatoes
2 bell peppers, sliced
1 red onion
1 Tablespoon olive oil
3 cloves garlic, roughly chopped
1 Tablespoon Italian seasoning
Salt
Pepper
DIRECTIONS
Preheat oven to 400 degrees. In a large baking dish toss tomatoes, potatoes, bell peppers,and red onion with olive oil and chopped garlic. Mix until well incorporated, add salt, pepper and Italian seasoning and mix well again.
Place the sausage links on top of the vegetables, cover with foil and bake for one hour. Uncover, stir vegetables and turn the sausages over. Continue to bake for 30 more minutes. Remove from oven and serve warm.
Enjoy!
This recipe was adapted from a recipe found on Pinterest .
Stay In Touch
Follow me!
Recent Pins
